Rage-free eggs

Have you ever peeled hard boiled eggs and hurled something heavy through a window because large chunks of white came away, leaving you with something that looked like a meterorite-pocked asteroid? Sure, we all have.

It’s a dirty little secret, but hard boiled eggs have kept the window replacement industry employed for years.

I’m about to let you in on a secret Big Glass would as soon you not hear. It’s how to peel your hard boiled eggs with the blood pressure elevating rage that accompanies it.

Start by boiling your water. This will give you more control over the temperature than putting the eggs in cold water and turning on the heat.

When the water is boiling, add some baking soda. They say this alkalizes the water and makes the shells more brittle. Sure, why not. Baking soda is pretty cheap and Big Sodium Bicarbonate needs some help. Big Glass always picking on them.

Put your eggs in the boiling water and wait for desired doneness. These were nine minutes. I like the jamminess of 8.5 minutes, but these are pretty soft. Anything more than 11 minutes, and the yolks turn to gray dust when you bite into them.

When cooked, drop them into a bowl of very cold water to stop the cooking process. Some people swear it also helps separate the membrane from the egg. Sure, why not?

And peel, comforted by the thoughts of striking a mortal blow against Big Glass.