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Breakfasts, Quick and Easy

Hard-boiled eggs

Hard-boiled eggs
Ricardo DeAratanha / Los Angeles Times

It's almost Easter, which means brunch, family time and lots of hard-boiled eggs. There are countless methods for making hard-boiled eggs and just as many opinions regarding which method is the right one. Ours involves bringing the eggs to a ... Read more

Total time: 15 minutes, plus 1 hour cooling time | Serves 12
  • 1 dozen eggs

Step 1Place the eggs in a pot large enough to hold them in a single layer. Cover them with water.

Step 2Over high heat, bring the water to a rolling boil and cook the eggs for 1 minute.

Step 3Immediately remove from heat and set the eggs aside, 12 minutes for golden-orange yolks, 15 minutes if you want the yolks more yellow.

Step 4Cover with ice water and set aside until you're ready to either refrigerate or use them.

Note: To make the eggs easier to peel, drain the water after cooking and rattle the eggs around in the pot to lightly crack the shells before filling with ice water.

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