Hard-Boiled Eggs and Orange Slices

Ingredients

• Eggs 3 large
• Orange 1 medium

Method

1. Prepare the eggs. Place the 3 large eggs gently in a single layer at the bottom of a saucepan. Add enough cold water to cover the eggs by about an inch (2.5 cm).
   Tip: Using cold water helps prevent cracking and cooks eggs evenly.
2. Bring water to a boil. Put the saucepan on the stove over medium-high heat and bring the water to a rolling boil.
   Tip: Keep an eye on the pot to avoid boiling over.
3. Cook the eggs. Once boiling, turn off the heat and cover the saucepan with a lid. Let the eggs sit in the hot water for 12 minutes to cook through.
   Tip: Covering traps heat and cooks the eggs gently for perfect hard-boiled texture.
4. Cool the eggs. After 12 minutes, carefully drain the hot water. Immediately transfer the eggs to a bowl of ice water or run them under cold water for several minutes to stop the cooking process and make peeling easier.
   Tip: Cooling quickly prevents overcooking and makes peeling simpler.
5. Peel the eggs. Gently tap each egg on a hard surface to crack the shell, then peel it off starting at 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.
6. Prepare the orange. While the eggs cool, peel the orange by removing the skin and white pith. Slice the orange into wedges or rounds as preferred.
   Tip: Use a sharp knife to make clean slices and avoid squishing the fruit.
7. Serve. Place the peeled hard-boiled eggs on a plate alongside the orange slices. Enjoy immediately for the best taste and texture.
   Tip: You can sprinkle a pinch of salt and pepper on the eggs if desired.

Pro tips

• Use eggs that are a few days old for easier peeling compared to very fresh eggs.
• To check if eggs are cooked, you can spin one on a flat surface; a hard-boiled egg spins smoothly.