It came to my attention this week (much to my horror), after watching both Julia Child and Ina Garten discuss the importance and method for properly cooked hard boiled eggs, that I have been making hard boiled eggs incorrectly my whole life. (nervous giggle) Oops! And while I am still nearly incapable of peeling a perfect egg, no matter how many different ways I try (if you have a fool proof method please share!!!), I have now learned how to achieve the perfect consistency, and also to prevent that disgusting green ring around the yolk. This is a great (and humbling) reminder for all of us that sometimes we get so caught up in extravagance, in our need to reinvent food, that we can often overlook the importance of mastering the basics. But thanks to Julia and Ina, I have finally been set straight. (I appreciate the intervention, ladies!) I tried both of their methods, and, for me at least, Ina’s method was the simplest and the most successful. She says “Place the eggs in a sauce pan and add enough cold water to cover. Bring the water to a boil and immediately turn off the heat. Let the eggs sit in the pan for 5 minutes. Remove the eggs to a bowl and allow to rest for at least 2 minutes.” (She then suggests that one take the egg, crack it, and roll it with your hand on your counter top to peel it. For me, this did not prove to be successful. But perhaps my eggs were too fresh?! Who knows…). I thought it was important to share with you all this newly found wisdom, in the hope that there are others out there, like me, who might find benefit from this rudimentary refresher course. Enjoy!