The Perfect Hard Boiled Egg

                        The Perfect Hard Boiled Egg

Recipe By     : Julia Child, “The Way to Cook”
Serving Size  : 1    Preparation Time :0:40

Categories    : Cheese/Eggs                    
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.