[Sca-cooks] **OOP** Hard Cooking Eggs

[Laura L]

> [mailto:sca-cooks-admin at ansteorra.org]On Behalf Of
> jenne at fiedlerfamily.net
> > Yes, I *do* use the cold water bath when boiling... but the
> cold water bath
> > is used here, and it doesn't work, either...
>
> I didn't mean to imply that you didn't. I'm sorry if there was offense
> taken. The fact that I'm not getting green rings no matter how long I boil
> the eggs puzzles me-- clearly the reasoning of the green ring=overcooked
> is contradicted by your experience:
>
> > (and, I have managed to have slightly under cooked yolks with
> green rings
> > <sigh>... maybe I'm just talented that way? <grin>)
>
> I wonder if it might be the knocking around, or the age of the eggs? When
> I've cooked a half dozen at a time out of my fridge I do get green rings
> some of the time.
>
> Wierd. Maybe we should ask some kitchen chemists if they have any ideas.
>
>  -- Jadwiga Zajaczkowa
> jenne at fiedlerfamily.net OR jenne at tulgey.browser.net OR jahb at lehigh.edu
> "I used to be one of them. Now I rather think I'm one of me." -- Terry
> Prachett, _Thief of Time_
>
Oh! No offense taken ^_^

I'm just glad that I've found something that works for me, and if it ain't
period, I don't think I give a flip (in this case)--the results are almost
identical ^_^

Laura L.
AIM: thalionar, ICQ: 13239593
"Water is the epitome of funky liquids"
     --Brian L
http://witcombe.sbc.edu/water/chemistryproperties.html