[Ecuadog]

Originally Posted by Henryk

Speaking of HB eggs, how do you get those perfectly peeled eggs? I have read many articles, including Julia Child’s treatise on the subject. Robert loves egg salad—mind you, eggs, Hellman’s and NOTHING else. Tried the egg cookers?

I did make egg salad this week and have developed a new theory: throw the hot eggs in an ice bath, but ONLY for two or three minutes. I have only one experience with this because I was in a big hurry. But I’ll try it again.

This works for me (from Cook's Illustrated).

6 large eggs

Be sure to use large eggs that have no cracks and are cold from the refrigerator. If you don’t have a steamer basket, use a spoon or tongs to gently place the eggs in the water. It does not matter if the eggs are above the water or partially submerged. You can use this method for fewer than six eggs without altering the timing. You can also double this recipe as long as you use a pot and steamer basket large enough to hold the eggs in a single layer. There’s no need to peel the eggs right away. They can be stored in their shells and peeled when needed.

1. Bring 1 inch water to rolling boil in medium saucepan over high heat. Place eggs in steamer basket. Transfer basket to saucepan. Cover, reduce heat to medium-low, and cook eggs for 13 minutes.

2. When eggs are almost finished cooking, combine 2 cups ice cubes and 2 cups cold water in medium bowl. Using tongs or spoon, transfer eggs to ice bath; let sit for 15 minutes.