Hi Dawn
I just went back right now to the thread and No, i hadn't seen your last reply! Thank you.
I thought eggs had to cook in under 5 minutes to keep the black/green ring thing from happening. Maybe that's why mine are always undercooked?
So yours aren't tough? I've made some that could substitute for rubber balls! And that's again why I thought I couldn't overcook them. It's good to know there is that much time.
I haven't made any eggs lately, other than over-easy for weekend breakfast, always a quick source of protein.
I'm going to hit "send reply" but doubt it will work...hasn't for a while now. If not, I'll paste it on the regular forum.
Thanks again. I've printed it out for my next foray into egg/potato salad.
M
I just went back right now to the thread and No, i hadn't seen your last reply! Thank you.
I thought eggs had to cook in under 5 minutes to keep the black/green ring thing from happening. Maybe that's why mine are always undercooked?
So yours aren't tough? I've made some that could substitute for rubber balls! And that's again why I thought I couldn't overcook them. It's good to know there is that much time.
I haven't made any eggs lately, other than over-easy for weekend breakfast, always a quick source of protein.
I'm going to hit "send reply" but doubt it will work...hasn't for a while now. If not, I'll paste it on the regular forum.
Thanks again. I've printed it out for my next foray into egg/potato salad.
M