Latop Lunches #138

Carrots, cherry tomatoes, and sugar snap peas with yogurt ranch for dipping; Rainier cherries, tortilla/cream cheese/spinach/ham pinwheels, and a hard boiled egg with salt and pepper.

I have finally learned how to do a perfect hard boiled egg. Well, perfect according to snooty chef standards, anyway. I was watching an old episode of Julia Child's The French Chef on Amazon where she showed how to do it, and her method is foolproof. Boil the water first, then lower the eggs slowly, one at a time, into the boiling water with a spoon. (Be careful not to crack them!) Turn the heat down to a simmer, and set a timer for 15 minutes. After they have cooked for 15 minutes, remove from heat and pour off the water immediately, then run cold water over the eggs for about 20-30 seconds, then leave the eggs in cold water to cool.

I personally have always rather liked the way hard boiled eggs taste when the yolks get that green ring around them, but that's not considered proper, so there you are.

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