If I'm wrong, prove it. Otherwise, shut the **** up.

"***** charles" wrote in news:yp8zf.146$2O6.30
@newssvr12.news.prodigy.com:

Hi all,

First, this is a great group, got lots of suggestions from last post.
To continue, sometimes when I peel an egg, it has a gray coating
on the yellow inner part. I assume that this is from boiling too
long?
Is there a device that keeps the yoke in the center of the egg
while boiling so that the yoke doesn't settle next to the shell before
hardening?
Is there a special manual manipulation technique for accomplishing
the same result?
Can a microwave ever be used to make boiled eggs? I have
heard of "exploding eggs" so I thought I would ask first.

thanks,
charles.....



There's an interesting article about this in the current (February 2006)
issue of _Discover_ titled _Cooking for Eggheads_. Basically, it says to
cook at a lower temperature than 212 F for a longer time. Like _exactly_
143, 158, or 167 F. I haven't tried it - I prefer fried eggs. And don't
have an accurate enough thermometer.



--
Untie the two knots to email me

A closed mouth gathers no foot.