I'm a big fan of efficiency. My boss calls it "laziness", a virtue that he respects enormously - the ability to get results with the minimum possible investment.
Nowhere is this skill more important than in the kitchen. Despite the addition of our lovely Danske Møbler sideboard, space is still at a premium and we only have two saucepans. And when Susan starts to get hungry, her normally sunny disposition starts to cloud over, and getting calories into her becomes a time-critical exercise. I dread to think what she'd do if she were dining in Hell's Kitchen.
Thus it came about that last night, when I'd put the rice on and realised I hadn't hard-boiled the eggs as I'd intended, I came up with the bright idea of popping the eggs in with the rice. After all, I reasoned, it's all boiling water, isn't it? And rice requires ten minutes of simmering plus five to ten minutes of standing - that's surely enough time to get a nice hard-boiled result, yes?
For the record, it is. The eggs were perfect. There were only two drawbacks.
The first became apparent when the time came to hook the eggs out of the bed of quietly steaming rice. A spoon did that job nicely, but it also hooked a non-trivial amount of rice out with them, which immediately stuck like glue to the shell. I don't know why rice (Basmati, in case it makes a difference) is so adhesive to eggshell, but take it from me, there is an affinity there.
The second struck me when I contemplated the smooth, shiny whiteness of the freshly peeled eggs. Each egg showed a distinct patch of yellow to one side. Deprived of the tossing motion of the more conventional rapid boiling, the yolks had settled to one side. Not a disaster, merely a minor suboptimality.
I offer this finding in the spirit of furthering human understanding. My training as a process engineer tells me that your less brilliant ideas are just as worthy to be recorded as the best of them; that way, you (and others) will know, next time, without having to do the experiment again.