This Is Julia Child’s Secret for Perfect Hard-Boiled Eggs
The first time I met Julia Child, I was covered in egg yolks, arguing with three other cooks and ready to throw a pot across the room. Not my finest hour, but it’s one I’ll remember for as long as I live.
Anyone who loves cooking knows and adores Julia Child. We’re all familiar with her infamous quotes and her timeless cooking tips, and the fact that people are still using her first cookbook, published over 50 years ago, is a testament to how special she was. We’re still remembering her with cooking shows dedicated to her genius! But I’ll remember her for a different reason.
How I Met Julia Child
In 1995, I was selected as one of the 10 Best Student Chefs by Food & Wine magazine and was invited to attend their festival in Aspen, Colorado. The 10 of us helped prepare the recipes the master chefs were going to demonstrate and we even got to assist them on stage. Julia was going to be demonstrating a classic Nicoise Salad, in which hard-boiled eggs are one of the main ingredients.
Hours before her demonstration, we started to prepare all her ingredients. Oddly enough, not a single one of us remembered we were almost a mile and a half above sea level, and water boils at around 190°F instead of 212°. So our 12-minute eggs were practically raw. In fact, nothing was cooking as it should. So we did what came naturally to us: We panicked.
Of course, Julia picked that particular moment to appear.
You could have heard a pin drop. We stared in awe as she walked around the room taking it all in. Within 20 seconds she had figured out the situation. She smiled, sat down and said, “Alright, the first thing you need to do is relax because you won’t find a solution if you don’t.” She was right. We were so frantic and stressing out that we couldn’t focus on what was really happening or how to fix it. Then she reminded us we were high in the Rocky Mountains and gave us a few pointers on cooking and baking above sea level.
The Julia Child Hard-Boiled Eggs Trick
As it turned out, Julia’s trick was shockingly simple—but like most of her tips, absolutely foolproof. She used a pressure cooker to make hard-boiled eggs. Because a pressure cooker creates its own atmosphere, the elevation doesn’t matter—which means that we had perfectly cooked eggs in a matter of minutes.
She also recommended plunging the eggs into an ice bath to stop them from cooking. That trick is useful whether you’re at elevation or not! And while we may not all have pressure cookers, you can use Julia’s foolproof method to make Instant Pot hard-boiled eggs.
Her Words Stuck With Me
Learning to cook the perfect hard-boiled eggs was useful, but her other simple suggestion really stuck with me over the years. Now, whenever things get a little frantic, I take Julia’s advice and relax a bit and in almost every case, a solution presents itself. It is such a simple trick but one that’s hard to master. It’s easy to get caught up in the moment and sometimes miss the most obvious solutions. So the next time you’re feeling overwhelmed, do what I do; stop, take a breath and think of Julia.
For true fans of the grand dame of French cooking, here are some fun facts about Julia Child.
Must-Make Recipes Inspired by Julia Child
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Inspired by: French Bread
My kids love to help me make this delicious bread recipe. It's quite easy, and they enjoy the fact that they can be eating fresh bread in less than two hours! —Denise Boutin, Grand Isle, Vermont
Inspired by: Cheese Souffle
No matter when I've made these soufflés, they have always been a success. Although I've never seen the centers start to fall, it's best to plan on serving them hot from the oven. —Jean Ference, Sherwood Park, Alberta
Inspired by: Cauliflower au Gratin
Count on this dish to make new vegetable converts. Whenever I serve it, people ask for the recipe. Sometimes I’ll substitute broccoli for all or half the cauliflower, and the green veggie tastes just as good! —Jacki Ricci, Ely, Nevada
Inspired by: Crepes Suzette
I like to serve this impressive treat at parties. The pleasant banana-orange flavor makes it wonderful for dinner or brunch. —Freda Becker, Garrettsville, Ohio
Inspired by: Salmon Mousse
I make these tempting little tarts frequently for parties. They disappear at an astonishing speed, so I usually double or triple the recipe. The salmon-cream cheese filling and flaky crust will melt in your mouth. —Fran Rowland, Phoenix, Arizona
Inspired by: Buche de Noel
If you’ve tasted a yule log sponge cake, you’ll love this version with fresh ginger and spices. The holiday stunner can be made ahead. —Lauren Knoelke, Milwaukee, Wisconsin
Inspired by: Quiche Lorraine
This classic quiche lorraine is ideal for a brunch. Try serving a wedge with fresh fruit of the season and homemade muffins for a plate that will look as good as the food tastes.—Marcy Cella, L'Anse, Michigan
Inspired by: Cassoulet
Wine lends a warm background taste to this take on a traditional French stew. The recipe feeds 10, making it a great option when you’re expecting guests—or wanting some leftovers for weekday lunches! &mdash Lynn Stein, Joseph, Oregon
Inspired by: Boeuf Bourguignon
I'd wanted to make beef Burgundy ever since I got one of Julia Child's cookbooks, but I wanted to find a way to fix it in a slow cooker. My version of the popular beef stew is still rich, hearty and delicious, but without the need to watch on the stovetop or in the oven. —Crystal Jo Bruns, Iliff, Colorado
Inspired by: Chocolate Mousse
A friend shared this rich velvety chocolate mousse recipe with me. I love to cook and have tons of recipes, but this one is a favorite. Best of all, it's easy to make. —Judy Spencer, San Diego, California
Inspired by: Lemon Tart
For a change from ordinary lemon bars, we added grated orange zest to both the crust and filling to turn the recipe into a lemon tart. —Taste of Home Test Kitchen
Inspired by: French Potato Salad
I love this recipe because it’s not your typical potato salad. There’s no mayo, so it’s perfect for outdoor picnics, plus it looks just as good as it tastes. —Holly Bauer, West Bend, Wisconsin
Inspired by: Classic French Buttercream
After trying a few buttercream frosting recipes, this easy buttercream frosting takes the cake with its unmatchable homemade taste. With a few simple variations, you can come up with different colors and flavors. —Diana Wilson, Denver, Colorado
Inspired by: Chicken in White Wine
This garlic chicken is great over cooked brown rice or your favorite pasta. Don't forget a sprinkle of Parmesan cheese, too. —Heather Esposito, Rome, New York
Inspired by: Julia's Stuffed Tomatoes
This simple treatment perfectly complements the fresh taste of tomatoes. Serve as a side dish to any entree or as a fresh summer appetizer. Mary E. Relyea - Canastota, New York
Inspired by: Soup au Pistou
I went outside the last part of April and picked what I had available in the garden. I found oregano, leeks, asparagus and rhubarb. This became the base for an essence-of-spring recipe. The rhubarb adds a citrus flavor; which is balanced by the nutty, earthy pistou. It is truly a layering of flavors. —Laurie Bock, Lynden, Washington
Inspired by: Meringue Case for Desserts
We love a dazzling dessert of meringue shells filled with sunny lemon curd. It’s sweet and tart, crunchy and fluffy. Top this lemon curd dessert with whipped cream and berries. —Kris Brill, Milwaukee, Wisconsin
Inspired by: Salad Nicoise
This salad makes it easy to eat what’s good for you. It’s versatile, so you can use asparagus in place of green beans and salmon instead of tuna, or add garden tomatoes. And if you follow the keto diet, you'll be happy to know this is a keto chicken salad. —Nick Monfre, Oak Ridge, New Jersey
Inspired by: Roast Chicken with Lemon
Whether it’s soaking in marinade or baking in the oven, this easy-to-prepare chicken allows ample hands-free time. —Jan Valdez, Chicago, Illinois
Inspired by: Homemade Mayonnaise
Pssst! Did you know America’s top-selling condiment and go-to dressing for chicken, tuna and potato salad can be prepared with a handful of everyday pantry items? This mayonnaise recipe will be a new favorite. —Taste of Home Test Kitchen
Inspired by: Apple Tarte Tatin
I like that this gingerbread delight is so deeply flavored and delicious. Served warm from the oven, a nice scoop of vanilla bean ice cream is definitely the icing on this cake. —Raymonde Bourgeois, Swastika, Ontario
Inspired by: Classic Ratatouille
This rich and flavorful ratatouille is the perfect salute to the harvest. Hearty and full of veggies, it fills the kitchen with the comforting aroma of thyme, onions and garlic. —Diane Trester, Sheboygan, Wisconsin
Inspired by: French Onion Soup
Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. —Lou Sansevero, Ferron, Utah
Inspired by: Coq au Vin
My creamy chicken tastes like a five-star restaurant dish but takes only minutes and few ingredients to make. Use fresh rosemary. Trust me. —Sarah Campbell, Terre Haute, IN
Inspired by: Scalloped Potatoes au Gratin
What makes this the best out of all the scalloped potatoes recipes out there? I slice them extra thin and toss them in a rich, creamy cheese sauce. Then, to make them the best ever, I sprinkle homemade bread crumbs on top—they get nice and crispy in the oven. Make room for these at all your family get-togethers. —Aria Thornton, Taste of Home Prep Cook
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