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[quote=Anonymous][quote=Anonymous]Over the weekend I went to a casual brunch at a new friend's house. GREAT spread: a few types of breads/pastries, delicious butter, an assortment of jams and lemon curd, yummy cold cuts, several cheeses and seasonal fruit. I was impressed with such a simple but delicious meal.

But the hard-boiled eggs. Smelly sulphury grey-ringed hard boiled eggs. There is little more nauseating to me than an egg that has been cooked to a farty death. It's so gross to me and turns my stomach.

HOW do people not know the difference between a 10 minute egg with a creamy yellow yolk and one that has been overcooked until rubbery and rotten-smelling?

[b]I really can't cook but I'm proud that I've mastered the foolproof technique - eggs in cold water, brought to a rolling boil then immediately taken off heat, left for 9-10 minutes, and then immediately in an ice bath to cool.[/quote][/b]

Does this result in a proper hard boil, or a soft boil?  I try to do soft boil, but get it right about half the time.  [/quote]

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