Hard-Boiled Eggs and Sliced Cucumber

Ingredients

• Large eggs 3 pieces
• Cucumber 1 cup

Method

1. Prepare the eggs. Place 3 large eggs 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 when heated.
2. Boil the eggs. Put the saucepan on the stove and turn the heat to high. Bring the water to a rolling boil.
   Tip: Watch the pot closely to avoid overboiling.
3. Cook the eggs. Once the water boils, turn off the heat and cover the saucepan with a lid. Let the eggs sit in the hot water for 10-12 minutes to cook through.
   Tip: Timing is key for hard-boiled eggs; 12 minutes gives a fully cooked yolk.
4. Cool the eggs. Drain the hot water and immediately place the eggs in a bowl of ice water or run them under cold water for several minutes. This stops the cooking process and makes peeling easier.
   Tip: Cooling quickly prevents a green ring from forming around the yolk.
5. Peel the eggs. Gently tap each egg on a hard surface to crack the shell, then peel it off starting from the wider end where the air pocket is.
   Tip: Peeling under running water can help remove small shell pieces.
6. Slice the cucumber. Wash the cucumber thoroughly. Using a sharp knife, slice the cucumber into thin, even rounds until you have about 1 cup of slices.
   Tip: For extra crunch, keep the cucumber chilled before slicing.
7. Plate and serve. Arrange the peeled hard-boiled eggs and cucumber slices on a plate. You can season with a pinch of salt or pepper if desired.
   Tip: Serve immediately for the freshest taste.

Pro tips

• Use older eggs for easier peeling as fresh eggs can be harder to peel.
• To add flavor, sprinkle a little salt, pepper, or your favorite herbs on the eggs or cucumber.