Hard-boiled eggs

Time 30 minutes
Yields Makes 1 dozen hard-boiled eggs
Hard-boiled eggs
(Calvin B. Alagot / Los Angeles Times )

Place 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.


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


Immediately 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.)


To 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.

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.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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