Hard-Boiled Eggs and Cucumber Slices

Ingredients

• Large eggs 3 pieces
• Cucumber 1/2 medium

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: Using cold water and starting with eggs in the pan helps prevent cracking.
2. Boil the eggs. Put the saucepan on the stove over high heat and bring the water to a rolling boil. Once boiling, cover the pan with a lid and remove it from heat. Let the eggs sit in the hot water for 12 minutes to cook through.
   Tip: Do not boil eggs continuously; using residual heat ensures even cooking and easier peeling.
3. Cool and peel eggs. After 12 minutes, carefully drain the hot water and transfer the eggs to a bowl of cold water or an ice bath. Let them cool for at least 5 minutes. Gently tap each egg on a hard surface to crack the shell, then peel off the shell starting from the wider end.
   Tip: Cooling eggs quickly stops cooking and makes peeling easier.
4. Prepare cucumber slices. Wash half a medium cucumber thoroughly under running water. Using a sharp knife, slice the cucumber into thin, even rounds about 1/8 inch thick.
   Tip: For extra crispness, you can chill the cucumber before slicing.
5. Plate and serve. Arrange the peeled hard-boiled eggs and cucumber slices on a plate. You can cut the eggs in halves or quarters if preferred. Enjoy immediately as a healthy snack or light meal.
   Tip: Add a pinch of salt or pepper to enhance flavor if desired.

Pro tips

• Use older eggs (about a week old) for easier peeling.
• To add flavor, sprinkle a little paprika or herbs on the eggs.