Breakfast, courtesy of Duane:
I love it when the kids want boiled eggs in the morning. Much more nutritious than a Pop Tart. But not exactly the speediest thing to cook on a school day. Here are my tricks for the best eggs every time:
Use a small pot, less water will cover more egg. The more water you use, the longer it takes to boil. You don't even have to use enough to cover the eggs, since they will roll around.
Boil first, then put eggs in. How can you accurately time them otherwise?
More than one egg? Leave eggs in pot, on heat, until you've peeled one to determine how done they are.
Run hot fingers under cold water instead of hot eggs. Run the cold faucet in the kitchen sink. Remove egg from boiling water with a big plastic spoon or whatever you have [Adrienne uses a spaghetti server. — Ed.], then run it under the cold water so you can hold it with your fingers. As it heats back up, run your *fingers* under the water. Keeps your egg from getting slippery and slimy.
Find the thin skin between the egg white and the shell, and use that to slide the shell off the egg. Trickier than it sounds, and you'll have to play at it to get it, but when you do it right the entire shell comes off and you're not there picking at it while the kids are waiting for you. Give egg a quick rinse to get any little shell bits off before serving.
You can tell from the moment you crack your egg whether you got it the consistency you wanted. If you've got more than one person wanting an egg, give this one to the more tolerant. The ones still in the pot will be a little more cooked. You can't cook them less. If you find yourself overcooking the eggs, turn the timer down a bit.