PDA

View Full Version : Too Much Work For an Egg



ogarchamplin
03-27-2004, 06:06 AM
Exported from MasterCook *

The Perfect Hard Boiled Egg

Recipe By : Julia Child, "The Way to Cook"
Serving Size : 1 Preparation Time :0:40
Categories : Cheese/Eggs Family Recipes

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.

The peeled eggs will keep perfectly in the refrigerator, submerged in water
in an uncovered container, for 2 to 3 days.

- - - - - - - - - - - - - - - - - -

NOTES : 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.

The system described here, developed by the Georgia Egg Board, takes a bit
of fussing - but it really does produce an absolutely Perfect Hard Boiled Egg!

Plain Text Version of This Recipe For Printing or Saving


Copyright 1995-2000 SOAR. 2001-2003 RecipeSource. All Rights Reserved.
All trademarks are the property of their respective owners.

ryuage
03-27-2004, 07:06 AM
lol... i usually boil water and throw some eggs in for a bit and walaaa!

EdgarMex
03-27-2004, 02:42 PM
lol... i usually boil water and throw some eggs in for a bit and walaaa!

:withstupi

Yeah, who cares if it's perfect or not :p

Ozzy Osbourne
03-27-2004, 03:16 PM
-put eggs in cold water and bring to a boil
-remove pot from heat and cover and let stand exactly 20 minutes
-that's it.

Budiak
03-27-2004, 05:09 PM
If you add some white vinegar to the water it will make it easier to peel the eggs.

ryuage
03-27-2004, 05:35 PM
note to self.

ogarchamplin
03-27-2004, 08:51 PM
i will just buy pickled eggs

WaterWalker
03-29-2004, 06:09 AM
i will just buy pickled eggs

LOL ;)

Y2A
03-29-2004, 07:28 AM
Microwave your eggs, its easy :D

APE.
03-29-2004, 09:46 AM
i will just buy pickled eggs

I had brought this up a while back;supposedly pickled eggs lose their nutrients and protein and fat when pickled.According to a recipe I seen in a book an the ones on store shelves list 0 in the protein/fats cal. count. Just as pickles are supposedly void of everything also.(except sodium)...I had wanted to try to pickle some too; just to have a change onc ein awhile;but I don't thik they are worth it if it loses all protein.fat. Any one know why they lose their nutrients?Does the vinegar just totally destroy it's nutrition value?


Also sorta off topic but Eggs have always been cheap that I remeber; like 79 to 89 cents a dozen for grade A large..but in the last cpl months The price has gone up to Like $1.89 to $2.09 a dozen (@ typical grocerie stores like Winn-Dixies; Albertsons, Piggly Wiggly's) is this just in this area or is it everywhere?.

Think I'll raid the hen house next door,

ogarchamplin
03-29-2004, 11:05 AM
Also sorta off topic but Eggs have always been cheap that I remeber; like 79 to 89 cents a dozen for grade A large..but in the last cpl months The price has gone up to Like $1.89 to $2.09 a dozen (@ typical grocerie stores like Winn-Dixies; Albertsons, Piggly Wiggly's) is this just in this area or is it everywhere?.

Think I'll raid the hen house next door,

Anything that the Atkins Diet or South Beach diet approves of eating has gone up in price. Ground Beef, Eggs, Etc...hey is their a difference between brwon and white eggs?

Scott S
03-29-2004, 11:29 AM
No. And eggs are still ridiculously cheap for what you get.

Ebu
03-29-2004, 04:05 PM
Ive just been microwaving egg white lately. Is that enough to kill like selmonely or whatever?

ogarchamplin
03-30-2004, 10:40 AM
Also sorta off topic but Eggs have always been cheap that I remeber; like 79 to 89 cents a dozen for grade A large..but in the last cpl months The price has gone up to Like $1.89 to $2.09 a dozen (@ typical grocerie stores like Winn-Dixies; Albertsons, Piggly Wiggly's) is this just in this area or is it everywhere?.

Think I'll raid the hen house next door,

Also Easter is right around the corner