Hard-Boiled Eggs with Baby Carrots

Ingredients

• Large eggs 2 pieces
• Baby carrots 1/2 cup
• Water enough to cover eggs cups
• Salt a pinch

Method

1. Prepare the eggs. Take 2 large eggs out of the refrigerator and let them sit at room temperature for about 5 minutes. This helps prevent cracking when boiling.
   Tip: If you forget this step, cold eggs can still be boiled, but they might crack more easily.
2. Boil the eggs. Place the eggs in a single layer at the bottom of a saucepan. Add enough cold water to cover the eggs by about an inch. Add a pinch of salt to the water if you like. Place the pan on the stove and turn the heat to high.
   Tip: Using cold water and slowly heating helps prevent cracking.
3. Cook the eggs. Once the water reaches a rolling boil, cover the pan with a lid and turn off the heat. Let the eggs sit in the hot water, covered, for 12 minutes. This method gently cooks the eggs without overcooking.
   Tip: Avoid boiling the eggs vigorously for too long to prevent a greenish ring around the yolk.
4. Cool the eggs. After 12 minutes, carefully drain the hot water and immediately place the eggs in a bowl of ice water or run them under cold water for a few minutes. This stops the cooking process and makes peeling easier.
   Tip: Letting eggs cool completely makes peeling much easier.
5. Peel the eggs. Gently tap each egg on a hard surface to crack the shell all around, then peel the shell off. Rinse the peeled eggs to remove any small shell pieces.
   Tip: Peeling under running water can help remove stubborn shell bits.
6. Serve with baby carrots. Arrange the peeled hard-boiled eggs on a plate alongside 1/2 cup of washed baby carrots. Optionally, sprinkle a little salt on the carrots or eggs for extra flavor.
   Tip: You can slice the eggs in half or quarters for easier eating.

Pro tips

• Use older eggs for easier peeling, as very fresh eggs tend to be harder to peel.
• Add a splash of vinegar to the boiling water to help prevent egg whites from leaking if an egg cracks.