Originally Posted by lyndalou
I use what I think is Julia Child's method.
Cover with cold water, bring to a rolling boil,cover and remove from heat. Let stand 15 mins.,then shock in ice water. I get perfectly hard cooked eggs with this method and no bluish rings around the yolk.
Julia Child has more than one method/recipe for many things. Over the years, I have seen different ways she gave for hard boiling eggs, making Beef Bourguignon and Coq au Vin, etc. this tells me she was always experimenting and improving. In some cases she may have been simplifying.
I bring this up because I copied a hard cooked egg procedure that was part of an article she wrote for Food & Wine or Bon Appetit magazine years ago. It's different from the one here and also works great. I'm not suggesting the method lyndalou posted in not legit, just one hof Julia's different takes on the same topic.
Here is that version in my own words.
Use a push pin to make a hole in the blunt end of each egg.
Place in a saucepan in a single layer and add enough hot tap water to cover the eggs by an inch.
Bring to a boil and continue to boil gently for 10 minutes.
Drain off all the water and shake the pan back and forth to crack the shells all over.
Shock in ice water until the egg is cooled.
Peel under cold running water.
I have also learned that older eggs peel more easily and that laying the carton of eggs on its side in the fridge the day before hard cooking them results in the yolks being centered in the whites.