Hard-Boiled Eggs and Cherry Tomatoes

Ingredients

• Eggs 2 large
• Cherry tomatoes 1 cup

Method

1. Prepare the eggs for boiling. Place the 2 large eggs gently 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 gradually.
2. Boil the eggs. Put the saucepan on the stove over medium-high heat and bring the water to a full rolling boil. Once boiling, turn off the heat and cover the saucepan with a lid.
   Tip: Turning off the heat and covering the pot helps cook the eggs gently, preventing overcooking.
3. Let the eggs cook in hot water. Let the eggs sit in the hot water, covered, for 10 to 12 minutes depending on how firm you want the yolks. For fully hard-boiled eggs, 12 minutes is ideal.
   Tip: Set a timer to ensure perfect cooking time.
4. Cool the eggs. After the cooking time, carefully drain the hot water and transfer the eggs to a bowl of ice water or run them under cold tap water to stop the cooking process. Let them cool for at least 5 minutes.
   Tip: Cooling quickly makes peeling easier and prevents a green ring around the yolk.
5. Peel the eggs. Gently tap each egg on a hard surface to crack the shell, then peel the shell 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 helps remove small shell pieces.
6. Prepare the cherry tomatoes. Rinse the cherry tomatoes under cold water and pat dry with a clean towel. You can leave them whole or slice them in half if you prefer.
   Tip: Slicing tomatoes enhances their flavor and makes them easier to eat.
7. Serve. Place the peeled hard-boiled eggs on a plate alongside the fresh cherry tomatoes. Optionally, sprinkle a pinch of salt and pepper on the eggs and tomatoes for extra flavor.
   Tip: Add a drizzle of olive oil or a sprinkle of fresh herbs like parsley for a flavor boost.

Pro tips

• Use eggs that are about a week old for easier peeling.
• Adding a pinch of salt or vinegar to the boiling water can help prevent egg cracking.