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medium-eggs should be just about solid, but moist, more like a custard than a hard-cooked egg. for hard-boiled eggs, remove after minutes. the yolks of hard-boiled eggs are crumbly and bright yellow, completely solid, but with none of the grayish-green around the yolk that over-cooking yields.
, but you'd need to add an irrational amount of salt (about a half-cup) to raise the temperature even a few degrees. [ ] x research source adding about a teaspoon of vinegar, however, will help to keep the white intact, should the shell crack any during the boiling process, without affecting the flavor...
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