After boiling up 24 eggs last week and having to eat them with a spoon since they wouldn't peel, I decided to do it right, this time.
They still suck. They won't peel without tons of the white coming off with the shell. I'm frustrated and pissed.
Quote:
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.
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It's true that the yolk is perfect. Unfortunately, deviled eggs look less-than-perfect when the white looks more like the surface of the moon or WC Field's nose.
After all that work, the first dozen peeled for [eggspative deleted]. I put the rest in the fridge, as is, resigned to yet another week of egg salad or eating my eggs with spoon, right out of the shell.
I have vivid memories of my Easter Eggs peeling so easily. Helping my mom and grandma peel eggs to make Deviled Eggs for the holidays... However, they're both dead now and took the secret with them.
If someone has a grandma that they could ask, I'd appreciate it.
Thanks!
Yours truly,
Roland