- For 1-4 Eggs: 2 quarts water
- For 12 Eggs: 3 1/2 quarts water
- For 24 Eggs: 6 quarts water
- Lay the eggs in the pan and add the amount of cold water specified. Set over high heat and bring just to the boil; remove from heat, cover the pan, and let sit exactly 17 minutes.
- When the time is up, transfer the eggs to the bowl of ice cubes and water. Chill for 2 minutes while bringing the cooking water to the boil again. (This 2 minute chilling shrinks the body of the egg from the shell.)
- Transfer the eggs (6 at a time only) to the boiling water, bring to the boil again, and let boil for 10 seconds – this expands the shell from the egg. Remove eggs, and place back into the ice water. Chilling the eggs promptly after each step prevents that dark line from forming, and if time allows, leave the eggs in the ice water after the last step for 15 to 20 minutes. Chilled eggs are easier to peel, as well.
- Water should cover the eggs by 1 inch, so use a tall pan, and limit cooking to 2 dozen eggs at a time.
- 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. The system described here, developed by the Georgia Egg Board, takes a bit of fussing – but it really does produce an absolutely Perfect Hard Boiled Egg!
Exported from MasterCook
By: Julia Child, The Way to Cook