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Date: Wed, 19 Feb 2025 06:06:43 -0700
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Subject: Re: this is actually pretty interesting
Newsgroups: rec.food.cooking
References: <m1l13tF43pjU1@mid.individual.net> <vp3od2$24dik$1@dont-email.me> <67b56691$6$15$882e4bbb@reader.netnews.com> <MPG.421fe391549d439722d@news.individual.net>
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From: Graham <g.stereo@shaw.ca>
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On 2025-02-19 5:48 a.m., Janet wrote:
> In article <67b56691$6$15$882e4bbb@reader.netnews.com>,
> g.stereo@shaw.ca says...
>>
>> On 2025-02-18 9:58 p.m., Ed P wrote:
>>> On 2/18/2025 10:22 PM, Tahitian pearl wrote:
>>>> https://www.cnn.com/2025/02/18/science/boiled-egg-perfect-cooking-
>>>> methods/index.html
>>>
>>>
>>> interesting, but do you really want to fuss with all of that every time?
>>>
>>> I have my own method that works for me. I make 4 X-large eggs at a time,
>>> pretty much out of the fridge.
>>>
>>> Small pot holds 4 eggs nicely.  Fill enough to cover eggs when inserted.
>>> Bring to a rolling boil, insert the four eggs.
>>> Boil six minutes, remove from heat
>>> Take two eggs, run under water so you can handle them  Crack shell with
>>> a knife, split open and you have nice soft boiled eggs.
>>>
>>> Leave the other two sit in the pot.  The next day you have nice hard
>>> boiled eggs.
>>>
>>> Try it one time, adjust in 30 second increments if you want them a bit
>>> different.
>>
>> But do you split them at the big end or the small end?
> 
>     Politics again.  It's a small world.
> 
>     Janet UK
>

Swiftian, in fact:-)