If you plan to hit a salad bar for lunch, and aren’t sure if the meat is humanely raised, take your own hard boiled egg. I boil 5 eggs on Sunday and keep them at work, just in case.
Today’s eggs were purchased from Relay Foods!
No-fail cooking technique from Cook’s Country magazine: fill a pot with water, drop in some eggs, bring the water to a boil, then remove the pot from heat, cover, and let sit for 10 minutes. Transfer the eggs to an ice water bath to cool, and refrigerate. Two other tips from my experience: boiling eggs that are a couple weeks old will produce hard boiled eggs that are easier to peel, as oxygen has worked its way beneath the shell and separated the shell from the inner membrane; and if there’s a “power boil” setting on your stove, don’t use that for boiling eggs as the faster heating could cause them to crack.