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This week's Easter egg tips from the L.A. Times Test Kitchen

April 7, 2012 |  7:00 am

This week, we've got you covered when it comes to making and decorating your Easter eggs. We'll even help you figure out how to deal with the leftover eggs when the holiday is over!

Food editor Russ Parsons shares the perfect way to hard-boil an egg:

Cooking hard-boiled eggs is easy; cooking them right is not. Unless you know what you're doing. Then it's as close to a foolproof no-brainer as you can get in the kitchen.

Here's what you do: Arrange the eggs in a single layer in a wide pan. Cover them generously with water. Bring them to a boil without covering the pan. Turn off the heat and let them stand for about 15 minutes. That's it. The white is firm but still slightly creamy, the yolk is deep orange and rich.

Wanna know why this simple method works? Don't worry, Russ also shares the science behind the perfect hard-boiled egg.

We've also got a bunch of kitchen tips on everything to do with your Easter eggs:

Then: What do you do with the leftover eggs when the holiday is over? We share some ideas, including favorites like deviled eggs and egg salad. But have you ever considered adding your leftover eggs to empanadas, or cookies? We've got some fun suggestions for you.

So what are you doing with your leftover hard-boiled eggs? We want to know! Do you have a special take on deviled eggs or other recipe ideas? Drop a comment or email food@latimes.com or noelle.carter@latimes.com. We'll be listing some of the ways we cook with hard-boiled eggs in the coming Saturday section and with other readers online.


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-- Noelle Carter

Photo credit: Kirk McKoy / Los Angeles Times