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Shakespeare Week April 23-27 and How to Boil an Egg


It's coming up, 5 lectures from really smart people on the one and only Mr. William "Bard" Shakespeare.

Hamlet, Hamlet (redux) Taming of the Shew, The Winter's Tale and a super presentation on the Library's Shakespearean collections by our own Robert Armitage.

In the meantime, here's some advice from the Mother Land to help you with your breakfast.

King Henry V, by Shakespeare, Digital ID th-26526, New York Public LibraryThere’ll Always be an England
From the London Daily Telegraph

Surely of more importance than the correct way to eat a boiled egg is the timing of the cooking in the first place.  My own foolproof method involved placing the egg in a pan of cold water, bringing it to the boil and timing the cooking with a leisurely recitation of Henry V’s speech at the siege of Harfleur.  If, upon reaching the line “Cry ‘God for Harry, England and Saint George!” the egg is then plunged into cold water, the white will have set while the yolk remains delightfully runny.

The New Yorker, September 13, 2010


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