Easy-to-Peel Eggs

Honestly, this is fool-proof; it doesn’t matter if the eggs are white or brown, cold or room temperature. Simply use a lidded saucepan, place eggs in a single layer, and add enough water to cover them by about a third. I use a steamer rack so I can just lift the eggs in and out. Cover the pan, and bring the water to a vigorous boil. I’ve found that for six eggs in a 2-quart pot,  for 5 minutes will give you firm whites and a warm runny yolk, 8 mins. a soft, firm yolk. I usually put the pot  with the eggs and water on the stove, turn the heat on high, and set the timer for 10 minutes; perfect results, every time.

Classic Southern Giblet Gravy

You must use a quart of the clearest, richest broth thickened while hot with a thin paste of corn starch and water. To this add the yolks of at least two eggs which have been creamed with a pat of butter. Then add four more chopped hard boiled eggs (yolks and whites), the cooked and chopped livers and gizzards of the turkey as well as the hen you used for your stock (about two cups), but not the meat from the necks, which are superfluous and troublesome. I often add a half cup of chopped, sauteed celery for texture. Salt to taste and season with white pepper. Parsley is pretty, and a smidgen of thyme is a nice accent.