SC - RE: Vermilioned Eggs

[kat]

Thank you for your comments My Lord.  I am going to try them for my upcoming
seder,  I won't have time to try them before hand. I was going to just cook
them for 20 minutesm but now, after reading yuour comments, I will follow the
recipe , so wish me luck.
Thanks! 
Phillipa
<< 
 Not having cooked this recipe, nor boiled eggs for three hours, I have
 cooked hard-boiled eggs in breads, pies, steamed buns and in stuffings
 for cabbage. The texture changes in what we might deem as overcooking,
 but then concepts of "cook" and "done" are subjective at best.
 
 For those who have done this kind of thing, think in terms of cooking
 foods like squid and octopus: there's a very brief state of doneness at
 which it is considered edible by some cultures, then it becomes
 "overcooked", then it can be cooked slowly for a few hours longer and it
 becomes tender again. It's kind of the same thing with boiled eggs. When
 overcooked they become hard and rubbery, but when cooked longer still
 they attain a texture almost like meat.
 
 I can only assume that in the three-to-five minutes of simmering
 required to cook what we'd call a hard-boiled egg, not enough color
 seeps into the egg... .
  
 
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