Nancy Young wrote on 17 Jan 2006 in rec.food.cooking

>
> "***** charles" > wrote
>
> > 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?
>
> Yes, it's overdone. Just bring the eggs to a boil, turn off
> the heat and let sit, covered, for 20 minutes or so, some say less
> time, then put them into ice water to cool them off quickly.
>
> > 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?
>
> Try rolling them around in the water as it's heating, just a little
> bit, that should center the yolk.
>
> > Can a microwave ever be used to make boiled eggs? I have
> > heard of "exploding eggs" so I thought I would ask first.
>
> I wouldn't go there, not a plan. (laugh) nancy
>
>
>

there are devices that you put in the water to indicate when the eggs are
at each stage of boiled from very soft to very hard. They are egg like in
shape...some are red (at least the ones' I've seen). I saw them at a
safeway in the gadget isle.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.