Julia Child's Hard Boiled Eggs
- Ready In:
- 40mins
- Ingredients:
- 3
- Yields:
-
6 eggs
ingredients
directions
- Lay the eggs in the pan and add cold water to cover eggs by an inch.
- Bring to a boil over high heat. Remove from heat, cover the pot, and let sit exactly 17 minutes.
- 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.).
- 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.
- Keep peeled eggs submerged in water in an uncovered container for up to 2-3 days.
- 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.
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Reviews
-
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?
RECIPE SUBMITTED BY
Sandi From CA
Arcadia, California