"dsi1" wrote in message
...

On Thursday, January 3, 2019 at 11:27:04 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, January 3, 2019 at 10:01:57 AM UTC-10, Ed Pawlowski wrote:
> > On 1/3/2019 12:15 PM, U.S. Janet B. wrote:
> > > On Thu, 3 Jan 2019 06:11:42 -0800 (PST), Nancy2
> > > > wrote:
> > >
> > >> 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
> > >>
> > >> N.
> > >
> > > N.
> > > 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.
> > > Janet US
> > >
> >
> > I love the soft center. I bring a small pot to boil and add four XL
> > eggs right from the fridge. For your choice, 13 minutes. I like 10 to
> > 11 though but too soft for you. Not sure how far to get the ugly green
> > though.
>
> I like my eggs at around 7 to 8 minutes. It's a little messy though.
>
> https://www.amazon.com/photos/shared...-z5MZiVe40ypeZ
>
> ==
>
> Have they been 'hard boiled'?
>
> They do look lovely!

They were boiled in water. I don't know what they're called - it's just what
I see being served in ramen shops.

==

OK, what I meant was, have they been boiled in their shells or poached. My
poached look a lot like that.