Another Hard Boiled Egg Problem
Sorry to bring this topic up again- but something new and weird happened to the dozen eggs I was hard boiling last weekend. Now - I'm an old hand at hard boiling eggs, but this time was totally weird. The whites all turned sort of brown/beige!! There wasn't any "rotten egg smell" or anything else - just that nasty horrible discoloration on ALL the whites. Anyone have a reason for this????
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I never heard of anything like that. I agree that cooking the eggs by bringing them up to a boil, then cover and let set usually produces the best result: http://christonium.com/culinaryreview...
Did you actually taste the eggs? Did they have a strange taste or was it just an issue of discoloration?
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Ok - this is going to sound crazy but what method did you use to boil them? Did you actually boil them or did you bring them to a boil, cover and let set? The second method seems to provide for a better presentation of the cooked egg. However, I have never had the problem with the while turning dark. That is a new one.
