Place in a pot in a single layer: Unshelled eggs, from the refrigerator
Cover them by 1 inch with: Cold water
Bring to a boil over high heat. Promptly remove the pot from the heat, cover, and let the eggs stand: 8 to 12 minutes for large eggs, or 11 to 15 minutes for extra-large and jumbo eggs (6 to 10 minutes for small and medium eggs). For room temperature eggs, subtract 1 minute from these cooking times. The lower amount of time will yield eggs that have set whites and barely set yolks, while the higher amount of time will yield eggs that are hard-cooked all the way through. When the eggs are done, run cold water over them to stop the cooking.
To peel hard-boiled eggs, crack the shell all over and roll the egg gently between the palms of your hands to free the thin tough skin from the egg and make shelling easier. Find the air cell and start peeling from there, peeling away the inner membrane along with the shell. Rinse the eggs after shelling to remove any shell fragments.
To slice eggs smoothly, dip a knife blade into water before slicing. Hard-boiled eggs are best stored in their shells in the refrigerator. A peeled hard-boiled egg should be used within a few days.
STEAM METHOD
Have ready: Unshelled eggs, from the refrigerator
If using a steamer insert, gently place the eggs inside, bring 1½ inches of water to a rapid boil in a pot, and fit the insert onto the pot. If using a steamer basket, place it inside the pot, bring the water to a boil, and gently place the eggs in the basket with long-handled tongs. Cover immediately and steam the eggs on high heat for 8 minutes for large eggs with a set white and fudgy yolk, or 11 minutes for eggs that are firm all the way through. For room temperature eggs, subtract 1 minute from these cooking times. As the eggs cook, fill a bowl with ice water. Immediately transfer the eggs to the ice water and cool completely. Peel as directed in I.
Up to 2 tablespoons minced herbs, such as parsley, chives, and/or tarragon
Finely grated zest of ½ lemon
1 to 2 teaspoons lemon juice, to taste
Salt and black pepper to taste
Minced chives or tarragon
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
2 cups coarsely chopped cooked lobster meat, lump crabmeat, or peeled and cooked shrimp or whole bay shrimp (about 12 ounces)
½ medium cucumber, peeled, halved lengthwise, seeded, and diced
3 to 4 tablespoons sour cream or mayonnaise, to taste
1 celery rib, diced
1 (1 Hard-Boiled Egg, chopped)
Up to 2 tablespoons minced herbs, such as parsley, chives, and/or tarragon
Finely grated zest of ½ lemon
1 to 2 teaspoons lemon juice, to taste
Salt and black pepper to taste
Minced chives or tarragon
Let's Cook
Step 1.
Combine in a medium bowl: 2 cups coarsely chopped cooked lobster meat, lump crabmeat, or peeled and cooked shrimp or whole bay shrimp (about 12 ounces); ½ medium cucumber, peeled, halved lengthwise, seeded, and diced; 3 to 4 tablespoons sour cream or mayonnaise, to taste; 1 celery rib, diced; (1 Hard-Boiled Egg, chopped)
Step 2.
Stir in: Up to 2 tablespoons minced herbs, such as parsley, chives, and/or tarragon; Finely grated zest of ½ lemon; 1 to 2 teaspoons lemon juice, to taste; Salt and black pepper to taste
We use necessary cookies to run the site and optional analytics cookies (via Google Tag Manager) to understand how Plan n Cook is used.
See our Cookie Policy and Privacy Policy for details.
Cookie preferences
Choose which cookies you allow. Necessary cookies are always on.
You can change this anytime from Cookie settings in the footer.
Necessary
Required for sign-in, security, and basic site features.
Analytics
Google Analytics, Microsoft Clarity, and related tags via Google Tag Manager. See our Cookie Policy.
Advertising
Reserved for future advertising technologies. Not currently used.
