“I don’t have the color show up outside the yolk. I have never pierced them. I wonder what the difference is?”
Haven’t had that problem in years since I began using the following method to cook the eggs:
I put the eggs into a pan with just enough cold water to cover them, then I cover the pan, put them on the burner, set the burner on Medium heat and let them come to a boil. I let them boil for six minutes and cut off the heat. I let the eggs sit in the pan with the water covered until they reach room temperature. Then I remove them and let them continue to cool before cracking for them for a recipe, or refrigerating them for use down the road.
Works for me.
We found several methods that work. Thank you for sharing. What they all had in common was not to boil the eggs more than ten minutes. Your method sounds good too. If I didn’t have a thumb tack handy, I use it... :-)
I believe it. I’m glad some other people haven’t had the kind of problems that were described. (I’m not the only one)