sf wrote on Sun, 15 Mar 2009 19:50:48 -0700:

>> Is there such a thing as an "overcooked" hard-boiled egg?
>> Like a lot of cooking descriptions, no-one seems to givr
>> precise definitions.

> Green yolks and whites you could use as retreads come to mind.

To tell the truth, I don't over boil eggs as far as I know. I use a
method that I learned 40 years ago and which produces eggs as I like
them.

Eggs in pot
Cover with cold water
Heat to rolling boil
Turn off heat
Remove eggs after 20 minutes.





--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" > wrote in message
...
> sf wrote on Sun, 15 Mar 2009 19:50:48 -0700:
>
>>> Is there such a thing as an "overcooked" hard-boiled egg?
>>> Like a lot of cooking descriptions, no-one seems to givr
>>> precise definitions.
>
>> Green yolks and whites you could use as retreads come to mind.
>
> To tell the truth, I don't over boil eggs as far as I know. I use a method
> that I learned 40 years ago and which produces eggs as I like them.
>
> Eggs in pot
> Cover with cold water
> Heat to rolling boil
> Turn off heat
> Remove eggs after 20 minutes.
>
>
>
>
>
Eggsackly what I do. Perfect eggs every time.

cybercat wrote:
> "James Silverton" > wrote in message
> ...
>
>> To tell the truth, I don't over boil eggs as far as I know. I use a method
>> that I learned 40 years ago and which produces eggs as I like them.
>>
>> Eggs in pot
>> Cover with cold water
>> Heat to rolling boil
>> Turn off heat
>> Remove eggs after 20 minutes.
> Eggsackly what I do. Perfect eggs every time.


That is also how I cook them. Then I drain the water, crack the eggs,
plunge them into an ice water bath and I peel them when they are cool.


Becca

"Becca" > wrote in message
...
> cybercat wrote:
>> "James Silverton" > wrote in message
>> ...
>>
>>> To tell the truth, I don't over boil eggs as far as I know. I use a
>>> method that I learned 40 years ago and which produces eggs as I like
>>> them.
>>>
>>> Eggs in pot
>>> Cover with cold water
>>> Heat to rolling boil
>>> Turn off heat
>>> Remove eggs after 20 minutes.
>> Eggsackly what I do. Perfect eggs every time.
>
>
> That is also how I cook them. Then I drain the water, crack the eggs,
> plunge them into an ice water bath and I peel them when they are cool.
>

YES! If I put a bunch of salt in the water the shells come off easily, too.

cybercat wrote:
> "Becca" > wrote in message
> ...
>
>> cybercat wrote:
>>
>>> "James Silverton" > wrote in message
>>> ...
>>>
>>>
>>>> To tell the truth, I don't over boil eggs as far as I know. I use a
>>>> method that I learned 40 years ago and which produces eggs as I like
>>>> them.
>>>>
>>>> Eggs in pot
>>>> Cover with cold water
>>>> Heat to rolling boil
>>>> Turn off heat
>>>> Remove eggs after 20 minutes.
>>>>
>>> Eggsackly what I do. Perfect eggs every time.
>>>
>> That is also how I cook them. Then I drain the water, crack the eggs,
>> plunge them into an ice water bath and I peel them when they are cool.
>>
>>
>
> YES! If I put a bunch of salt in the water the shells come off easily, too.


Thanks, I will try that.


Becca

"James Silverton" > wrote in message
...
> sf wrote on Sun, 15 Mar 2009 19:50:48 -0700:
>
>>> Is there such a thing as an "overcooked" hard-boiled egg?
>>> Like a lot of cooking descriptions, no-one seems to givr
>>> precise definitions.
>
>> Green yolks and whites you could use as retreads come to mind.
>
> To tell the truth, I don't over boil eggs as far as I know. I use a method
> that I learned 40 years ago and which produces eggs as I like them.
>
> Eggs in pot
> Cover with cold water
> Heat to rolling boil
> Turn off heat
> Remove eggs after 20 minutes.

Perfect. But then I give them 5 minutes in iced water to make them easier to
peel.

Felice

Felice > wrote:

>"James Silverton" > wrote in message

>> Eggs in pot
>> Cover with cold water
>> Heat to rolling boil
>> Turn off heat
>> Remove eggs after 20 minutes.

>Perfect. But then I give them 5 minutes in iced water to make them easier to
>peel.

I note that if you're not at sea level, it may be necessary
to keep them on simmer instead of turning off the heat entirely.

Steve

On Wed, 18 Mar 2009 18:02:59 -0400, "Felice" >
wrote:

>Perfect. But then I give them 5 minutes in iced water to make them easier to
>peel.

MAY make them easier to peel...but just like blanching green beans,
the ice bath is JUST to stop cooking and that prevents the green
tinge.

After draining HOT eggs, put back in pan and bounce around to crack
shells. Then into the ice stop bath.

On Mar 18, 4:02*pm, "Felice" > wrote:
> "James Silverton" > wrote in message
>
> ...
>
>
>
> > sf *wrote *on Sun, 15 Mar 2009 19:50:48 -0700:
>
> >>> Is there such a thing as an "overcooked" hard-boiled egg?
> >>> Like a lot of cooking descriptions, no-one seems to givr
> >>> precise definitions.
>
> >> Green yolks and whites you could use as retreads come to mind.
>
> > To tell the truth, I don't over boil eggs as far as I know. I use a method
> > that I learned 40 years ago and which produces eggs as I like them.
>
> > Eggs in pot
> > Cover with cold water
> > Heat to rolling boil
> > Turn off heat
> > Remove eggs after 20 minutes.
>
> Perfect. But then I give them 5 minutes in iced water to make them easier to
> peel.
>
> Felice

Yup. I've done just what James and Cyber and Felice said for over 50
years (started cooking at age 5).
Lynn in Fargo

On Wed, 18 Mar 2009 18:48:46 GMT, James Silverton wrote:

> sf wrote on Sun, 15 Mar 2009 19:50:48 -0700:
>
>>> Is there such a thing as an "overcooked" hard-boiled egg?
>>> Like a lot of cooking descriptions, no-one seems to givr
>>> precise definitions.
>
>> Green yolks and whites you could use as retreads come to mind.
>
> To tell the truth, I don't over boil eggs as far as I know. I use a
> method that I learned 40 years ago and which produces eggs as I like
> them.
>
> Eggs in pot
> Cover with cold water
> Heat to rolling boil
> Turn off heat
> Remove eggs after 20 minutes.

this is what i do, too. allow eggs to come to room temp before starting,
and run cold water over them when finished.

your pal,
blake