Hard-Boiled Eggs and Baby Carrots

Ingredients

• Large eggs 2 pieces
• Baby carrots 100 grams

Method

1. Prepare the eggs. Place the 2 large eggs in a single layer at the bottom of a saucepan. Add enough cold water to cover the eggs by about 1 inch (2.5 cm).
   Tip: Using cold water helps prevent the eggs from cracking as they heat up.
2. Boil the eggs. Place the saucepan on the stove and turn the heat to high. Wait until the water reaches a full rolling boil.
   Tip: Keep an eye on the water to avoid overboiling.
3. Cook the eggs. Once boiling, turn off the heat and cover the saucepan with a lid. Let the eggs sit in the hot water for 10-12 minutes to become hard-boiled.
   Tip: For slightly softer yolks, reduce the time to 9 minutes.
4. Cool the eggs. After cooking, carefully drain the hot water and immediately transfer the eggs to a bowl of ice water. Let them cool for at least 5 minutes to stop the cooking process and make peeling easier.
   Tip: If you don’t have ice, use very cold tap water.
5. Peel the eggs. Gently tap each egg on a hard surface to crack the shell all over. Then, peel off the shell starting from the wider end where there is usually an air pocket.
   Tip: Peeling under running water can help remove stubborn shell pieces.
6. Prepare the baby carrots. Rinse the 100 grams of baby carrots under cold water to remove any dirt. Pat them dry with a clean towel.
   Tip: If you prefer, you can lightly steam the carrots for a softer texture, but raw carrots add a nice crunch.
7. Serve. Place the peeled hard-boiled eggs and baby carrots on a plate. Optionally, sprinkle a pinch of salt or your favorite seasoning on the eggs.
   Tip: Pair with a small dipping sauce like hummus or a light vinaigrette for extra flavor.

Pro tips

• Use eggs that are a few days old for easier peeling.
• Adding a teaspoon of vinegar or salt to the boiling water can help prevent egg cracks.