Hard-Boiled Eggs and Grapes

Ingredients

• Eggs 3 large
• Grapes 1 cup

Method

1. Prepare the eggs. Place the 3 large eggs in a single layer at the bottom of a saucepan or pot. Add enough cold water to cover the eggs by about an inch.
   Tip: Using cold water helps prevent cracking as the eggs heat up gradually.
2. Boil the eggs. Put the pot on the stove over medium-high heat and bring the water to a rolling boil. Once boiling, turn off the heat, cover the pot with a lid, and let the eggs sit in the hot water for 12 minutes.
   Tip: Turning off the heat and letting eggs sit prevents overcooking and makes peeling easier.
3. Cool the eggs. After 12 minutes, carefully drain the hot water and immediately place the eggs in a bowl of ice water or run cold water over them for about 5 minutes. This stops the cooking process and cools the eggs for peeling.
   Tip: Cooling eggs quickly helps the shell come off more easily.
4. Peel the eggs. Gently tap each egg on a hard surface to crack the shell all over, then peel off the shell starting from the wider end where the air pocket is. Rinse the peeled eggs to remove any small shell pieces.
   Tip: Peeling under running water can help remove small bits of shell.
5. Prepare the grapes. Wash 1 cup of seedless grapes thoroughly under cool running water and drain.
   Tip: Dry grapes gently with a paper towel to avoid excess moisture.
6. Serve. Place the peeled hard-boiled eggs and grapes on a plate or in a bowl. Enjoy immediately as a healthy snack or light meal.
   Tip: You can sprinkle a little salt or pepper on the eggs if desired for extra flavor.

Pro tips

• Use eggs that are about a week old for easier peeling.
• If you prefer warmer eggs, reduce the cooling time slightly but be careful not to overcook.