What do you get when you cook your hard boiled eggs too long?
88525
nothing you dont cook hard boiled eggs they are already cooked
410583
i got a peanut butter mealt-away egg..\n\nim wondering about the guy who answered you thats straight above me though.. i'd be willing to bet he had a bit to much of grandpa's cough syrup... LOL
267845
This is what I found on the site noted below. \n\n"The reason is lower atmosphere pressure due to thinner blanket of air above. At sea level, the presses on a square inch of surface with 14.7 pounds, at 5,000 feet with 12.3 pounds, and at 10,000 feet with only 10.2 pounds - a decrease of about 1/2 pound per 1,000 feet. This decreased pressure affects food preparation in two ways:\n\n1. Water and other liquids evaporate faster and boil at lower temperatures.\n2. Leavening gases in breads and cakes expand more. \n\nThe boiling point is the temperature at which the pressure of the water vapor equals atmospheric pressure and the bubbles of water vapor are able to break through the surface and escape into the air. If the atmospheric pressure is less, the temperature required for water to boil is less (Table 1). Therefore, cooking food in water boiling at this lower temperature takes longer. A "3-minute egg" will take more time. Also, a bowl of boiling soup is not as hot."
338679
no. Refrigerated hard-boiled eggs should be eaten. within 7 days.
275435
4 to 6 min. for soft boiled, 12 to 15 min. for hard boiled eggs. Always put eggs in pan first,then fill up with water and boil. If you put it in boiling water first some eggs might crack and taste a little watery. After 12 to 15 min. rinse eggs under cold water so that the yolk stays nice and yellow,not a sligtly green ring around it.
239396
It would be the fart if you ate that 5 day old egg
283734
how do i like my eggs...
71276
Take egg, drop in vinegar, it gets soft after a while. It's the same thing as a bone, I'm sure with some internet searching you can find out why.
93757
Poorly prepared food is usually the culprit.  When you are cooking, never use the same utensil to take things out of the oven or off the stove.  First, wash it with hot water and a good amount of soap.  There are tons of bacteria in raw seafood,meat and chicken, which are killed when cooked properly.  Never eat poorly cooked meat, seafood or chicken.  Even one bite can make you sick for a week!  Also, if the food is left out on a counter, and not refrigerated soon after cooking, bacteria begins to grow again, and you can get food poisoning from that.
460422
Probably dipping the egg in liquid nitrogen for a while would make it so hard it would be nearly unbrakable!
430790
Depends , Did you order a boiled egg or or a chicken breast?\n\nWaiter!
1077183
Idiotic Idea: Spin the eggs. The eggs that spin for a long time, they are the boiled eggs.
482263
Hard boiled eggs are healthy.  The yolks are high in cholesterol, but if you don't have a problem with cholesterol, you don't have to worry.\n\nWhat makes the eggs fattening is what you add - mayonnaise in egg salad makes eggs a fattening food.\n\nBut just a boiled egg with a bit of salt - the best high-protein meal you can eat if you don't have time to prepare a meal.
121469
I had realy bad allergies to eggs,I would get headachs and I would get to were I felt like I was going to pass out.\nmy dr. toled me that some allergies just go away by ther self,\nit took time but now I can eat as many eggs that I want.\nso your allergy may just go away after some time,mine took about 5yaers.
372619
Is this a trick question with some hidden agenda that I don't understand?  I love eggs!  I'd eat them for just about every meal if I could.  We've raised laying hens and there is NOTHING better than warm from the chicken fresh eggs cooked up in butter with a little herbed sea salt.  Or scrambled with heavy cream and shredded cheddar cheese.  Or cooked as an omelet with bell peppers and mushrooms and cheese!  Or boiled and mashed up with fresh salted butter melting on top!  Or microwaved in a bowl "greased" with a pool of French dressing!  Or hard boiled, cooled, chopped, mixed with creamy mayonnaise and herbed salt and spread either on warm buttered toast or between two slices of sweet wheat bread!  Or deviled!  Yum!  Oh and then there is custard!  And quiche!  And creme brulee!\n\nThere are so many things you can do with them!  It is said, “The most versatile of vegetables is the tomato” (Craig Claiborne).  I think the most versatile of foods is the egg.  (You can quote me.)
769840
You have egg on your face?\n\nThe yolk's on you?
791073
Soak an egg in vinegar for about 2 days (?). The vinegar (ethanoic acid) acts on the egg shell (calcium carbonate) and denatured the contents of the egg, until ultimately, the whole egg becomes rubbery. You can actually then bounce the egg and it won't break.