"***** charles" > wrote in news:yp8zf.146$2O6.30
@newssvr12.news.prodigy.com:

> 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.....
>
>

There's an interesting article about this in the current (February 2006)
issue of _Discover_ titled _Cooking for Eggheads_. Basically, it says to
cook at a lower temperature than 212 F for a longer time. Like _exactly_
143, 158, or 167 F. I haven't tried it - I prefer fried eggs. And don't
have an accurate enough thermometer.



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