Hard Boiled Eggs with Baby Carrots

Ingredients

• Large eggs 3 pieces
• Baby carrots 1 cup

Method

1. Prepare the eggs. Place 3 large eggs gently in a single layer at the bottom of a medium saucepan. Add enough cold water to cover the eggs by about an 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, cover the pan with a lid and remove it from heat. Let the eggs sit in the hot water for 12 minutes.
   Tip: Using residual heat cooks the eggs gently and prevents overcooking.
3. Cool the eggs. After 12 minutes, carefully drain the hot water and transfer the eggs to a bowl of ice water or run cold water over them for a few minutes. This stops the cooking process and makes peeling easier.
   Tip: Cooling the eggs quickly helps avoid the greenish ring around the yolk.
4. 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 there is usually an air pocket. Rinse the peeled eggs under cold water to remove any shell fragments.
   Tip: Peeling under running water can help remove stubborn shell pieces.
5. Prepare the baby carrots. Rinse 1 cup of baby carrots under cold water to clean them. Drain well.
   Tip: If you prefer, you can lightly steam the carrots for a softer texture, but raw carrots provide a nice crunch.
6. Serve. Place the peeled hard boiled eggs on a plate alongside the baby carrots. Enjoy as a healthy snack or light meal.
   Tip: Sprinkle a pinch of salt or your favorite seasoning on the eggs for extra flavor.

Pro tips

• Use older eggs (about a week old) for easier peeling.
• Store peeled hard boiled eggs in an airtight container in the refrigerator for up to 5 days.