RUBY EGGS

-For Perfect Hard-Boil Eggs
 Place 6 eggs (or as many as will fit) in a single layer in a saucepan. Cover with water plus an inch.
Bring the water to boil on HIGH. (Here, I set the timer for 5 minutes and carry on with whatever I'm doing so long as it's within hearing of the timer. The water won't be boiling when the timer goes off but is close to boiling so I hang close and pay close attention.)
Prepare the ice bath. This is 2 - 3 cups of ice cubes in a large bowl, filled with cold water but leaving room for the eggs.
Just as the water begins to boil, let it boil hard for 1 minute -- set the timer!
Turn off the heat (remove from the element if it's an electric stove) but do not drain. Cover the saucepan and let sit for 10 minutes -- set the timer!
Drain the eggs and gently lower them into the ice bath. Let set 5 minutes -- set the timer!
Peel.
-For Ruby Eggs
Soak the peeled eggs in a bowl of canned beet juice or a bowl of Pickle beet juice for 24 hours.
When slicing, wipe off the knife after each egg, it will help prevent the beet color staining the edges of the yolk.
After slicing, the beet color starts to leech into the yolk after a couple of hours, time accordingly.
Because the eggs are peeled, they won't last forever like hard-cooked eggs still in their shells.
Use within 48 hours.