Peeling Eggs

She could peel anything. Potatoes, boiled eggs, carrots – you name it.

Come Thanksgiving she was firmly planted at the edge of the table, removing skins and shells. Revealing the interior and not just with the food. She found a way to pare away deceits and fabrications, expectations and heart ache. When a problem was laid before her, be it stubborn vegetables or marital decisions, nothing was ever as difficult as it seemed.

She simplified. Understated. Promised change and hope.

I got one good lesson in before she died. Peeling eggs – it can only be done right if they are boiled properly. An improperly boiled egg would still taste good, but it won't look pretty unless it's done right from the get go.

Step One: Place uncooked eggs in a pan of cold water.

Step Two: Bring the contents to a boil, then immediately remove from heat.

Step Three: Set aside eggs, still in hot water for at least twenty minutes.

Step Four: Submerge eggs in cold water several times, then refrigerate.

Helpful Hint: Older eggs peel easier.