Saturday, April 23, 2011

Hoppy Easter: Julia Child's Perfect Hard-Boiled Eggs and Egg-Dye

Around this time of year, my family still comes together and dye eggs, an Easter tradition. Yes, even though I'm 21 and my sister is 17- you can never be too old to spill dye all over the table. However, the Easter bunny doesn't hide the eggs for us anymore after the incident when we lost one of the eggs and couldn't find it for a couple days... 

I'm not sure there is an art to Easter egg dyeing, unless you have a lot of time on your hands. I think that the "mistakes" are what give them personality. Call it shabby chic if you will. You know there is always at least one that turns brown and by the end all the containers are the same muddy brown dye. However, as we have grown older we have learned to master the art a "little" better. This year we experimented with scotch tape and rubber bands, which actually kind of worked!

The art of the perfect Easter egg is not necessarily it's decoration, but rather the quality of the inside. Julia Child believes there is an exact timing when making the perfect hard-boiled egg. The good thing about this recipe is that the shell easily comes off and you don't have to pick the egg apart. 

Usually my mom makes them for us and then we go crazy, but this year I was in charge of making them. Unfortunately, since our family will be eating them during tomorrow's crazy festivities, I had to master the art of making 30 hard-boiled eggs, at once. I only cracked two eggs, I'd call that a success. 

Now I got to go prep the house with my mom for 30 people! ahhhh!  

Julia Child's Perfect Hard-Boiled Eggs

Ingredients:
1 Dozen eggs (or more)
Water
A really big pot 

Note: water should cover the eggs by 1 inch, so use a tall pan, and limit
 cooking to 2 dozen eggs at a time. (I definitely didn't do this and turned out fine) 

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.
 
 
 4. 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.
 
My work station- I LOVE my mom's kitchen (so much SPACE!!!)
Hot to cold to hot to cold! 

Here are some crazy pictures of my sister, her boyfriend and I mastering the art of egg decorating! 


That is a Jesus egg...

Source: RecipeSource

Happy Easter and 
Bon App├ętit!
Chef Maggie

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