HB Eggs
request from: "james silverton" <jim.silver...@erols.com> 
> when preparing hard-boiled eggs there seem to be two incompatible 
factors 
> (g). the two standard methods that i know produce different 
unsatisfactory 
> results. if i cook the eggs at low temperature by bringing to a boil and 
> allowing to cool for 20 minutes, the yolks do not usually turn green but 
the 
> eggs are hard to peel. if i boil the eggs for 17 minutes and then cool 
> quickly, the eggs peel easily but the yolks turn green. has anyone a 
fail-safe recipe? 
 
 
>from the georgia egg board, via julia child--i find this works well. 
 
 
cold eggs, cold water in the pan (see chart for amounts). bring to boil, 
cover, remove from heat, and let sit 17 minutes. transfer eggs to a bowl 
of ice water (with ice cubes) and bring the pan of water quickly back to 
the boil. after 2 minutes or when water is boiling again (whichever is 
longer), put the eggs back into the boiling water, one at a time, for 10 
seconds. immediately remove the egg and crack in several places, and 
return to ice water; let sit in ice water (add ice if necessary) for 
another 15 minutes. to peel: crack all over and peel under a thin stream 
of running water. 
 
the hot-cold-hot causes the egg to shrink from the shell and the shell to 
expand, making it easier to peel. the last chill is to stop cooking which 
stops the green line around the yolk. (and chilled eggs are easier to 
peel.) 
 
a tall narrow pan is better than a shallow pan--eggs should be covered 
with water by at least an inch. 
 
  eggs water
1 - 4   2 quarts
12-3-1/2 quart 
24   6 quarts
 
 
-- 
(ID: 13332) Mirror: rec.food.recipes: Sat, Apr 12, 2003


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