Easter is Sunday, which means many people need to learn how to properly hard-boil an egg. Emphasis on "properly."
You probably already know how to make hard-boiled eggs the wrong way: Boil the eggs until the kitchen gets stinky with that sulfur-y, rotten-egg smell and you're left with rubbery whites and a distasteful green ring around the yolk.
But fear not. This is the Easter when you learn how to properly make hard-boiled eggs, courtesy of the L.A. Times Test Kitchen and Food Editor Russ Parsons. And you won't believe how easy it is. Here it goes:
"Place the eggs in a pan just big enough to hold them in a single layer," says Times Food editor Russ Parsons. "Cover them with cold water and bring them to a rolling boil. Cook for one minute, then remove them from the heat. When the water has cooled enough that you can put your hand in (about 20 minutes), the eggs will be perfectly cooked."