Originally posted by boyardee65
O.K here is the definitive recipe for hard boiled eggs. This recipe is credited to Julia Child (R.I.P.)
1 four quart sauce pot
3 Qts. fresh cold water
12 fresh chicken eggs
2 TBS salt
Place eggs in pot gently. Add salt and enough water to cover by 2-3 inches. On medium low heat bring to a soft boil. Turn off heat and let stand for 12-15 minutes. Place one at a time in ice bath to help with peeling. Peel one at a time. There will be no green outer layer and the yolk will be bright yellow orange.
I also use Julia's recipe, however the recipe I use is a bit different. Mine comes from Julia's book, 'The Way to Cook'.
The amount of water depends on the amount of eggs you are cooking.
1 Dozen Eggs= 4qts water
Prick the large end of the egg with an egg pricker or thumb tack, don't be afraid to go into the egg a good 1/4 inch.
Place eggs in large pot, carefully cover with the water.
Bring the eggs just to the boil, remove from heat and cover the pot.
Leave the eggs sit for exactly 17 minutes.
While the eggs sit prepare a large bowl of heavily iced water.
Remove the eggs after exactly 17 minutes, and place them in the ice water for two minutes.
While the eggs sit in the ice bath, bring the pot of water back to the boil. Place the eggs six at a time back into the boiling water for 10 seconds. Then crack then all over and place back into the ice bath. Repeat with the other eggs.
Let them cool completely in the ice bath.
Here's the concept per Julia, pricking the egg allows the gas in the egg to escape, this gas is what causes discolored yolks. The first ice bath shrinks the egg from the shell, the 10 second boil expand the shell a bit making the peeling much easier.
In this recipe she does not salt the water at all. I have to say even though the recipe seems a bit complex, they will be the most beautiful HB'd eggs you'll ever see.
This is the way I've done it ever since I was given my copy of 'The Way to Cook', and I can't imagine ever doing Hard Boiled Eggs any other way.