Braden Family Cookbook

Chuck Braden

Recipe Index

Often seen names

Home Page


HARD BOILED EGGS                            Julia Child


1-4 Eggs:
1 to 4  Eggs
 2    quarts water -- * see note
 12 Eggs:
 12 Eggs
 3 1/2  quarts water -- * see note
 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!