Best 3 Almost Julias Hard Boiled Eggs Recipes
Julia Child’s hard-boiled eggs were so beloved that her method was dubbed the “gold standard” of hard-boiled egg preparation. Child’s method was rather complicated, involving two saucepans and an ice bath, and took upwards of 15 minutes to make. If you’re looking for a quicker, easier way to get that perfect hard-boiled egg, there are plenty of options available that still produce great results. Whether you prefer the classic stovetop method, the speedy microwave approach, or the hands-off air fryer technique, this article will guide you through the different methods, step by step, so you can find the best recipe to cook “almost Julia’s” hard-boiled eggs.
Check out the recipes below so you can choose the best recipe for yourself!
JULIA CHILD'S HARD BOILED EGGS
Fussy, but apparently works great! Guidelines for the amount of water needed to cover eggs by 1-inch: • 1-4 eggs; 1 quart water • 12 eggs; 3 1/2 quarts water • 24 eggs; 6 quarts water You will need a high, not wide, saucepan with cover and a bowl of ice cubes with water that will completely cover the eggs.
Provided by Sandi From CA
Categories Very Low Carbs
Time 40m
Yield 6 eggs
Number Of Ingredients 3
Steps:
- Lay the eggs in the pan and add cold water to cover eggs by an inch.
- Bring to a boil over high heat. Remove from heat, cover the pot, and let sit exactly 17 minutes.
- After resting time, ~RESERVE THE COOKING WATER~ and put the eggs into a bowl of ice cubes and water. Chill for 2 minutes as you bring the cooking water to the boil again. (This 2 minute chilling shrinks the body of the egg from the shell.).
- Transfer the eggs to the boiling water, bring to the boil again, and let boil for 10 seconds. (This expands the shell from the egg). Remove the eggs and place back into the ice water. Chilling the eggs promptly after each step prevents that dark line from forming. Leave the eggs in the ice water after the last step for 15 to 20 minutes to facilitate shell-peeling.
- Keep peeled eggs submerged in water in an uncovered container for up to 2-3 days.
- Says Julia: 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.
Nutrition Facts : Calories 71.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 71, Carbohydrate 0.4, Sugar 0.2, Protein 6.3
HARD BOILED EGGS
Steps:
- Add eggs straight from fridge, in a single layer, to a saucepan. Add enough cold water to cover them by 1 inch at least. Slowly bring water to just under a boil. Once water is at just under a boil, begin to time them. Count 8 minutes for a hard boiled eggs where yolks are firm but center is still tender or 10 minutes for a fully firm inside yolk. For larger eggs, add a minute, for smaller eggs subtract a minute.
- When done, remove with a slotted spoon and plunge in cold water to stop cooking process. Cool them so they are easy to handle; it is best to peel eggs just before using them. Whole boiled eggs can be kept in fridge for a week.
HOW TO MAKE PERFECT HARD BOILED EGGS
This method makes the most perfect hard-boiled eggs ever. The whites are firm but not rubbery, and the yolks are cooked and still creamy.
Provided by Chef John
Categories Appetizers and Snacks
Time 50m
Yield 6
Number Of Ingredients 1
Steps:
- Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
- Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g
Tips:
- Use older eggs. Older eggs have a thinner shell, which makes them easier to peel.
- Bring the eggs to a boil, then remove from heat and cover. This method prevents the eggs from overcooking and becoming rubbery.
- Cook the eggs for the correct amount of time. The cooking time will vary depending on the size of the eggs and how hard you want them to be.
- Immediately transfer the eggs to an ice bath. This will stop the cooking process and make the eggs easier to peel.
- Peel the eggs under cold running water. This will help to remove the shell more easily.
Conclusion:
Hard-boiled eggs are a versatile ingredient that can be used in a variety of dishes. They are a good source of protein, vitamins, and minerals. By following these tips, you can cook perfect hard-boiled eggs every time.
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