Hard-Boiled Eggs and Celery Sticks

Ingredients

• Large eggs 2 pieces
• Celery sticks 1/2 cup

Method

1. Prepare eggs for boiling. Place the two large eggs gently in a saucepan. Add enough cold water to cover the eggs by about an inch.
   Tip: Use a spoon to lower the eggs carefully to avoid cracking.
2. Boil the eggs. Put the saucepan on the stove and turn the heat to high. Once the water reaches a rolling boil, reduce the heat to medium and let the eggs cook for 9-12 minutes.
   Tip: Set a timer to avoid overcooking, which can cause a green ring around the yolk.
3. Cool the eggs. After boiling, carefully drain the hot water and immediately place the eggs in a bowl of ice-cold water. Let them cool for at least 5 minutes to stop cooking and make peeling easier.
   Tip: Cold water helps the egg whites firm up and prevents overcooking.
4. Peel the eggs. Tap each egg gently on a hard surface to crack the shell, then peel it off starting from the wider end where there is usually an air pocket. Rinse the peeled eggs to remove any shell fragments.
   Tip: Peeling under running water can help remove small shell pieces.
5. Prepare celery sticks. Wash the celery stalks thoroughly under cold water. Trim off the ends and cut into sticks about 3 to 4 inches long to make them easy to eat.
   Tip: If celery is limp, soak in ice water for 10 minutes to crisp it up.
6. Serve and enjoy. Place the peeled hard-boiled eggs and celery sticks on a plate. You can slice the eggs in half or quarters for easier eating.
   Tip: Sprinkle a little salt and pepper on the eggs for extra flavor if desired.

Pro tips

• Use eggs that are a few days old for easier peeling.
• To check if eggs are cooked, spin them on a flat surface; hard-boiled eggs spin smoothly.