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 boil, then removing them from the heat to sit in the warm water until cooked to the desired doneness.
Our recipe is below. How you decide to decorate the eggs is up to you.
HARD-BOILED EGGS
Total time: 15 minutes, plus 1 hour cooling time | Serves 12
1 dozen eggs
1. Place the eggs in a pot large enough to hold them in a single layer. Cover them with water.
2. Over high heat, bring the water to a rolling boil and cook the eggs for 1 minute.
3. Immediately remove from heat and set the eggs aside, 12 minutes for golden-orange yolks, 15 minutes if you want the yolks more yellow.
4. Cover 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.
Each serving: 78 calories; 6 grams protein; 1 gram carbohydrates; 0 fiber; 5 grams fat; 2 grams saturated fat; 212 mg. cholesterol; 62 mg. sodium.
For recipes that use hard-boiled eggs, check out the gallery below.
2/20
Pan bagnat is a pressed sandwich stuffed with things like tuna, eggs, potato and red onion that actually gets better as it sits, giving the variety of flavors time to marry. Recipe: Pan bagnat
(Irfan Khan / Los Angeles Times) 3/20
The smoky notes and slightly wilted textures of the ribbons of leafy romaine and radicchio contrast with the add-ins of diced red onion, black olives, hard-cooked egg and parsley. An assertive anchovy-garlic dressing makes this a robust dish. Recipe: Grilled radicchio and romaine chopped salad
(Stephen Osman / Los Angeles Times) 4/20
Chorizo and hard-cooked eggs are rolled into thin Milanesa steaks that make the casings for these beef rolls. Recipe: Beef rolls
(Ricardo DeAratanha / Los Angeles Times) 6/20
New York chef Larry Forgione says that when James Beard first tasted Forgione’s strawberry shortcake, the food guru pronounced: “There can be no dessert better, only fancier.” The secret: hard-boiled egg yolk mixed into the dough. Recipe: Old-fashioned strawberry shortcake
(Lawrence K. Ho / Los Angeles Times) 9/20
Chervil and tarragon are traditional in this classic sauce, and you can substitute them for the chives, or use basil or dill. Serve it alongside crab cakes and you’ve got a winning dish. Recipe: Sauce gribiche
(Eric Boyd / Los Angeles Times) 11/20
Finely chopped egg yolk looks almost like confetti in this dish adapted from Thomas Keller’s “Bouchon” cookbook. Recipe: Asparagus in sauce mimosa
(Gary Friedman / Los Angeles Times) 12/20
Eggs stuffed with salmon caviar are part of a Russian-style smorgasbord to accompany vodka. Recipe: Eggs stuffed with caviar
(Robert Lachman / Los Angeles Times) 13/20
Shaved ice adds just the right frost factor to mul naeng myun, with thinly sliced beef, pickled cucumber, hard-cooked egg, radish and buckwheat noodles. Recipe: Cold noodles in beef broth
(Glenn Koenig / Los Angeles Times) 16/20
With ready-made hard-boiled eggs, egg salad comes together in minutes. Recipe: Canter’s egg salad
(Glenn Koenig / Los Angeles Times) 17/20
Want to add richness to a soup or side dish? Garnish with chopped egg, as in this borscht recipe. Recipe: Warszawa’s cold borscht
(Bob Chamberlin / Los Angeles Times) 19/20
A boned chicken is stuffed with hard-cooked eggs, ground pork, bacon, cheese, raisins, pickle relish, ham and sausage in this hearty dish. Recipe: Alice Aquino’s Chicken Relleno
(Mel Melcon / Los Angeles Times) Love cooking as much as I do? Follow me @noellecarter
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