Why is it that when I go to make deviled eggs for a party or special occasion when people are going to come over and eat them, I have to boil about 50% more eggs than I need because the process of peeling the shells off them often destroys the perfectly white and smooth surfaces and makes them unfit for presentation purposes?
And now when I go and boil up a batch just because I have all these extra eggs and have been craving deviled eggs, I can peel each and every one of them and they separate from their shells like slippery-skinned strippers shedding silky kimonos?
Perhaps there is something to this notion I love so much of non-attachment to outcomes?
Perhaps. :-)
Originally posted on patty.vox.com
