Hard Cookedd Eggs

One of the first things I wanted to learn from Julia Child was how to cook an egg correctly, and, I discovered, it's more complicated than I ever imagined. But the results are lovely!


To Hard-boil and peel eggs

The eggs are not boiled; rather they are brought to the boil, then sit in the hot water until cooked through. That's coddling--for a nonrubbery white and a just-cooked-through yolk.

1. Pricking--get a strong pin and prick the wide end of each egg going in at least 1/4 inch. This punctures a membrane inside the egg and keeps the eggs from cracking as they cook.

2. Place the eggs in a large pan--wide enough so they all fit on the bottom. Cover with cold water at least an inch above the eggs.

3. Set over high heat and bring just to boil; remove from heat, cover pan, and let sit exactly 17 minutes.

4. When the time is up transfer the eggs with a slotted spoon to a dish of ice cubes and water and chill for 2 minutes. While they are chilling bring the cooking water to the boil again.

5. Transfer the eggs (6 at a time only) back to the boiling water, bring to boil again and boil for 10 seconds. Return the eggs to the ice water, cracking them gently in several places.

6. If you have time leave the eggs in the ice bath for 15 to 20 minutes. This chilling prevents the dark line from forming around the yolks.

7. Peel under running water, or in the ice bath starting at the wide end. Return peeled egg to ice bath.

The peeled eggs will keep in the refrigerator submerged in water for 2-3 days. They are great to eat plain, in salads, or egg sandwiches.

They also make lovely deviled eggs--cut the eggs in half, remove the yolks and mix them with some mayonnaise, soft butter, salt and pepper, and sweet pickle relish--then spoon or pipe back into the whites. Instead of the pickle relish you might add minced herbs such as parsley or chives, minced mushrooms, minced, cooked asparagas tips, minced lobster, crab or shrimp--or whatever you like. Sprinkling the tops with paprika makes them more colorful.