INGREDIENTS

INSTRUCTIONS

How much water? That depends on how many eggs you have. The water
should cover the eggs by 1 inch, so use a tall pan, and I would
hesitate, under home conditions, to do more than 2 dozen eggs at  once.
Special Equipment Suggested: An egg pricker or drafting pin; a  high
rather than wide saucepan with cover; a bowl of sufficient size  with
ice cubes and water to cover eggs. Pricking: There is a bubble  of air
in the large end of the egg, which expands when the egg is  heated and
can crack the shell. To let that air escape, always prick  the large
end with an egg pricker or a pin, going in a good 1/4 inch.  The
cooking: 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. The 2-minute
chill: 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. The 2-minute chilling shrinks the body of the egg  from the
shell. The 10-second boil: Transfer the eggs (6 at a time  only) to the
boiling water, bring to the boil again, and boil for 10  seconds --
which in turn expands the shell from the egg. Return the  eggs to the
ice water, cracking the shells gently in several places.  Preventing
that dark line around the yolk: Chilling the eggs promptly  prevents
that dark line from forming, and if you have time, leave the  egg in
the ice water (adding more ice if needed) for 15 to 20 minutes  before
peeling. Chilled eggs are easier to peel, too. Or peel them,  as
described in the next paragraph, and ice them at once. Peeling:  Crack
an egg all over by gently tapping it against the sink. Then,  starting
at the large end, and holding the egg either under a thin  stream of
cold water or in the bowl of ice water, start peeling. As  soon as you
have peeled it, return the egg to the ice water so that  it will
continue to chill. Storing the hard-boiled eggs: They will  keep
perfectly in the refrigerator, submerged in water in an  uncovered
container, for 2 to 3 days.  Recipe Source: COOKING LIVE with Sara
Moulton Recipe courtesy of Julia  Child, "The Way to Cook" From the TV
FOOD NETWORK - (Show # CL-8662)  Formatted for MasterCook by Joe
Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
02-25-1999  Recipe by: Julia Child  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2646
Calories From Fat: 1585
Total Fat: 175.9g
Cholesterol: 6882mg
Sodium: 2954.1mg
Potassium: 2662mg
Carbohydrates: 13.3g
Fiber: 0g
Sugar: 6.8g
Protein: 232.4g