Recently I hard boiled a couple dozen eggs. A few days later, when we began eating these eggs that had been refrigerated, I noticed that about half of the eggs were discolored between the egg and shell, and smelled bad.
I cooked all the eggs together, THE SAME WAY! (put them in a bowl with an inch of water over the top, and then on the stove brought the water to a boil, turned it down to a simmer, and let them go for 18 minutes, before running cold water over them).
Does anyone have an idea, why some eggs turned out fine, and others got spoiled? If any of the eggs had a crack in their shell, they turned out to be spoiled, but some eggs with no crack in their shell were also spoiled.
Thanks!
Spidey
I cooked all the eggs together, THE SAME WAY! (put them in a bowl with an inch of water over the top, and then on the stove brought the water to a boil, turned it down to a simmer, and let them go for 18 minutes, before running cold water over them).
Does anyone have an idea, why some eggs turned out fine, and others got spoiled? If any of the eggs had a crack in their shell, they turned out to be spoiled, but some eggs with no crack in their shell were also spoiled.
Thanks!
Spidey