Hard-boiled eggs are a near perfect food, but they are slippery little dudes and, depending on how slick your cutting board is, there is a real risk of them sliding about while you attempt to slice them with a sharp object.
I’m the kind of person who throws vegetables in a food processor, hits pulse and writes it off as done. (It’s why I’m not a cook.) However, the way you cut vegetables can really impact their flavours and tastes. Here’s why.