Hard Boiled Eggs and Whole Wheat Crackers

Ingredients

• Large eggs 3 pieces
• Whole wheat crackers 6 pieces

Method

1. Prepare the eggs for boiling. Place the 3 large eggs gently in a single layer at the bottom of a medium-sized saucepan. Add enough cold water to cover the eggs by about 1 inch (2.5 cm).
   Tip: Starting with cold water helps prevent cracking and ensures even cooking.
2. Boil the eggs. Place the saucepan on the stove over high heat and bring the water to a rolling boil. Once boiling, reduce the heat to medium-high and let the eggs cook for exactly 12 minutes.
   Tip: Use a timer to avoid overcooking, which can cause a green ring around the yolk.
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 at least 5 minutes. This stops the cooking process and makes peeling easier.
   Tip: Cooling quickly prevents the yolks from turning gray-green and helps with peeling.
4. Peel the eggs. Gently tap each egg on a hard surface to crack the shell, then peel off the shell starting from 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.
5. Serve with whole wheat crackers. Arrange the peeled hard boiled eggs on a plate alongside 6 whole wheat crackers. You can slice the eggs in half or quarters for easier eating.
   Tip: Add a pinch of salt and pepper to the eggs if desired for extra flavor.

Pro tips

• Use eggs that are at least a week old for easier peeling.
• Store boiled eggs unpeeled in the refrigerator for up to one week.