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Egg As Food
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.
My father has many chickens, all of them named after his favourite church ladies, and those hens have been laying. This means I have been on the receiving end of steady stream of beautiful fresh eggs with the most intensely coloured, golden yolks, and they have ruined me for grocery…
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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