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From: eac@drutx.UUCP (CveticEA)
Newsgroups: net.cooks
Subject: Re: Hard boiled eggs
Message-ID: <2525@drutx.UUCP>
Date: Wed, 17-Apr-85 11:07:24 EST
Article-I.D.: drutx.2525
Posted: Wed Apr 17 11:07:24 1985
Date-Received: Thu, 18-Apr-85 04:08:30 EST
References: <1116@hou5e.UUCP>
Organization: AT&T Information Systems Laboratories, Denver
Lines: 12

Yes, we really cook eggs for 15-18 minutes after the water boils.  This has
a lot to do with the fact that in Denver, water boils at 200 degrees and
things take a lot longer to cook.  If I boiled an egg for 8 minutes here,
the yolk would be very soft, though not runny.  Similarly, for soft cooked
eggs, 3 minutes usually leaves part of the white runny.  The size of your
egg makes a small difference as well. (I always use extra-large or jumbo
eggs)

Hard cooked eggs with a firmer yolk slice a whole lot better too.

Betsy Cvetic
ihnp4!drutx!eac