Hard-Boiled Eggs and Baby Cucumbers

Ingredients

• Large eggs 3 pieces
• Baby cucumbers 1/2 cup

Method

1. Prepare eggs for boiling. Place 3 large eggs in a single layer at the bottom of a saucepan. Add enough cold water to cover the eggs by about an inch.
   Tip: Starting with cold water helps prevent cracking.
2. Boil the eggs. Put the saucepan on the stove over medium-high heat and bring the water to a rolling boil.
   Tip: Watch carefully to avoid water boiling over.
3. Cook eggs to hard-boiled stage. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit for 10-12 minutes to cook through.
   Tip: This method prevents overcooking and green yolks.
4. Cool and peel eggs. Transfer the eggs to a bowl of ice water to cool for 5 minutes. Then gently tap and peel the shells off under running water.
   Tip: Cooling makes peeling easier and stops cooking.
5. Prepare baby cucumbers. Wash the baby cucumbers thoroughly. Slice enough to make 1/2 cup to meet the target carbohydrate amount of 4g.
   Tip: Cut into thin rounds or sticks for easy eating.
6. Plate and serve. Arrange the peeled hard-boiled eggs and sliced baby cucumbers on a plate. Enjoy immediately or refrigerate for later.
   Tip: Add a pinch of salt or pepper to eggs if desired.

Pro tips

• Use older eggs for easier peeling.
• Peel eggs under running water to help remove shells cleanly.