Julia Child's Hard Boiled Eggs

Name: Julia Child's Hard Boiled Eggs
Cook time: 40 min
Total time: 40 min
Yield: 6 eggs
Ingredients: 6 eggs; water; ice cube

Submitted by Sandi From CA

"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."

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Ready In:: 40mins
Ingredients:: 3
Yields:: 6 eggs

ingredients

6 eggs
water
ice cube

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 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.

Catherine1 C.
Have not tried this recipe yet but want to note that the best way to make easy-peel eggs is to steam or boil eggs for 12 minutes, then place them in cold ice water for 15 minutes. The hot heat is key. Eggs that start in cold water are hard to peel because the proteins in the egg white set slowly, which gives them time to fuse to the surrounding membrane. When you try to remove the shell, parts of the white cling to the membrane, and the surface of the egg is unattractively pockmarked.

SAHM
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?

Peter H. H.