We were sat having lunch in the allotment and surveying our hard work whilst discussing how difficult it is to peel hard boiled eggs these days, when Jo said she thought I was weird. Whilst in total agreement with this observation (and I wouldn’t have it another way) I asked her what prompted this outburst, to which she responded it was because I like the whites of hard boiled eggs as opposed to the yolk. Now I am sorry but I find that the rich creamy yolks of a soft boiled egg, or the golden sunshine of a fried egg is the making of such a simple food and the yolk of of the hardboiled egg is dry, ‘clarty’ and sticks to the top of your mouth. The white, meanwhile, of any other egg is just there for oral decoration, whilst the white of a soft boiled egg is a cool and smooth delight.