On Thu, 3 Jan 2019 12:12:02 -0600, Sqwertz
On Thu, 03 Jan 2019 10:15:34 -0700, U.S. Janet B. wrote:
On Thu, 3 Jan 2019 06:11:42 -0800 (PST), Nancy2
Janet, it seems I didn't read the question thoroughly; my bad. I don't know about soft-cooked
because I cannot eat any part of a runny egg....makes me gag. ;-P
I am interested in hard boiled eggs that peel easily. I want firm,
smooth yellow all the way through. (no green) No orangey, softish
spots. Those spots make me gag.
Here we go again....
The "secret" is to start them cold and put them in already or almost
boiling water right from the fridge. No need to spend $20-$40 on
I had 100% given up on HBE for years until I read this:
Now I get 100% peelable eggs every time (80 of the last 80 eggs,
previously 5 out of 50). 12 minutes for a large egg gives you the
solid yolk. You'll want to prick the egg so it doesn't crack when
it gets shocked.
yes, I read your post on previous string. I am asking about an egg
cooker this time.