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My understanding is that less-fresh eggs peel better.

I'm so glad I'm not the only one. I have two roommates: one has an erratic schedule and the other works from home half the time. Whenever I have dinner by myself, it's always a big 'ol steak and minimal sides.

Yeah, the boiled grocery store egg looks better to me, too. They're totally different sized eggs, though. If they were prepared identically, the bigger egg (the public market one) would cool more slowly, and develop that green outside layer which you can see in the photo. That's part of why it looks ghastly.

That said, I've recently been buying eggs from a local farm, and the difference in taste is remarkable.

Um...why would kimchi turn "dangerous when exposed to cosmic rays or other forms of radiation" more than any other food?

90% crisped, so that the other 10% is delightful unctuousness.

Our farmer's market finally opens, although don't think it is brussel sprout time yet. I really enjoyed BS's for the first time when I cooked them immediately after slicing them off of that big, cumbersome root and they were actually sugary and sweet. I will try this recipe immediately if I find any this weekend.

The pasta recipes all need cooking water

My method is similar to srhcb's above. I let my eggs sit covered in the hot water for 17 minutes (sometimes to 18, if the eggs are a bit larger/rounder). After cooking, I immediately transfer the eggs to a large bowl of cold water for easier peeling.

My coworker swears by that Julia Child's method as well. I may have to try that some time.

hey slashchef - i just saw ramps recently somewhere in seattle....can't remember if it was at the ballard farmer's market, pike place, or ballard market. too many markets in the last two weeks!

Here's how I make ramp pasta:

Spaghetti with Anchovies and Ramps

1 bunch ramps, 5-6 ounces, well rinsed, trimmed,
outer skins slipped off the bulbs
1 1/2 tablespoons kosher salt
1/4 cup olive oil, plus 2 tablespoons
2 tablespoons butter
1 1/2 cups fresh breadcrumbs
2 large shallots, peeled and chopped
Freshly ground black pepper
2.8-ounce bottle of anchovies, drained, rinsed, and chopped
1/4 cup dry white vermouth
1 teaspoon finely grated fresh lemon zest
1 pound spaghetti

In a large pot, bring 4 quarts of water to a boil, adding the salt along the way. Blanch the ramps in the boiling water for 2 to 3 seconds, and transfer them to a cutting board with tongs. Coarsely chop the ramps.

Make the breadcrumbs: Melt the butter in 2 tablespoons of the olive oil in a large, fairly deep saucepan over medium heat. Add the breadcrumbs and shake the pan and stir until the crumbs are nice and toasty, 4-5 minutes. Transfer crumbs to a bowl large enough to keep the crumbs from steaming. Wipe out the saucepan.

In the same saucepan, heat the remaining 1/4 cup of the olive oil over medium heat. When the oil slides easily across the skillet, add the shallots and a good grinding of black pepper. After a few minutes, before the shallots take on any color, add the chopped anchovies. Stir the mixture until the anchovies have more or less dissolved. Add the vermouth and cook for 2 minutes, then stir in the ramps and lemon zest and remove the mixture from heat.

Add the spaghetti to the boiling water and cook for 5 minutes, then ladle out 1/2 cup of the pasta water and add it to the ramp mixture. Tilting the saucepan, puree the mixture with an immersion blender until smooth.

Continue to cook the spaghetti until al dente. Drain the pasta, return it to the pot, and toss with the ramp purée over moderate heat 1 to 2 minutes. Serve promptly, passing the bowl of crumbs for sprinkling. (Some people don’t like crumbs on their pasta.)

Yield: 4 servings