Hard Boiled Eggs and Baby Carrots

Ingredients

• Eggs 3 large
• Baby carrots 1 cup

Method

1. Prepare the eggs. Place the 3 large eggs in a single layer at the bottom of a medium saucepan. Add enough cold water to cover the eggs by about an inch (2.5 cm).
   Tip: Using cold water helps prevent cracking and cooks the eggs evenly.
2. Boil the eggs. Put the saucepan on the stove over medium-high heat and bring the water to a rolling boil. Once boiling, cover the pan with a lid and turn off the heat. Let the eggs sit in the hot water for 12 minutes.
   Tip: Turning off the heat and letting eggs sit prevents overcooking and results in tender yolks.
3. Cool the eggs. After 12 minutes, carefully drain the hot water from the saucepan. Immediately transfer the eggs to a bowl of ice water or run cold water over them for at least 5 minutes to stop the cooking process and make peeling easier.
   Tip: Cooling eggs quickly helps prevent the greenish ring around the yolk.
4. Peel the eggs. Gently tap each egg on a hard surface to crack the shell, then peel it off starting from the wider end where the air pocket is. Rinse the peeled eggs to remove any shell bits.
   Tip: Peeling under running water can help remove small shell fragments.
5. Serve with baby carrots. Place the peeled hard boiled eggs on a plate alongside 1 cup of washed baby carrots. You can enjoy them as is or add a pinch of salt and pepper to the eggs for extra flavor.
   Tip: For added taste, try dipping carrots in hummus or your favorite dressing.

Pro tips

• Use older eggs (about a week old) for easier peeling if fresh eggs are difficult to peel.
• If you want softer yolks, reduce the sitting time in hot water to 9-10 minutes.