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- How much water Which depends on how many Large eggs you have. The water should cover the Large eggs by 1 inch, so use a tall pan, and I would hesitate, under home conditions, to do more than 2 dozen Large eggs at once.
- Special Equipment Suggested: An egg pricker or possibly drafting pin; a high rather than wide saucepan with cover; a bowl of sufficient size with ice cubes and water to cover Large eggs.
- Pricking: There is a bubble of air in the large end of the egg, that expands when the egg is heated and can crack the shell. To let which air escape, always prick the large end with an egg pricker or possibly a pin, going in a good 1/4 inch.
- The cooking: Lay the Large eggs in the pan and add in the amount of cool water specified. Set over high heat and bring just to the boil; remove from heat, cover the pan, and let sit exactly 17 min.
- The 2-minute chill: When the time is up, transfer the Large eggs to the bowl of ice cubes and water. Refrigeratefor 2 min 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 Large eggs (6 at a time only) to the boiling water, bring to the boil again, and boil for 10 seconds - that in turn expands the shell from the egg. Return the Large eggs to the ice water, cracking the shells gently in several places.
- Preventing which dark line around the yolk: Chilling the Large eggs promptly prevents which 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 min before peeling. Chilled Large eggs are easier to peel, too. Or possibly 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 cool water or possibly in the bowl of ice water, start peeling. As soon as you have peeled it, return the egg to the ice water so which it will continue to chill.
- Storing the hard-boiled Large eggs: They will keep perfectly in the refrigerator, submerged in water in an uncovered container, for 2 to 3 days.
