Real-time cooking. This takes a lot of planning and, frankly, guts. She didn't have the budget and technical resources to do as they do today. Even so, she often did complicated dishes with the occasional mishap coupled with a great deal of humour. It was educational and it worked! A real treasure who's much missed.
The 18th (of 23) episode of Season 7, first aired February 3, 1971. Season 7-10 episode recipies can be found in the book "From Julia Child's Kitchen".
Julia was inspired to do this show by a conversation with a fan who was having trouble making HB eggs; she set out to make this basic task clear and easy, and to show what you can do with them.
I use large eggs and i let them come up to a boil. I let them boil for one minute & then turn of the heat & cover for 10 minutes. I then remove the eggs and place them in cold water & peel Perfect. Every. Time. :)
Most grocery stores today sell perfectly peeled HB eggs, and even organic HB ones. Usually they are found in the egg section or with the pre-made sandwiches. Simply rinse off any liquid they come in and enjoy (which isn't anything toxic or scary). They cost about $1 each and keep in their packages for weeks. They are one of the things worth the money.
I wonder what Julia would think about all the modern gadgets that we have available to use today? Food Processors, Air Fryers, etc. Lol Julia was the best! I'm sure she's showing the Angels in heaven how to make a Souffle'.
Julia was a fan of new gadgets...if they worked. She was one of the first in USA to use the food processor, which was already popular in France and she was a proponent of canned stock and canned beans. I am sure she used the microwave, eventually. She honored tradition but didn't let it hinder her work.
11:45 very sad that it took me until a few years ago to discover homemade mayo. It's basically a cold hollandaise and can almost double as a butter for bread.
My sister is 4 years older than me. She had graduated college and I was going to JUCO and living at my parents still. She called me and asked me how to hard boil eggs. I was a bit flabbergasted, but she had that "Amelia Bedelia" side of her. Honestly, thought she meant like deviled eggs or something more complicated. But, nope. Just hard boiled eggs.
@@brockreynolds870 that she's a chef trained in *France* where drinking wine in moderation with meals is much more widely done than in America, where you clearly grew up? Go look at the statistics for wine consumption in the US versus France. It is much more common, especially back when she learned in France, to serve wine with meals than it is in the US.
@@brockreynolds870 She was trained in France where wine is considered a compliment to a meal, and you usually don't drink more than a glass of it anyway. In America we have the silly misconception that a glass of wine with lunch means you're an alcoholic, when nothing could be farther from the truth.
She tossed the egg, with the plate! 😅 the stream of water method is another myth, a harder to peel egg is just more fresh, all you do is break the skin under the shell and your egg will always peel easy, no water needed.
It’s a demonstration show… Get a grip man. I’m sure that the crew ate a lot of the extras anyway. find something else to complain about because this comment is so boring.
No script. And no annoying editing. She just plowed on through the show. A genius.
An entire show dedicated to hard boiled eggs. I love that. Simple times.
Real-time cooking. This takes a lot of planning and, frankly, guts. She didn't have the budget and technical resources to do as they do today. Even so, she often did complicated dishes with the occasional mishap coupled with a great deal of humour. It was educational and it worked! A real treasure who's much missed.
17:46 I love it when she tosses the food mill into who-knows-what thing is next the counter.
Me too!
Julia is still the greatest
The 18th (of 23) episode of Season 7, first aired February 3, 1971. Season 7-10 episode recipies can be found in the book "From Julia Child's Kitchen".
She cracks me up. No, I am not an egg 🥚
😂
I think I first watched this episode in the mid-70's on WTTW Chicago. It is just as good now as it was the first time. Julia Child was a Treasure.
Julia was inspired to do this show by a conversation with a fan who was having trouble making HB eggs; she set out to make this basic task clear and easy, and to show what you can do with them.
I use large eggs and i let them come up to a boil. I let them boil for one minute & then turn of the heat & cover for 10 minutes. I then remove the eggs and place them in cold water & peel
Perfect. Every. Time. :)
Thank you for this. I will definitely try this method.
I would love to sit down with Julia for that lunch.
I love hard-boiled eggs so much that i can eat 6 or 7 in a row so i dont make them lol the sparagus addition is a wonderful idea.
"Sometime, no matter what you've done, you run into a 'non-peeler'." Yes indeed. The bane of my existence, those.
Most grocery stores today sell perfectly peeled HB eggs, and even organic HB ones. Usually they are found in the egg section or with the pre-made sandwiches. Simply rinse off any liquid they come in and enjoy (which isn't anything toxic or scary). They cost about $1 each and keep in their packages for weeks. They are one of the things worth the money.
I wonder what Julia would think about all the modern gadgets that we have available to use today? Food Processors, Air Fryers, etc. Lol Julia was the best! I'm sure she's showing the Angels in heaven how to make a Souffle'.
Julia was a fan of new gadgets...if they worked. She was one of the first in USA to use the food processor, which was already popular in France and she was a proponent of canned stock and canned beans. I am sure she used the microwave, eventually. She honored tradition but didn't let it hinder her work.
Julia used all kinds of gadgets on her shows over her decades long career.
Eggs that don't peel well, turn them into egg salad.
Are you implying I shall taint my egg salad with EGG SHELLS??
No, when you peel them, if they get little dings in the whites. I'm sorry you misunderstood me.@@kungen9164
Yummy
True! But l *never* measure the egg time, and l almost never have a problem. @4:27..."Do anything that you like that works".
Eggs That do That Drive me Nuts..😂
I drain the hot water, rinse eggs in cold for couple minutes, crack the hard-boiled eggs in the cold water, they peel nicely every time
isn't that what J. C. did, too ?
@@Nunofurdambiznez I leave the eggs in the pan, run cold water to cover them
@@Nunofurdambiznezperhaps-I commented before the video end
Thats a waste of water, just set up a bowl with some ice water and let the eggs sit in it a while.
@@jody024 how do you figure?-
wonderful!
11:45 very sad that it took me until a few years ago to discover homemade mayo. It's basically a cold hollandaise and can almost double as a butter for bread.
'Nothing has happened....' 😂
My sister is 4 years older than me. She had graduated college and I was going to JUCO and living at my parents still. She called me and asked me how to hard boil eggs. I was a bit flabbergasted, but she had that "Amelia Bedelia" side of her.
Honestly, thought she meant like deviled eggs or something more complicated. But, nope. Just hard boiled eggs.
I do mine in the air fryer!
Really? Can you share the instructions? Thanks! I’d like to try this along with some other ideas.
@@1966pennylane so easy. 250 for 20 minutes. Plunge in ice bath after for 10 mins.
@@thunderball6908 thank you! 🙏🏻 😁
Mise en place, Julia. Mise en place.
There she is, drinking wine with lunch. I often wondered had anyone introduced Julia to Iced Tea ever?
She most likely had iced tea during her afternoon break, is my guess
Do you all ever get tired of accusing a dead woman you never met of being an alcoholic?
@@dybbuk222 Her exact words were "I just don't like a meal that doesn't have wine at all..." what else are we supposed to glean from that?
@@brockreynolds870 that she's a chef trained in *France* where drinking wine in moderation with meals is much more widely done than in America, where you clearly grew up? Go look at the statistics for wine consumption in the US versus France. It is much more common, especially back when she learned in France, to serve wine with meals than it is in the US.
@@brockreynolds870 She was trained in France where wine is considered a compliment to a meal, and you usually don't drink more than a glass of it anyway. In America we have the silly misconception that a glass of wine with lunch means you're an alcoholic, when nothing could be farther from the truth.
I love my eggs cooked 8 mins. If they’re small 7 mins is enough. I like a slightly runny egg.
Yes, I'm a 7/8 min man.
She tossed away those overcooked eggs, dish and all!
She tossed the egg, with the plate! 😅 the stream of water method is another myth, a harder to peel egg is just more fresh, all you do is break the skin under the shell and your egg will always peel easy, no water needed.
FIX THE SOUND
wasting food.
It’s a demonstration show… Get a grip man. I’m sure that the crew ate a lot of the extras anyway. find something else to complain about because this comment is so boring.
@@Isabella-nd3rq shut up!
Not that it matters, I really miss Julia 👍🏼
As do I! 🥺