Ingredients
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6
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Directions
Julia Child’s Hard Boiled Eggs, Fussy, but apparently works great! Guidelines for the amount of water needed to cover eggs by 1-inch: 1-4 eggs; 1 quart water 12 eggs; 3 1/2 quarts water 24 eggs; 6 quarts water You will need a high, not wide, saucepan with cover and a bowl of ice cubes with water that will completely cover the eggs , I’ve used Julia Child’s recipe for perfect hard boiled eggs twice, both times I followed the recipe religiously and both times the shells wouldn’t come off My mother used to put vinegar in the boiling water maybe I’ll do that but I fault JC’s recipe for not saying what kind of boil she wants a rolling full boil or just as it begins to boil?, I’ve had this recipe for years and it is my go to for deviled eggs There is nothing fussy about this recipe, it is quick, easy and oh so yummy
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Steps
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1
Done
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Lay the Eggs in the Pan and Add Cold Water to Cover Eggs by an Inch. |
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2
Done
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Bring to a Boil Over High Heat. Remove from Heat, Cover the Pot, and Let Sit Exactly 17 Minutes. |
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3
Done
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After Resting Time, ~reserve the Cooking Water~ and Put the Eggs Into a Bowl of Ice Cubes and Water. Chill For 2 Minutes as You Bring the Cooking Water to the Boil Again. (this 2 Minute Chilling Shrinks the Body of the Egg from the Shell.). |
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4
Done
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Transfer the Eggs to the Boiling Water, Bring to the Boil Again, and Let Boil For 10 Seconds. (this Expands the Shell from the Egg). Remove the Eggs and Place Back Into the Ice Water. Chilling the Eggs Promptly After Each Step Prevents That Dark Line from Forming. Leave the Eggs in the Ice Water After the Last Step For 15 to 20 Minutes to Facilitate Shell-Peeling. |
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5
Done
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Keep Peeled Eggs Submerged in Water in an Uncovered Container For Up to 2-3 Days. |
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6
Done
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Says Julia: the Perfect Hard-Boiled Egg Has a Tender White, and a Yolk Properly Set. There Is not the Faintest Darkening of Yolk Where the White Encircles It (a Chemical Reaction Caused by Too Much Heat in the Cooking Process). Eggs Cooked This Way Can Also Be Peeled Neatly. |
