***** charles wrote:

> Hi all,
>
> First, this is a great group, got lots of suggestions from last post.
> To continue, sometimes when I peel an egg, it has a gray coating
> on the yellow inner part. I assume that this is from boiling too
> long?
> Is there a device that keeps the yoke in the center of the egg
> while boiling so that the yoke doesn't settle next to the shell before
> hardening?
> Is there a special manual manipulation technique for accomplishing
> the same result?
> Can a microwave ever be used to make boiled eggs? I have
> heard of "exploding eggs" so I thought I would ask first.
>
> thanks,
> charles.....
>
>

The gray/green ring around the yolk is usually caused by cooking too
long, cooking at too high a temp, and/or not cooling quickly after
cooking. This is why actually boiling egs for the entire cooking period
is to be avoided - better to use this method:

1) Put eggs in pan, cover with cold water by at least 1 inch.
2) Bring just to a boil over high heat.
3) Remove from heat and cover pan.
4) Wait 20 minutes for large eggs.
5) Run cold tap water over eggs til cool, 10 minutes or so.

Peter