EGGS

My son, Joseph, has discovered the joy of a simply fried egg in the morning.  He’s so proud of his ability to melt a little butter in the pan, crack in an egg, wait a minute and then gently flip over for a perfect result.

Then yesterday I got a call from a viewer who was having trouble turning out hard boiled eggs with perfect yellow yolks.  So I gave her the Jacques Pepin instructions:  Put the raw eggs in a pot of cold water.  Bring the water to a boil then cover and remove from the heat.  Set the time for exactly 15 minutes.  Then drain and rinse the eggs with cold water, giving them a little shake in the pan to create small crack that will facilitate peeling.  Gently peel the eggs under running water.  the whites will be firm but not rubbery and the yolks will be perfectly cooked and yellow without that ring of grey around the outside.  Try it!