On Tuesdays and Thursdays, I post a picture and just a few words.
When I put the one not-hardboiled egg in the same fridge area as the hard-boiled ones, I had a fleeting, “I shouldn’t do this.” thought, but I must have dismissed it.
Because when I went to peel an egg as I was packing Mr. FG’s lunch* this morning, I managed to pick the one that wasn’t cooked.
Raw eggs do not, in fact, peel. In case you were wondering.
Fortunately, I wasn’t peeling it over the floor or anything, so the egg is saved and will be scrambled. Or fried. Or something.
By the way, Cook’s Illustrated’s method of hard-boiling eggs is working great for me! I can’t believe how non-stinky the eggs are and the yolks are perfectly cooked and surprisingly unchalky.
It’s easy: cover the eggs in a pot with an inch of water (the water should be an inch above the eggs), bring to a boil, take off the burner and let the eggs sit with the lid on the pot for ten minutes, and then dunk the eggs in a bath of ice water.
*I pack Mr. FG’s lunch while he showers. This way, we get to set the alarm as late as possible while still getting him to work on time.