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1. n, an inhabitant of Yonkers, NY
2. v, to live in Yonkers, NY. also YONK, YONKS, YONKED, YONKER, YONKING
3.adj YONKED descriptor of a person living or the act of living in Yonkers, NY, sometimes used in a pejorative sense.
EX: "We bought this old house and are re-habbing it--we are so yonked!"
4. n, YONKED a weblog that chronicles the life, trials, tribulations, and other of two lovebirds and their new child in an old house in Yonkers, NY.



Sunday, March 28, 2010

The Great Hard-boiled Egg Race

Today, we made 36 hard boiled eggs for Passover (we are going to a Passover seder tomorrow night and bringing eggs, and we hard-boiled the eggs for our seder on Tuesday night (plus a few extra for the chicken liver)

Because we are who we are, we decided to use a little science and a little competition to see which was the best egg recipe.

We used two separate methods to boil the eggs. 

(We have been in pursuit of the perfect hard-boiled egg for some time)

On the right side of the stove, I used the epicurious recipe

Put eggs into a 1-quart saucepan, then add enough cold water to cover them by 1/2 inch. Bring water to a boil over high heat, then reduce heat to moderately high and cook eggs at a gentle boil, uncovered, 10 minutes. Pour off hot water. If using eggs right away, shake pan gently so eggs bump into one another (to crack shells). Run cold water into pot to stop cooking. Let eggs stand in cold water 15 minutes, adding more cold water or ice to keep water cold.

On the left side, Stephanie used the Julia Child Perfect Hard-Boiled Egg Recipe (courtesy of

The Perfect Hard Boiled Egg
 Recipe By     : Julia Child, “The Way to Cook”
 Serving Size  : 1    Preparation Time :0:40
 Categories    : Cheese/Eggs                      Family Recipes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         For 1-4 Eggs:
    1      to 4          Eggs
    2      quarts        water -- * see note
                         For 12 Eggs:
   12                    Eggs
    3 1/2  quarts        water -- * see note
                         For 24 Eggs:
   24                    Eggs
    6      quarts        water -- * see note
                         Special Equipment_________________________
                         High (not wide) Saucepan with cover
                         Bowl w/ice cubes & water (large enough to
                         completely cover eggs)
 *note:  water should cover the eggs by 1 inch, so use a tall pan, and limit
 cooking to 2 dozen eggs at a time.
 1.  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.
 2.  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.  (This 2 minute chilling shrinks the body of the egg from the shell.)
 3.  Transfer the eggs (6 at a time only) to the boiling water, bring to the
 boil again, and let boil for 10 seconds - this expands the shell from the
 egg.   Remove eggs, and place back into the ice water.
 Chilling the eggs promptly after each step prevents that dark line from
 forming, and if time allows, leave the eggs in the ice water after the last
 step for 15 to 20 minutes.  Chilled eggs are easier to peel, as well.
 The peeled eggs will keep perfectly in the refrigerator, submerged in water
 in an uncovered container, for 2 to 3 days.
                    - - - - - - - - - - - - - - - - - - 
 NOTES : The perfect hard boiled egg has a tender white, and a yolk properly
 set.  There is not the faintest darkening of yolk where the white encircles
 it (a chemical reaction caused by too much heat in the cooking process).
 Eggs cooked this way can also be peeled neatly.
 The system described here, developed by the Georgia Egg Board,  takes a bit
 of fussing - but it really does produce an absolutely Perfect Hard Boiled Egg!

Comments on "The Great Hard-boiled Egg Race"


Blogger Shelli said ... (3:00 PM) : 

we stick them in cold water, and at the boil, cover, turn off the stove, and set timer for 10 minutes. When timer rings, run pot under cold water.

done. :)


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