and service in a restaurant affect the flavor of the food in your mind? Do you really think that your mom’s apple pie is better than anyone else’s? Chances are, the reason you like it so much is because it’s your mom making it The combination of physical appearance, weather, company, atmosphere, and even your mood can affect the flavor of food I like to think of it this way: I’m going to continue eating the freshest eggs I can find produced by the most humanely raised chickens because I care a bit about the chickens’ well-being The fact that my mind tricks me into thinking these eggs actually taste better is just icing on the cake You mean I get to the right thing and my eggs will taste better? Yes, please! One more advantage: eggs bought directly from the farmer at a farmers’ market are generally much fresher (I’ve managed to buy eggs that had been laid the day they were sold), making them better to cook with and much easier to poach or fry BOILED EGGS Boiled eggs are about the simplest recipe in any cook’s repertoire, right? Eggs boiled for 30-second intervals from 0 to 12 minutes But how often you get truly perfect boiled eggs? Hardboiled eggs should have fully set, but not rubbery, whites surrounding yolks that are cooked through but still bright yellow and creamy, with no hint of chalkiness or crumbling, and certainly none of that dreaded sulfurous green tinge at the yolk-white interface that overcooked eggs acquire Soft- ... surrounding yolks that are cooked through but still bright yellow and creamy, with no hint of chalkiness or crumbling, and certainly none of that dreaded sulfurous green tinge at the yolk-white interface that overcooked eggs acquire...BOILED EGGS Boiled eggs are about the simplest recipe in any cook’s repertoire, right? Eggs boiled for 30-second intervals from 0 to 12 minutes