"JLove98905" > wrote in message
...
> My hard boiled eggs came out just right - not overcooked, not undercooked.
But
> for some reason they won't peel. Part of the white comes off with the
peel,
> leaving me with a torn-up egg (
>
> I boiled 10 min, then put them in a bowl of cold water to cool. They sat
in
> that cold water for about 1 hour before i took them out and tried eating
one.
>
> What did i do wrong?
>
Here is the secret and I swear by it for
perfect boiled and peeled eggs.

From Julia Child

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.

For 1 to 4 eggs...2 quarts of water For 12 eggs.......3 1/2 quarts
For 24 eggs.......6 quarts of water

Special Equipment Suggested:
a high rather than wide saucepan with cover; a bowl of sufficient size
with ice cubes and water to cover eggs.

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 HB eggs: They will keep perfectly in the refrigerator,
submerged in water in an uncovered container, for 2 to 3 days.
--
His Wizardship,
Mr. Wizard

"See there boy. Once you pull their teeth they're toothless"

"They love the milk and honey but forget
who bought it and what the price was."

"Peace isn't the absence of conflict.
It is the presence of justice"