, I am happily remembering the typical Turkish breakfast my husband and I enjoyed when we explored in Turkey. Here you’ll find a number of fanciful formations including conical towers nicknamed fair chimneys. Ancient floods and wind partially eroded Cappadocia’s volcanic-based plateau and created a dreamlike landscape. Some inns rent centuries-old rooms (with modern amenities) carved out from the sand. We had a wonderful time staying in such a room in an inn hosted by a hospitable owner who served a typical Turkish breakfast every day. It’s deliciously satisfying: The breakfast’s traditional morning medley usually includes boiled eggs, cheese, olives, breads, coffee, and more (like preserves and fruits). When my husband was researching one of his food books, he gave me a tip on how to boil eggs so they don’t crack. I’m happy to share these pointers from his book, “Kitchen Science,” with you in this Meatless Monday blog. How to boil eggs to avoid cracks:
Bring a pot of water to boil. Make sure the pot is big enough for the number of eggs you’ll boil to prevent overcrowding.Remove your eggs from the refrigerator just before cooking; pierce each egg’s larger end with an ordinary pushpin. Its metal pinpoint is short enough not to rupture the membrane that separates the trapped air from the albumen (egg white), but thick enough to make a convenient hole for the air to escape through as it expands while being heated in the simmering water.Gently ease the cold eggs into the pot of boiling water.Adjust heat and simmer for 5 to 7 minutes for soft-cooked eggs and 12 to 15 minutes for hard-cooked eggs, depending on preference. If you plan to slice the eggs for garnish, always use the 15-minute timing.When you remove the eggs from the boiling water, bring a halt to further cooking by quickly cooling the eggs in cold water.
