In order to defeat the enemy?

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Or cook?  Visuals.  You have to see... the enemy, the kitchen sink, the stove.  To those ends work was required.  The drill an nylon bristles did quite well.  Still took serious effort, but not as much... if you can handle the weight more than the scrubbing, for me an easy trade.  *zoom!*

The eggs were soaking while I cleaned.  Then they were cleaned.  Almost three dozen.  They may or may not actually work.  They passed the float test, but that isn't absolute. Taste, but look and smell while peeling will tell first.  They get a ten minute run... I mean, I bring water to a boil.  I lower a basket of eggs down into the boiling water, which knocks the boil off.  Then I let it get back to a boil, set the timer for ten minutes, then pull the basket and put it into cool water for three minutes.  Eight minutes is fine, for quick eating, within the week.  I just wanted to try a tadge longer for pickling.  Who knows though, I may go back to eight minutes.

Just about to peel.  Two quarts and a half gallon jug are ready with the fixings.  That should hold four dozen.  Yes, more eggs will be cooked tonight.  I am finally catching up.  Yeah.  It is an easy enough job, now that the sink and stove top are clear and clean.  I just hope the eggs are good.  If this first batch is good, the rest will be.

A shower and shave in a bit.  No need for extra heat, working in the kitchen, and with boiling water, that handles any want that way.  Well, I best get to it.  After this, while setting the next batch, I'll check the socks.  Bleh.  I just realized, the pickled eggs won't be ready until, say, the 22nd... if I push it.  But they were good at that point last time.  I went through two dozen in two weeks or less.  They last better in the fridge, if you use plastic wrap.  Well, my fridge is dated and... I need plastic wrap.

Eggs.  Peeling.  Later.
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The eggs were perfect, both in doneness and goodness.  I sampled several, plus used all other senses on the remaining eggs.  All are put up, two dozen.  Another batch is about ready to go.  Since I use filtered water, reverse osmosis water, for cooking, I don't dump and get fresh... at least since the first batch was good.  These should fit in a half gallon jug.

Then I have the freshest eggs and duck eggs.  I want to do a dozen of each, pickled together as possible, to compare.  Duck eggs do taste... a bit swampy?  Sometimes.  Other times, if I didn't know, I wouldn't know.  Visually, though, duck eggs have a massive yoke, which is why the French adore them for baking.  If you like yolks, duck eggs might be for you.  I just wish I could still eat toast.  Hmm, may have to get back to keto bread.  Cup bread or other.  As long as it can sop yolk, and doesn't taste like cardboard.

The next batch is about to go in.  Wee!  Later.

*If you can't have a little fun, figure it out or go away.  Or I shall taunt you a second tima.*