Tuesday, August 5, 2008

Perfectly Boiled Eggs

Our recipe came from Julia Child. She credits the Georgia Egg Commission for its development.
You will need a
  • taller rather than wider saucepan or stockpot with a well-fitting lid
  • an egg pricker or a pin
  • and a large bowl of ice water
Take a quantity of eggs, which Julia recommends not exceed 24 with home equipment, and do the following:
  • Prick the large ends to at least 1/4 inch, popping an air bubble that may cause the eggs to crack while cooking.
  • Place them in a single layer in the pot, and cover with cold water by one inch.
  • Using high heat, bring just to a boil, and remove from heat and let rest, covered, for 17 minutes.
  • Place them in a bowl of ice water for 2 minutes, during which reheat the cooking water to boiling.
  • Up to 6 at a time, reboil them for 10 seconds, and then return to the bowl of ice water, cracking them gently in several places.
The result is an egg with a gentle white and cooked yolk, without discoloration at the boundary of the white and yolk, and thanks to the last two steps, with a shell that peels easily — in short, a perfectly boiled egg.

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