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.....

You should be able to solve the greyish / greenish insides if you run
them under cold water immediately after you finish cooking them. I put
ice in the pan so the chill really quickly.

"***** charles" wrote in message
.. .
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.....


You are cooking it too long and too hot.

Put eggs in warm water. Bring to boil for 1 minute.

Turn off and cover pot. Leave for 15 min.

Drain, shake eggs in pan.

Run cold water in the pan and peel.

MoM

***** charles wrote:

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.....



The gray/green ring around the yolk is usually caused by cooking too
long, cooking at too high a temp, and/or not cooling quickly after
cooking. This is why actually boiling egs for the entire cooking period
is to be avoided - better to use this method:

1) Put eggs in pan, cover with cold water by at least 1 inch.
2) Bring just to a boil over high heat.
3) Remove from heat and cover pan.
4) Wait 20 minutes for large eggs.
5) Run cold tap water over eggs til cool, 10 minutes or so.

Peter

In article ,
"MoM" wrote:

"***** charles" wrote in message
.. .
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.....


You are cooking it too long and too hot.

Put eggs in warm water. Bring to boil for 1 minute.

Turn off and cover pot. Leave for 15 min.

Drain, shake eggs in pan.

Run cold water in the pan and peel.

MoM

I was just wondering if you folks poke a hole in the raw egg like I do
before cooking ?

Bill

--
Garden Shade Zone 5 S Jersey USA
This article is posted under fair use rules in accordance with
Title 17 U.S.C. Section 107, and is strictly for the educational
and informative purposes. This material is distributed without profit.
Vision Problems? Look at http://www.ocutech.com/ ~us$1500

William Wagner wrote:
In article ,

I was just wondering if you folks poke a hole in the raw egg like I do
before cooking ?

Bill

No. If they start in cold water with salt, they don't seem to crack as
much. If there are too few or too many in the pot, they will rattle
around and crack themselves against each other. Then again, sometimes
it doesn't make a difference. Last night I had 7 in the 1 quart pot,
and none cracked. Last time, I had 7 in the pot, and 1 cracked.

maxine in ri

"***** charles" wrote

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?

Yes, it's overdone. Just bring the eggs to a boil, turn off
the heat and let sit, covered, for 20 minutes or so, some say less
time, then put them into ice water to cool them off quickly.

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?

Try rolling them around in the water as it's heating, just a little
bit, that should center the yolk.

Can a microwave ever be used to make boiled eggs? I have
heard of "exploding eggs" so I thought I would ask first.

I wouldn't go there, not a plan. (laugh) nancy

Nancy Young wrote:
"***** charles" wrote

Can a microwave ever be used to make boiled eggs? I have
heard of "exploding eggs" so I thought I would ask first.

I wouldn't go there, not a plan. (laugh) nancy

I tried it one time just to see what would happen. The egg exploded
like a firecracker.

Nancy Young wrote on 17 Jan 2006 in rec.food.cooking


"***** charles" wrote

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?

Yes, it's overdone. Just bring the eggs to a boil, turn off
the heat and let sit, covered, for 20 minutes or so, some say less
time, then put them into ice water to cool them off quickly.

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?

Try rolling them around in the water as it's heating, just a little
bit, that should center the yolk.

Can a microwave ever be used to make boiled eggs? I have
heard of "exploding eggs" so I thought I would ask first.

I wouldn't go there, not a plan. (laugh) nancy




there are devices that you put in the water to indicate when the eggs are
at each stage of boiled from very soft to very hard. They are egg like in
shape...some are red (at least the ones' I've seen). I saw them at a
safeway in the gadget isle.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

William Wagner wrote:


I was just wondering if you folks poke a hole in the raw egg like I do
before cooking ?

Bill


I have and it's worked well for me

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

projectile vomit chick wrote:

On Tue, 17 Jan 2006 15:53:02 GMT, in rec.food.cooking, "***** charles"
hit the crackpipe and declared:

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?


Oh for ****'s sake.


Is there a special manual manipulation technique for accomplishing
the same result?


See above.


Can a microwave ever be used to make boiled eggs? I have
heard of "exploding eggs" so I thought I would ask first.


Yes, make sure you put it on HIGH and let 'er rip for about twenty
minutes.

Don't be upset, the pvc is our occasional resident retard. She tries to
make herself feel important and vaguely intelligent by insulting others.
She is best (and easily) ignored.

Peter

"William Wagner" wrote in
message
news
In article ,
"MoM" wrote:

"***** charles" wrote in
message
.. .
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.....


You are cooking it too long and too hot.

Put eggs in warm water. Bring to boil for 1 minute.

Turn off and cover pot. Leave for 15 min.

Drain, shake eggs in pan.

Run cold water in the pan and peel.

MoM

I was just wondering if you folks poke a hole in the raw
egg like I do
before cooking ?

Bill

--
Garden Shade Zone 5 S Jersey USA
This article is posted under fair use rules in accordance
with
Title 17 U.S.C. Section 107, and is strictly for the
educational
and informative purposes. This material is distributed
without profit.
Vision Problems? Look at http://www.ocutech.com/ ~us$1500

No

MoM

In article .com,
"maxine in ri" wrote:
William Wagner wrote:
In article ,

I was just wondering if you folks poke a hole in the raw egg like I do
before cooking ?

No. If they start in cold water with salt, they don't seem to crack as
much. If there are too few or too many in the pot, they will rattle
around and crack themselves against each other. Then again, sometimes
it doesn't make a difference. Last night I had 7 in the 1 quart pot,
and none cracked. Last time, I had 7 in the pot, and 1 cracked.

Recalling days of chem prac decades ago, I've sometimes wondered if
the "glass bead" principle would work with boiling eggs. Haven't
actually tried (don't have any glass beads -- and I suspect the lab
size would soon all be gone down the plug hole if I did have some
but maybe I will one day -- if I ever get around to buying a pack of
those cheap marbles from Coles Variety or wherever. They might be too
big relative to the size of the eggs though; could just get the whole
caboodle bouncing around!

Cheers, Phred.

--
LID

On Wed, 18 Jan 2006 11:00:36 GMT, (Phred)
wrote:

In article .com,
"maxine in ri" wrote:
William Wagner wrote:
In article ,

I was just wondering if you folks poke a hole in the raw egg like I do
before cooking ?

No. If they start in cold water with salt, they don't seem to crack as
much. If there are too few or too many in the pot, they will rattle
around and crack themselves against each other. Then again, sometimes
it doesn't make a difference. Last night I had 7 in the 1 quart pot,
and none cracked. Last time, I had 7 in the pot, and 1 cracked.

Recalling days of chem prac decades ago, I've sometimes wondered if
the "glass bead" principle would work with boiling eggs. Haven't
actually tried (don't have any glass beads -- and I suspect the lab
size would soon all be gone down the plug hole if I did have some
but maybe I will one day -- if I ever get around to buying a pack of
those cheap marbles from Coles Variety or wherever. They might be too
big relative to the size of the eggs though; could just get the whole
caboodle bouncing around!

Vinegar works. One tbsp of vinegar in the water.

Nathalie in Switzerland

Phred wrote:
Recalling days of chem prac decades ago, I've sometimes wondered if
the "glass bead" principle would work with boiling eggs. Haven't
actually tried (don't have any glass beads -- and I suspect the lab
size would soon all be gone down the plug hole if I did have some
but maybe I will one day -- if I ever get around to buying a pack of
those cheap marbles from Coles Variety or wherever. They might be too
big relative to the size of the eggs though; could just get the whole
caboodle bouncing around!

Cheers, Phred.


Explain the glass bead principle, please.