0 (0)

Appetizers, Breakfasts, Lunch, Stovetop, Vegetarian

Hard-boiled eggs

There are countless methods for making hard-boiled eggs, and as many opinions regarding which is the right one. The whole exercise can be frustrating, particularly for those of us who boil eggs only once or twice a year. Do I ... Read more

Total time: About 30 minutes | Makes 1 dozen hard-boiled eggs
  • 1 dozen eggs

Step 1Place the eggs in a pot large enough to hold them in a single layer. Fill the pot with enough water to cover the eggs by 1 inch.

Step 2Over high heat, bring the water to a rolling boil, about 10 minutes. Cook the eggs for 3 minutes.

Step 3Immediately remove from heat and set the eggs aside, leaving them in the hot water for 15 minutes. Remove the eggs and place them in a bowl of ice water until cool enough to peel. (If not using immediately, drain the ice water, dry the eggs and refrigerate them until ready to use.)

Step 4To peel the eggs, crack the shell evenly on all sides. Begin peeling at the wide end of the eggs (where there should be an air pocket), to make peeling easier. If the shell sticks to the eggs, peel the eggs under cool water.

Note: For softer, more golden whites, remove the eggs from the hot water after just 5 minutes rather than 15, and immediately shock in ice water until cool enough to peel. The longer you leave the eggs in the water, the firmer and lighter the yolk will become.


Shaved apple salad
Shaved apple salad

Simple aji amarillo table salsa
Simple aji amarillo table salsa

Elia's chocolate chip cookie recipe
Elia's chocolate chip cookie recipe

Chocolate chip cookies
Chocolate chip cookies

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Crab cakes with key lime mustard sauce
Sweet pea and wasabi dip
Turkey terrine
Roasted Tomato Soup