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FoodConsume
StackableConsumable
A hard-boiled egg still warm in its shell, peel starting to lift at one end where the cook tapped it against the pan. Yolk a firm pale yellow, white smooth enough to carry the salt cleanly.
Entry
Left too long, it spoils into Rotten Meat.
Mechanics
Crafting, equipment, and effects declared on this entry.
Chronicle
Boiled at every inn kitchen and field cook-post from here to the border, because nothing else on the menu keeps longer or travels better. A good cook can tell readiness by the sound the water makes when the egg settles against the bottom of the pan, which is the sort of knowledge that does not transfer well to apprentices in a hurry. Two in a pocket is a decent meal, three is generous, and four is the start of a story about somebody oversleeping breakfast.