ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe(tried): Hard Boiled Eggs ala Julia Child

Misc.

Pat, I know this is too late for you to use for the 4th, but thought it may be helpful for some.

The method that I use is form Julia Childs "The Way to Cook" and I have never had trouble peeling hard boiled eggs that were stored in the fridge. It's a bit complex, but it's also a sure bet.

1. Place the eggs into boiling water for 8 to 12 minutes (8 for soft, 12 for thoroughly cooked and hard).

2. Remove and place in ice water or VERY cold tap water for 30 seconds. I keep fresh cold water running into the bowl that I have the eggs in (but then I ussually do 2 to 3 dozen at a time.)

3. REturn the eggs to the boiling water for 10 seconds.

4. REmove and place back in the ice water for at least 2 minutes (depending upon how hot you want to serve them.)

Well, that's how we do it here for the troops. And it's always easy to peel or shell them. (Hey, couldn't we use those two terms for shrimp too? - peel or shell?)


MsgID: 0041627
Shared by: Seppo
In reply to: ISO: Shelling hard boiled eggs. ( more)
Board: Cooking Club at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Gyoza (Japanese Potstickers)
  • GYOZA (JAPANESE POTSTICKERS) 1 pound ground pork 2 tablespoons soy sauce 2 scallions, chopped 4 garlic cloves, finely chopped 1 small piece of ginger, peeled and minced 1 teaspoon toasted sesame oil (optional) Salt, t...
  • Penne with Mushroom Puttanesca
  • PENNE WITH MUSHROOM PUTTANESCA 1 (12-ounce) package penne pasta, uncooked 1/4 cup olive oil 1/2 cup chopped red onion 1 tsp. minced garlic 1/2 tsp. crushed red pepper 1 lb. (about 5 cups) fresh white mushrooms, quarte...
  • 4 Cheese Spinach Dip (like Kelsey's)
  • 4 CHEESE SPINACH DIP 1 Jar (Classico) Roasted Garlic Alfredo Sauce 12 oz. (1 1/2 packages) Philadelphia cream cheese 1/4 cup parmesan cheese 1/2 cup shredded cheddar or mozzarella cheese 1 package frozen chopped spina...
ADVERTISEMENT
  • Warmed Cranberry Brie
  • WARMED CRANBERRY BRIE 1/3 cup crushed whole cranberry sauce 2 tablespoons brown sugar 1/4 teaspoon rum extract (or orange extract) 1/8 teaspoon ground nutmeg 1 (8 ounce) round brie cheese 2 tablespoons chopped pecans ...
  • Dunkaccino Clone
  • This is the only recipe I found. Good luck and please share your results if you experiment with it. Halyna DUNKACCINO CLONE Source: mikedidonoto.com, May 16th, 2006 Basically, the Dunkaccino is a combination of co...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Hard Boiled Eggs ala Julia Child
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!