Hard-Boiled Eggs and Snap Peas

Ingredients

• Large eggs 2 pieces
• Snap peas 1/2 cup

Method

1. Prepare eggs for boiling. Place the 2 large eggs in a single layer at the bottom of a saucepan. Add enough cold water to cover the eggs by about 1 inch.
   Tip: Using cold water helps prevent cracking and promotes even cooking.
2. Boil the eggs. Put the saucepan on the stove and bring the water to a rolling boil over medium-high heat.
   Tip: Keep an eye on the water to avoid overboiling.
3. Simmer and cook eggs. Once boiling, reduce the heat to low and let the eggs simmer gently for 10-12 minutes to ensure they are hard-boiled.
   Tip: Simmering rather than a full boil prevents the eggs from bouncing and cracking.
4. Cool the eggs. Carefully drain the hot water and immediately place the eggs in a bowl of ice water or run under cold water for at least 5 minutes to stop cooking and make peeling easier.
   Tip: Cooling quickly helps prevent the green ring around the yolks.
5. Peel the eggs. Gently tap each egg on a hard surface to crack the shell, then peel off the shell under running water to remove any small shell pieces.
   Tip: Rolling the egg gently on the counter before peeling can help loosen the shell.
6. Prepare snap peas. Rinse 1/2 cup of snap peas thoroughly under cold water. Trim the ends if desired.
   Tip: Fresh snap peas should be crisp and bright green.
7. Serve. Place the peeled hard-boiled eggs and snap peas on a plate. Enjoy immediately as a healthy snack or light meal.
   Tip: You can sprinkle a pinch of salt or pepper on the eggs for extra flavor if desired.

Pro tips

• Use older eggs for easier peeling if possible.
• To add flavor, serve with a small dab of mustard or a drizzle of olive oil on the snap peas.