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.
Sour cream
Chopped dill or fennel fronds
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
2 cups tomato juice, chilled
One 15-ounce can beets, with liquid, chilled, or 2 cups chopped cooked beets
3 cornichons (not sweet)
1 small shallot, minced
1 teaspoon Worcestershire sauce
¼ teaspoon black pepper
¼ teaspoon hot pepper sauce
1 garlic clove, minced
1 4 Hard-Boiled Eggs, thinly sliced or diced
Sour cream
Chopped dill or fennel fronds
Let's Cook
Step 1.
Puree in a blender or food processor until smooth: 2 cups tomato juice, chilled; One 15-ounce can beets, with liquid, chilled, or 2 cups chopped cooked beets; 3 cornichons (not sweet); 1 small shallot, minced; 1 teaspoon Worcestershire sauce; ¼ teaspoon black pepper; ¼ teaspoon hot pepper sauce; 1 garlic clove, minced
Step 2.
Chill. Serve garnished with any of the following: 4 Hard-Boiled Eggs, thinly sliced or diced; Sour cream; Chopped dill or fennel fronds
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