That's it! N-teenth time my cookies turned out tough. I going to weigh my flour from now on. Any

Dawn, I've followed CIs method before to a Tee (t?, tea?) & my eggs were not completely cooked.

And yet when I cook them longer, they get that oxidized ring around the yoke. I've tried Julia Child's method of constant swirling, and Martha's method and I think even Alton Brown's method.

I'm just a Hardboiled Has-been.

 
Are they not done, right away, or after you have let them cool? Sometimes

mine are not cooked all the way, when they are still hot, but they continue to cook while they rest, and then turn out perfect.

 
If you can stand one more, I was cooking some this morning and thought of you. I used the

CI method, except, I turn the burner to the lowest temp and leave the cover off and cook for 12 minutes. They didn't really simmer, just kept the water hot. Also, be sure the saucepan is deep enough that they have an inch or more water above them. I then put them in the ice and water and they are cooked through with no ring.

Marilyn, I notice they sell them in the Publix deli, so if it doesn't work, just buy them! You are such a terrific organizer (the cookies for troops and the baking pans), a gifted writer, generous, helpful and all around delightful. Your saga of cloning the cookies that someone in New York (?) sent you tells me you are quite a baker and probably a bit of scientist as well. On a scale of 1-10, what's a hard-boiled egg with a little green around the yolk? Just makes it more colorful! signed, your biggest fan smileys/wink.gif

 
This was after the ice bath...they were cold, peeled beautifully, but the yolk wasn't

completely firm...slightly mushy with variants of color. (But no oxidized green!)

 
The Curious1 Quasi-Simmer Method gets tried next! Thanks for your

kind words...I'm actually blushing here...well, maybe it's a hot flash. Who knows? We'll go with blushing.

 
I HAVE that 5 foot fan in deep blue with red dragons!

Only it's in the closet because I've never figured out where to put it.

 
Thanks wildwoods. No, not overmixing (I don't even use a mixer for these, do it by hand). It do

drop flour from a spoon (sigh) - I guess I still need to weigh it. Thanks for the scale info - I will check FK if I can't find one locally.

 
I always thought they were supposed to be brittle and ha ve a hole in th middle. That's

how I remember them from my childhood. Haven't had any lately.

 
I'll trade you my hard-boiled eggs for your cookies any day. Here's the method

that I use, and 9 out of 10 times they come out perfectly. Sometimes I let them go to long, and that's the 10/10th time!

First, start with lukewarm water. Put a generous teaspoon of salt in the water, swish it around, and add the eggs (best if you use eggs that are a few days old - fresh ones do't peel as easily).

You add the eggs when the water is only warm, so they don't crack when a cold eggs hits boiling water.

Then, when the water comes to a rolling boil, turn the heat down to barely a simmer and cook for about 15 minutes. Longer, and you get the black ring. Shorter, and you get an orange, undercooked yolk.

Then put in cold water and when cool enough to handle, proceed as CI via DawnMO says, cracking and rolling.

To make the shell come off even easier, I crack the eggs and let them sit in the cold water for a few minutes before rolling them on the counter. The shell should fall right off.

 
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