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Boiled Egg
Common kitchen wisdom dictates that hard-boiled eggs must be “shocked” in an ice bath to stop the cooking process and make them easier to peel, but only half of this is true, and the other half can be easily mitigated, meaning you can leave the ice in the freezer.
The amount of praise for an egg seems to be directly proportionate to the softness of the yolk. Runny and “jammy” eggs are in vogue — even “hard-boiled” eggs are expected to have yolks with a little wobble. I am, for the most part, totally fine with this, as I…
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