Step 1: 1) Egg salad:
Rough chop/slice it with a knife. In a medium sized bowl, chop the eggs into a very fine dice. Fold in the season salt. Serve immediately or chill in the fridge until cold. Tastes great both ways. Spread egg salad on rye toast slices. It's your choice as to how thick you want to layer on the egg salad. Meaning, ahem, lettuce or tomato can sit this one out.
Step 2: 2) For a tomato sauce:
In a sauce pot, melt butter over medium heat. Add diced onions, and cook over medium heat until onion is soft but NOT brown. Lower heat if necessary to just soften them.Stirre the onions often, and they were soft in about 5 minutes. Add the tomatoes and bring to a boil. Add baking soda, thyme and pepper. Puree the soup with an immersion blender, or ladle into a food processor or traditional blender. Add the orange juice. Stir in the heavy cream just before serving.
Step 3: 3) For Boiled Eggs:
Place eggs in large pot and cover with COLD water. Water should be about 1 ½ inches above the eggs. Add salt if desired. Bring to a gentle boil, cover with lid, and remove from burner. Let sit for 12 minutes. Drain immediately, and cover with ice water for at least 10 minutes. Crack shells and peel. If your shells are really stubborn, peel them in a bowl of cool water. Watch your times closely so your yolks will stay a lovely yellow shade!