Grabbed lunch with Mindy the other day at the tiny Mexi joint on the SE of 27th and O – back where that small used car lot used to be?  Really tasty, food priced cheap – especially for the servings sizes! – huge bottled sodas a little spendy, though.  Chips before meal were good, and served with a basic salsa, a salsa verde and some refrieds – first time I’ve seen that at a restaurant.

The trick, as it turns out, is to NOT boil your hard-boiled eggs.  Rather, getting the water to a boil, then allowing them to sit in it, covered but off the heat, gets you well cooked and yet not rubbery eggs.  The other thing I’ve never been able to avoid was the greenish-grayish ring around the yolk.  Guess it was due to over-cooking and hard-boiling.  Once cooked and peeled, you can eat them plain, slice them atop a salad, devil the heck out of them or even pickle them, which I intend to do.

• Put eggs in pan and cover with cold water – plus an inch.  Bring just to a boil over med-high.

• When water begins to boil, remove from heat and cover pan.  Set timer for 13-18 minutes – more time the larger the eggs are – and let them sit undisturbed.