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Julia's HB Eggs Shenanagins

post #1 of 2
Thread Starter 

Apparently Julia Child, the Queen of Cuisine, likes to boil, then cool, then boil, then cool her hard boiled eggs.

Does anyone else go through this proceedure when hard boiling eggs. My guess is that even the most finicky professional chefs would not bother with this.

Below is a copy of her recipe.

Only Fussy When It Matters



* Exported from MasterCook *

The Perfect Hard Boiled Egg

Recipe By : Julia Child, "The Way to Cook"
Serving Size : 1 Preparation Time :0:40
Categories : Cheese/Eggs Family Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For 1-4 Eggs:
1 to 4 Eggs
2 quarts water -- * see note
For 12 Eggs:
12 Eggs
3 1/2 quarts water -- * see note
For 24 Eggs:
24 Eggs
6 quarts water -- * see note
Special Equipment_________________________
High (not wide) Saucepan with cover
Bowl w/ice cubes & water (large enough to
completely cover eggs)

*note: water should cover the eggs by 1 inch, so use a tall pan, and limit
cooking to 2 dozen eggs at a time.

1. 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.

2. 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.)

3. 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.

The peeled eggs will keep perfectly in the refrigerator, submerged in water
in an uncovered container, for 2 to 3 days.

- - - - - - - - - - - - - - - - - -

NOTES : 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!
post #2 of 2
I've had perfect results up to the first boil and chill stage. I've never needed to go the extra step. Of course I only do a few eggs at a time at home. Maybe the additional boil step is for large quantities.
Don't for get too, Julia Child is not and never professed to be a professional chef. Her audience and main focus has always been the home cook.

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