As you can tell from our numerous salad and breakfast concoctions, we are obsessed with hardboiled eggs. If I could have any superpower, it would be the ability to lay my own (edible chicken) eggs. We love them fresh, we love them slightly undercooked in the middle. Nothing bums our hardboiled egg high and interferes with the morning sprint, however, like the shell that sticks to the membrane, making it nearly impossible to peel. I was reading the new(ish) Canal House cookbook. They say the best solution to this problem is either 1. waiting a week until eggs are not so fresh, which doesn’t work for us because a slightly underdone yolk relies on its freshness, or 2. putting salt in the boiling water before dropping eggs in. They say, bring to a boil and put eggs in for 6 minutes. Yolanda says drop them in for two minutes once water is boiling, then turn off the heat, let sit for 7 minutes, which makes them come out just right–super yellow and a hair underdone, not pale and chalky. We’ll try the salt trick and see if it works. Does anyone have another method they’d like to share?