tag:blogger.com,1999:blog-13266616.post5075481061007936096..comments2024-03-12T12:07:05.184-04:00Comments on The Hungover Gourmet: How Do You Make Hard Boiled Eggs?Unknownnoreply@blogger.comBlogger4125tag:blogger.com,1999:blog-13266616.post-79277486348390786502009-11-14T20:01:58.088-05:002009-11-14T20:01:58.088-05:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13266616.post-28648914197031070412008-08-19T13:56:00.000-04:002008-08-19T13:56:00.000-04:00This always works for me. Especially with fresh eg...This always works for me. Especially with fresh eggs since the fresher they are--the more difficult to peel after boiling--older eggs work much better!<BR/><BR/><BR/> * Exported from MasterCook *<BR/> <BR/> The Perfect Hard Boiled Egg<BR/> <BR/> Recipe By : Julia Child, “The Way to Cook”<BR/> Serving Size : 1 Preparation Time :0:40<BR/> Categories : Cheese/Eggs Family Recipes<BR/> <BR/> Amount Measure Ingredient -- Preparation Method<BR/> -------- ------------ --------------------------------<BR/> For 1-4 Eggs:<BR/> 1 to 4 Eggs<BR/> 2 quarts water -- * see note<BR/> For 12 Eggs:<BR/> 12 Eggs<BR/> 3 1/2 quarts water -- * see note<BR/> For 24 Eggs:<BR/> 24 Eggs<BR/> 6 quarts water -- * see note<BR/> Special Equipment_________________________<BR/> High (not wide) Saucepan with cover<BR/> Bowl w/ice cubes & water (large enough to<BR/> completely cover eggs)<BR/> <BR/> *note: water should cover the eggs by 1 inch, so use a tall pan, and limit<BR/> cooking to 2 dozen eggs at a time.<BR/> <BR/> 1. Lay the eggs in the pan and add the amount of cold water specified. Set<BR/> over high heat and bring just to the boil; remove from heat, cover the pan,<BR/> and let sit exactly 17 minutes.<BR/> <BR/> 2. When the time is up, transfer the eggs to the bowl of ice cubes and<BR/> water. Chill for 2 minutes while bringing the cooking water to the boil<BR/> again. (This 2 minute chilling shrinks the body of the egg from the shell.)<BR/> <BR/> 3. Transfer the eggs (6 at a time only) to the boiling water, bring to the<BR/> boil again, and let boil for 10 seconds - this expands the shell from the<BR/> egg. Remove eggs, and place back into the ice water.<BR/> <BR/> <BR/> Chilling the eggs promptly after each step prevents that dark line from<BR/> forming, and if time allows, leave the eggs in the ice water after the last<BR/> step for 15 to 20 minutes. Chilled eggs are easier to peel, as well.<BR/> <BR/> The peeled eggs will keep perfectly in the refrigerator, submerged in water<BR/> in an uncovered container, for 2 to 3 days.<BR/> <BR/> - - - - - - - - - - - - - - - - - - <BR/> <BR/> NOTES : The perfect hard boiled egg has a tender white, and a yolk properly<BR/> set. There is not the faintest darkening of yolk where the white encircles<BR/> it (a chemical reaction caused by too much heat in the cooking process).<BR/> Eggs cooked this way can also be peeled neatly.<BR/> <BR/> The system described here, developed by the Georgia Egg Board, takes a bit<BR/> of fussing - but it really does produce an absolutely Perfect Hard Boiled Egg!<BR/> <BR/>Plain Text Version of This Recipe for Printing or Saving<BR/> <BR/> <BR/>Copyright ©1995-2000 SOAR. ©2001-2008 RecipeSource. All Rights Reserved.<BR/>All trademarks are the property of their respective owners.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13266616.post-49729946064291040532008-08-15T14:29:00.000-04:002008-08-15T14:29:00.000-04:00The best way is to put the eggs in cold water to c...The best way is to put the eggs in cold water to cover. Bring to a boil and immediately turn off the heat. As the water cools, the eggs cook gently, leaving no sulfurous ring. I usually take them out after about 15 minutes or so.theminxhttps://www.blogger.com/profile/15546089936845346029noreply@blogger.comtag:blogger.com,1999:blog-13266616.post-80832156893080845432008-08-15T13:14:00.000-04:002008-08-15T13:14:00.000-04:00I bought a $5 timer that goes in the pot with the ...I bought a $5 timer that goes in the pot with the eggs and gradually changes color to tell you when they're done. It's a miracle-worker. Always perfectly cooked and no green ring around the yolk. I also start from cold water, but I remove them from the boiling water as soon as the timer turns and rinse in cold water.Summerhttps://www.blogger.com/profile/12035161050945740202noreply@blogger.com