On Thursday, January 3, 2019 at 11:25:25 AM UTC-10, Ophelia wrote:
> "Ed Pawlowski" wrote in message ...
>
> 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 think she is just interested in allowing a machine to do it for her, so
> that hopefully, it has consistent results.

She might get more consistent results but if she wants to have clean, yellow, yolks, she's going to have to take them out of the cooker and ice the eggs down manually. It's a fairly critical step!