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