Quote Originally Posted by TheGrey View Post
LOL!!!!!

Not so easy, is it?

I grew up in a house where there were very distinct lines of where the "woman's work" lay, i.e., where the kitchen linoleum began was where "woman's country" began. Nothing highlighted that to me as much as when my Mom went back to work swing shift, and Dad (who was laid off from the railroad that late summer) had to ask my nine-year-old self where Mom kept the soup kettle...but that's okay. Some men need to be looked after- as long as they're not dicks about it, and don't look down their noses at women AND the woman in question is of the same mindset, it's cool. My kitchen is MY kingdom, and I know many other wives that are the same way.

But I'll give you this: eggs are tricky. Your best bet is to buy five dozen from Sam's club for @ $6. You can guarantee they're at least 2 weeks old by the time they make it to the store. Pull out cupcake or muffin tins (ask your wife where she keeps them), and preheat your oven to 325 degrees. While it's heating up, put an egg into each cup of the tins (hopefully she has more than one 6-cup tin). Once the oven beeps to let you know it's preheated, put the eggs in the oven and set the timer for 25 minutes.

Fill a large bowl 2/3 full of cold water.

Once the eggs are done, pull them out of the oven and put them into the bowl of cold water. They'll easily peel, the whites will be firm and the yolks will be ready to mix without any green along the edges. BOOM! No waiting for boiling water. No difference in taste.
Nice try. That sounds like a neat system, but since that's not how the Indians made deviled eggs, it doesn't count.