Hard-Boiled Eggs and Whole Wheat Crackers

Ingredients

• Large eggs 2 pieces
• Whole wheat crackers 10 pieces

Method

1. Prepare the eggs. 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 (2.5 cm).
   Tip: Using cold water and starting with the eggs in the pan helps prevent cracking.
2. Boil the eggs. Put the saucepan on the stove over medium-high heat and bring the water to a rolling boil. Once boiling, turn off the heat and cover the pan with a lid.
   Tip: Turning off the heat and covering the pan allows the eggs to cook gently and evenly.
3. Cook the eggs. Let the eggs sit in the hot water, covered, for 11-12 minutes. This timing ensures the yolks are fully cooked but not overcooked.
   Tip: Set a timer to avoid overcooking, which can cause a green ring around the yolk.
4. Cool the eggs. Carefully drain the hot water from the pan. Transfer the eggs to a bowl of ice water or run them under cold water to stop the cooking process and make peeling easier.
   Tip: Cooling the eggs quickly helps prevent a sulfur smell and makes peeling smoother.
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. Rinse the peeled eggs to remove any shell bits.
   Tip: Peeling under running water can help remove stubborn shell pieces.
6. Serve with crackers. Place the peeled hard-boiled eggs on a plate alongside 10 whole wheat crackers. Enjoy immediately or pack for a snack.
   Tip: You can slice the eggs for easier eating or sprinkle a little salt and pepper for extra flavor.

Pro tips

• Use eggs that are a few days old for easier peeling compared to very fresh eggs.
• If you prefer softer yolks, reduce the sitting time in hot water to 9-10 minutes.