Hard-Boiled Egg with Baby Carrots

Ingredients

• Egg 1 large
• Baby carrots 1 cup
• Olive oil 1 teaspoon

Method

1. Prepare the egg for boiling. Place 1 large egg in a single layer at the bottom of a saucepan. Add enough cold water to cover the egg by about an inch (2.5 cm).
   Tip: Using cold water helps prevent cracking and ensures even cooking.
2. Boil the egg. Place the saucepan on the stove over medium-high heat and bring the water to a rolling boil. Once boiling, cover the saucepan with a lid and remove it from heat. Let the egg sit in the hot water for 12 minutes.
   Tip: Setting a timer helps achieve the perfect hard-boiled texture without overcooking.
3. Cool and peel the egg. After 12 minutes, carefully drain the hot water and transfer the egg to a bowl of ice water. Let it cool for at least 5 minutes to stop the cooking process and make peeling easier. Then gently tap and peel the shell off the egg.
   Tip: Rolling the egg gently on a hard surface helps crack the shell evenly for easier peeling.
4. Prepare the baby carrots. Rinse 1 cup of baby carrots under cold running water to clean them. Pat dry with a paper towel.
   Tip: Choose firm, brightly colored carrots for the freshest taste.
5. Add olive oil to carrots. Drizzle 1 teaspoon of olive oil over the baby carrots and toss gently to coat. This adds healthy fats to meet the target macros.
   Tip: Use extra virgin olive oil for the best flavor and nutritional benefits.
6. Serve and enjoy. Place the peeled hard-boiled egg on a plate alongside the olive oil-coated baby carrots. Enjoy immediately as a nutritious snack or light meal.
   Tip: You can sprinkle a little salt and pepper on the egg for extra flavor if desired.

Pro tips

• To peel eggs easily, peel them under running water to help remove small shell pieces.
• Use fresh eggs for boiling; older eggs peel more easily but may not taste as fresh.