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Kitchen Tips: Dark Rings in Hard Boiled Eggs
The unsightly gray-green ring that forms in a hard-boiled egg is caused by a chemical reaction resulting from over-cooking. If you suffer from this problem help is now at hand. You need never suffer from it again. You just have to learn how to boil an egg. You already know? Not if you get sulfur rings you don't. So here's the tip - eggs should never be boiled until they are hard. It's a violent way to cook something so delicate and no good ever came of it. Instead be gentle. Place the egg in cold water and bring to the boil. Turn off the heat at once and leave, covered, for 20 minutes or so. Then refresh in cold water. No unsightly ring and, as an added bonus, the egg will be much easier to peel. it will also be much easier to digest.
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PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
The Cool Cook
Taking the heat out of the kitchen
www.all-about-cooking.com
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