Hard-Boiled Eggs and Carrot Sticks

Ingredients

• Eggs 3 large
• Carrot sticks 1 cup

Method

1. Prepare the eggs. Place the 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: Using cold water helps prevent the eggs from cracking as they heat up.
2. Boil the eggs. Put the saucepan on the stove over medium-high heat and bring the water to a rolling boil. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit in the hot water for 10-12 minutes.
   Tip: Turning off the heat but keeping the eggs in hot water cooks them gently and prevents overcooking.
3. Cool and peel the eggs. After 10-12 minutes, carefully drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for 5 minutes. Once cool, gently tap each egg on a hard surface and peel off the shell.
   Tip: Cooling in ice water stops the cooking process and makes peeling easier.
4. Prepare the carrot sticks. While the eggs are boiling, wash, peel, and cut fresh carrots into sticks about 3 inches long and 1/2 inch thick to make 1 cup of carrot sticks.
   Tip: Use a sharp knife and cut evenly to ensure consistent crunchiness.
5. Serve. Place the peeled hard-boiled eggs and carrot sticks on a plate. You can add a pinch of salt or pepper to the eggs if desired.
   Tip: For extra flavor, serve with a small side of hummus or your favorite dip.

Pro tips

• Add a teaspoon of vinegar to the boiling water to make peeling eggs easier.
• Store leftover hard-boiled eggs in the refrigerator unpeeled for up to one week.