1 Tbsp. salt
4 cups water, more if needed
2 cups ice
1 cup cold water
Place eggs and salt in a pot and cover with cold water by 1 inch (you may need more than 4 cups of water). Bring to a rolling boil. Once boiling, remove from heat, cover, and allow eggs to sit in the warm bath. For firm, dry yolks sit for 10 minutes. For firm, moist yolks sit for 4–6 minutes. Combine ice and cold water in a mixing bowl. When the time is up, transfer eggs from warm bath into the ice water. Cool up to 10 minutes before peeling and serving.
Recently Joy acted on a persistent daydream by converting part of her backyard into a garden for berries and a second garden to build up the soil for vegetables. When she isn’t tending these new gardens, she dabbles in food styling and design for Edible Ohio Valley and volunteers on a local farm.