The best kitchen tips are passed along from friends, or parents, or—if you work in an office with an always-bustling test kitchen—from colleagues.
And such is the case with eggs. We all learned to cook them from someone, somewhere; they’re personal, universally-loved. But make no mistakes—they can be finicky, and, when hard-boiled, a real trip to peel.
Recently, one of our developers, Blake, saved us all in the kitchen with his trick for neatly peeling boiled eggs, gleaned from the kitchen of Blue Hill where he was but a young stage. We felt wiser. Enlightened. Our deviled eggs were already getting better.