FOOD NEWS
Julia Child Had The Best Method For Hard-Boiled Eggs
BY COURTNEY ISEMAN
Julia Child has always been a big resource for simple tricks for everyday dishes, and one of her most game-changing tips comes for preparing hard-boiled eggs in a unique way.
Chef Sara Moulton, who worked for Child as a food-stylist, revealed that Child started with cold water and stopped the cooking process just short of that actual boil.
When you let the eggs' temperature rise with the water's, they get a thorough, evenly measured heat-up that keeps the yolk custardy and cooks the whites without overdoing it.
Child would put the eggs into cold water in a pot and heat it. When the water's at that about-to-boil point, she'd turn off the heat and let the eggs sit for 13 or 14 minutes.
Next, she'd drain them and get them quickly into ice water to halt the cooking process. Then, she'd let them sit in the ice bath for 15 to 20 minutes before finally peeling them.
This fast cooling method not only ensures that you get more tender egg whites, but it also prevents that unappealing green barrier that can form between the yolk and the white.