Yolk perfectly centered, no green tinge!
Photo by Pontus Edenberg | SXC.

Think about it: The eggs are not actually boiled.

Although the cooking water must come to a full boil, the pan is immediately removed from the heat so that the eggs cook gently in the hot—not boiling–water. If they were to boil throughout the cooking process, you’d get rubbery eggs!

Check out these egg-cooking tips, and you’ll never again have rubbery, green-tinged eggs with hard-to-peel shells.

• Learn your egg types in our Egg Glossary.

• Visit our Eggs Section for more egg information and recipes.

Morton’s The Steakhouse, Gene & Georgetti, Lawry’s The Prime Rib and other fine meateries serve Allen Brothers products. Emeril Lagasse, Art Smith, Charlie Trotter and other chefs of renown buy it for their restaurants (and no doubt, for their home cooking).

And now you can enjoy it without ever leaving your home.

We chose Allen Brothers Steaks as our Top Pick Of The Week because Father’s Day is in a mere 19 days. And most dads don’t want another tie, wallet or cologne. They want prime meat. (For kosher, halal, vegetarian and vegan folks, we have six pages of Father’s Day gift recommendations.)

Allen Brothers has been “meat-ing” the beef dreams of men (and of course, other prime meat and seafood dreams, and in women’s dreams, too) since 1893. Maybe it’s time to send some to your favorite dad (or client or other important person in your life).

From top left: USDA Prime strip steak,
Porterhouse (t-bone), lamb chop, pork chop,
Wagyu strip steak and filet mignon. Photo
courtesy Allen Brothers Steak.

If the meat lover in your life likes to grill, grilling doesn’t get better than this.

• Read the full review.

• Learn your cuts in our Beef Glossary, Lamb Glossary and Pork Glossary.

June is National Fruits & Vegetables Month.

The USDA used to suggest five portions a day. The latest dietary guidelines call for five to thirteen servings of fruits and vegetables a day (2½ to 6½ cups, not including potatoes, which are considered a starch rather than a vegetable).

The amount depends on one’s caloric intake. For a 2,000-calories-a-day diet, this translates into nine servings, or 4½ cups per day. Think of it as 2 cups of fruit and 2½ cups of vegetables.

It’s a great month to up your intake. June is busting out all over with apricots, berries (blackberries and blueberries become plentiful while raspberries and strawberries become less expensive), cherries, melons (including watermelon), peaches and plums.

For veggies, try beets, dandelion greens, okra, peas, sorrel and summer squash.

Make an adventure of discovering new fruits and vegetables—like pluots and apriums.

A cross of plums and apricots, pluots were first bred in the late 20th century and are grown in Washington and California. They have more plum parentage (70%), so they have smooth skin like plums. One variety is called the Dinosaur Egg because of its dappled skin. The brother of the pluot is the aprium, a plum and apricot hybrid with mostly apricot parentage. Like apricots, apriums have a slightly fuzzy skin.

Fruits and vegetables are full of antioxidants. The latest research suggests that the biggest payoff from eating fruits and vegetables is heart health. Learn more from the Harvard School Of Public Health.

Here’s more on fruit and vegetable guidelines from the Centers For Disease Control.

Check out our favorite fruits, vegetables and recipes.