bob wrote:
> The way I HB the eggs is to put them in cold water, bring to a boil,
> then leave on a rolling boil for 14 minutes. Then drop the eggs into a
> small bowl of water containing several ice cubes. Works a treat and
> makes the eggs easy to peel.

Because I suck at standing there waiting for water to boil, I usually
just put them in a pot, cover with water, and put them on the stove...I
hit the timer for 25 minutes and go away. They're almost always
perfectly buttery yellow..no gray green stuff. Maybe I've just been
lucky. I may try your way next time.

>
> Sometimes, when the weather pulls tricks on us, we'll leave the eggs
> in the fridge and eat a couple of days when the weather improves. But
> we prefer them fresh because the white gets a bit rubbery and the yolk
> looses some of it's moisture and taste when stored in the fridge for
> more than a day.

I eat them within a week or toss. I worry excessively about lower
intenstinal issues. After 3 days or so, I usually make deviled eggs with
them and they go almost instantly that way anyway.

--
"I'm thinking that if this dilemma grows any more horns, I'm going to
shoot it and put it up on the wall."

- Harry Dresden

On Wed, 18 Apr 2007 11:12:06 +0200, ravenlynne >
magnanimously proffered:

>bob wrote:
>> The way I HB the eggs is to put them in cold water, bring to a boil,
>> then leave on a rolling boil for 14 minutes. Then drop the eggs into a
>> small bowl of water containing several ice cubes. Works a treat and
>> makes the eggs easy to peel.
>
>Because I suck at standing there waiting for water to boil, I usually
>just put them in a pot, cover with water, and put them on the stove...I
>hit the timer for 25 minutes and go away. They're almost always
>perfectly buttery yellow..no gray green stuff. Maybe I've just been
>lucky. I may try your way next time.

Hummm ... think I'll give your way a go, especially now that we've got
one of those digital timers instead of one of the good ol' untrusty
mechanical versions that only seem to last around two years before
packing up.

>>
>> Sometimes, when the weather pulls tricks on us, we'll leave the eggs
>> in the fridge and eat a couple of days when the weather improves. But
>> we prefer them fresh because the white gets a bit rubbery and the yolk
>> looses some of it's moisture and taste when stored in the fridge for
>> more than a day.
>
>I eat them within a week or toss. I worry excessively about lower
>intenstinal issues. After 3 days or so, I usually make deviled eggs with
>them and they go almost instantly that way anyway.

I nearly embarrass myself around devilled eggs. I have to force myself
to stop eating them! It doesn't always work ...

bob wrote:
> On Wed, 18 Apr 2007 11:12:06 +0200, ravenlynne >
> magnanimously proffered:
>
>> bob wrote:
>>> The way I HB the eggs is to put them in cold water, bring to a boil,
>>> then leave on a rolling boil for 14 minutes. Then drop the eggs into a
>>> small bowl of water containing several ice cubes. Works a treat and
>>> makes the eggs easy to peel.
>> Because I suck at standing there waiting for water to boil, I usually
>> just put them in a pot, cover with water, and put them on the stove...I
>> hit the timer for 25 minutes and go away. They're almost always
>> perfectly buttery yellow..no gray green stuff. Maybe I've just been
>> lucky. I may try your way next time.
>
> Hummm ... think I'll give your way a go, especially now that we've got
> one of those digital timers instead of one of the good ol' untrusty
> mechanical versions that only seem to last around two years before
> packing up.

Let me know if it works for you. I'm honestly curious as to whether
I've just been lucky or if it's a legitimate method.

>
>>> Sometimes, when the weather pulls tricks on us, we'll leave the eggs
>>> in the fridge and eat a couple of days when the weather improves. But
>>> we prefer them fresh because the white gets a bit rubbery and the yolk
>>> looses some of it's moisture and taste when stored in the fridge for
>>> more than a day.
>> I eat them within a week or toss. I worry excessively about lower
>> intenstinal issues. After 3 days or so, I usually make deviled eggs with
>> them and they go almost instantly that way anyway.
>
> I nearly embarrass myself around devilled eggs. I have to force myself
> to stop eating them! It doesn't always work ...

Mr. Raven and I are like that...we'll go through a dozen in fairly short
order.


--
"I'm thinking that if this dilemma grows any more horns, I'm going to
shoot it and put it up on the wall."

- Harry Dresden

"ravenlynne" > wrote
>
> Mr. Raven and I are like that...we'll go through a dozen in fairly short
> order.

Us too. I have started buying two dozen at a time, so we can have
breakfast and egg salad and deviled eggs and and and ... eggs are
wonderful for you.

cybercat wrote:
> "ravenlynne" > wrote
>> Mr. Raven and I are like that...we'll go through a dozen in fairly short
>> order.
>
> Us too. I have started buying two dozen at a time, so we can have
> breakfast and egg salad and deviled eggs and and and ... eggs are
> wonderful for you.
>
>

Hmm...I wonder if it's still true that you're only supposed to eat 3 a
week for cholesterol concerns...

Oh well.

--
"I'm thinking that if this dilemma grows any more horns, I'm going to
shoot it and put it up on the wall."

- Harry Dresden

"ravenlynne" > wrote
>
> Hmm...I wonder if it's still true that you're only supposed to eat 3 a
> week for cholesterol concerns...
>

I never paid attention to that advice--for twenty years--and have low
LDL and very high HDL, the good kind. It's my understanding that
the "authorities" have changed their tune in two ways: first, they admit
that only 40% of your total cholesterol comes from diet, the rest is
made by your own body, and this is the kind that tends to go sky
high and cause problems; and second, that eggs in and of them
selves are not bad, it is the things we eat with them--things full
of saturated fat like bacon, ham, cheese--that are bad for us
in combination with high cholesterol foods.

The thing is, the nutrition in them is great, and the yolks, long seen
as the big culprits, contain several substances that actually fight
high cholesterol--such as vitamin e and lecithin.

I have a good friend who was always hyper-aware of fat, ate
low fat, no eggs, exercised all the time, and was on cholesterol
medication by the age of 30, with dangerously high cholesterol.

That convinced me that a lot of cholesterol trouble is hereditary.

cybercat wrote:
> "ravenlynne" > wrote
>>
>> Hmm...I wonder if it's still true that you're only supposed to eat 3
>> a week for cholesterol concerns...
>>
>
> I never paid attention to that advice--for twenty years--and have low
> LDL and very high HDL, the good kind. It's my understanding that
> the "authorities" have changed their tune in two ways: first, they
> admit that only 40% of your total cholesterol comes from diet, the
> rest is made by your own body, and this is the kind that tends to go
> sky
> high and cause problems; and second, that eggs in and of them
> selves are not bad, it is the things we eat with them--things full
> of saturated fat like bacon, ham, cheese--that are bad for us
> in combination with high cholesterol foods.
>
> The thing is, the nutrition in them is great, and the yolks, long seen
> as the big culprits, contain several substances that actually fight
> high cholesterol--such as vitamin e and lecithin.
>
> I have a good friend who was always hyper-aware of fat, ate
> low fat, no eggs, exercised all the time, and was on cholesterol
> medication by the age of 30, with dangerously high cholesterol.
>
> That convinced me that a lot of cholesterol trouble is hereditary.

My husband eats eggs every morning - and sometimes up to 5 or 6 at a time!
He's got perfectly normal cholesterol levels. My levels, and I don't eat
eggs, are slightly elevated. I don't know why. I pretty much eat fish and
veggies.

kili

On Apr 18, 11:33?am, ravenlynne > wrote:
> cybercat wrote:
> > "ravenlynne" > wrote
> >> Mr. Raven and I are like that...we'll go through a dozen in fairly short
> >> order.
>
> > Us too. I have started buying two dozen at a time, so we can have
> > breakfast and egg salad and deviled eggs and and and ... eggs are
> > wonderful for you.
>
> Hmm...I wonder if it's still true that you're only supposed to eat 3 a
> week for cholesterol concerns...
>
> Oh well.

Why would anyone with cholesterol concerns coose to eat any eggs...
that's as idiotic as asking if it's okay for someone with lung cancer
concerns to limit themself to just three cigarettes a day.

Sheldon

On Apr 18, 1:27 pm, Sheldon > wrote:

> Why would anyone with cholesterol concerns coose to eat any eggs...
> that's as idiotic...

.... coose

whatever that is

"ravenlynne" > schreef in bericht
...
> cybercat wrote:
>> "ravenlynne" > wrote
>>> Mr. Raven and I are like that...we'll go through a dozen in fairly short
>>> order.
>>
>> Us too. I have started buying two dozen at a time, so we can have
>> breakfast and egg salad and deviled eggs and and and ... eggs are
>> wonderful for you.
>
> Hmm...I wonder if it's still true that you're only supposed to eat 3 a
> week for cholesterol concerns...
>
> Oh well.
>
Nah, you can have an egg a day now, ISTR the cholesterol from teh eggs
turned out not to actyually have a bad *effect* even though you eat it.

"bob" > wrote

> I nearly embarrass myself around devilled eggs. I have to force myself
> to stop eating them! It doesn't always work ...

There is something addictive about devilled eggs. Around
here you can get rid of 6 eggs in a matter of a day if you
make them up. Worse than potato chips.

nancy

Nancy Young wrote:
> "bob" > wrote
>
>> I nearly embarrass myself around devilled eggs. I have to force
>> myself to stop eating them! It doesn't always work ...
>
> There is something addictive about devilled eggs. Around
> here you can get rid of 6 eggs in a matter of a day if you
> make them up. Worse than potato chips.
>
> nancy

My husband can not stop eating devilled eggs if I make them for him. I have
to quit at just a half an egg (and that's pushing it!) because eggs and my
digestive system do NOT mix, although, dang it, I love them. Curses, I
say!!!!!!!!

There are so many ways to make devilled eggs, too! I like mine with relish
added, but that's probably because my mom made them that way and it's
familiar. But, gosh, you can add curry, you can add ham, olives, celery,
onion, green pepper, red pepper.......it's endless.

So, enjoy your hard boiled eggs, folks, and please have an extra for me.

kili <------ sulking

Nancy Young wrote:
> "bob" > wrote
>
>> I nearly embarrass myself around devilled eggs. I have to force myself
>> to stop eating them! It doesn't always work ...
>
> There is something addictive about devilled eggs. Around
> here you can get rid of 6 eggs in a matter of a day if you
> make them up. Worse than potato chips.

They just go down so smoothly! :-)

(James *loves* them, but he prefers not to eat that much fat and
cholesterol on a regular basis, so he likes to save them for a few
times a year. When we have them at a party, he's in charge of
making them, even though I like mine better, because he cares more
about them.)

Serene

Serene-y the Meanie wrote:
> Nancy Young wrote:
>> "bob" > wrote
>>
>>> I nearly embarrass myself around devilled eggs. I have to force myself
>>> to stop eating them! It doesn't always work ...
>>
>> There is something addictive about devilled eggs. Around
>> here you can get rid of 6 eggs in a matter of a day if you
>> make them up. Worse than potato chips.
>
> They just go down so smoothly! :-)
>
> (James *loves* them, but he prefers not to eat that much fat and
> cholesterol on a regular basis, so he likes to save them for a few times
> a year. When we have them at a party, he's in charge of making them,
> even though I like mine better, because he cares more about them.)
>
> Serene

Yeah, I really don't make them that often either. They're more of a
treat that way.

--
"I'm thinking that if this dilemma grows any more horns, I'm going to
shoot it and put it up on the wall."

- Harry Dresden

"bob" > wrote
> I nearly embarrass myself around devilled eggs. I have to force myself
> to stop eating them! It doesn't always work ...
>

What's your recipe? I love mine with Hellman's mayo, Grey Poupon
country style, and good fresh paprika.

cybercat wrote:
> "bob" > wrote
>> I nearly embarrass myself around devilled eggs. I have to force myself
>> to stop eating them! It doesn't always work ...
>>
>
> What's your recipe? I love mine with Hellman's mayo, Grey Poupon
> country style, and good fresh paprika.
>
>

Mayo, sweet pickle relish, a tad bit of dijon mustard and a tad bit of
onion salt. Topped with a dash of paprika.

--
"I'm thinking that if this dilemma grows any more horns, I'm going to
shoot it and put it up on the wall."

- Harry Dresden

On Wed, 18 Apr 2007 11:17:38 -0400, "cybercat" >
magnanimously proffered:

>
>"bob" > wrote
>> I nearly embarrass myself around devilled eggs. I have to force myself
>> to stop eating them! It doesn't always work ...
>>
>
>What's your recipe? I love mine with Hellman's mayo, Grey Poupon
>country style, and good fresh paprika.

I'm just the egg boiler. My wife is the devilled egg maestro. This is
her simple recipe: egg yolks, Heinz Egg Mayonnaise, salt, pepper and,
if available, fresh chives.

As chief devilled egg tester and eater, plus a firm believer in
all-the-left-overs-are-mine, I think the Heinz mayo is the secret of
their success.


"He who squanders today talking about yesterdays triumphs, have nothing to boast about tomorrow." - Charlie Chan

********
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For email change " to "

On Thu, 19 Apr 2007 12:39:48 +1200, bob >
magnanimously proffered:

>On Wed, 18 Apr 2007 11:17:38 -0400, "cybercat" >
>magnanimously proffered:
>
>>
>>"bob" > wrote
>>> I nearly embarrass myself around devilled eggs. I have to force myself
>>> to stop eating them! It doesn't always work ...
>>>
>>
>>What's your recipe? I love mine with Hellman's mayo, Grey Poupon
>>country style, and good fresh paprika.
>
>I'm just the egg boiler. My wife is the devilled egg maestro. This is
>her simple recipe: egg yolks, Heinz Egg Mayonnaise, salt, pepper and,
>if available, fresh chives.
>
>As chief devilled egg tester and eater, plus a firm believer in
>all-the-left-overs-are-mine, I think the Heinz mayo is the secret of
>their success.
>
>
>"He who squanders today talking about yesterdays triumphs, have nothing to boast about tomorrow." - Charlie Chan
>
>********
>A mouse click is all it takes to give food at: <http://www.thehungersite.com>
>The art & the artists of New Zealand's Tutukaka Coast: <http://www.earthsea.co.nz>
>Wax-up and drop-in of Surfing's Golden Years: <http://www.earthsea.co.nz/surfwriterintro1.htm>
>
>For email change " to "

Sorry - that's a very old signature that somehow got inserted in my
last post. None of those links even works any more.