Hard-Boiled Eggs with Bell Pepper Strips

Ingredients

• large eggs 2 pieces
• bell pepper strips 1 cup

Method

1. Prepare the eggs for boiling. Place the 2 large eggs gently in a single layer at the bottom of a saucepan. Add enough cold water to cover the eggs by about an inch (2.5 cm).
   Tip: Using cold water helps prevent cracking and cooks the eggs evenly.
2. Boil the eggs. Place the saucepan over medium-high heat and bring the water to a rolling boil. Once boiling, cover the saucepan with a lid and remove it from heat. Let the eggs sit in the hot water for 12 minutes.
   Tip: Setting a timer ensures perfectly cooked yolks without overcooking.
3. Cool and peel the eggs. After 12 minutes, carefully drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for at least 5 minutes. Then gently tap each egg on a hard surface to crack the shell and peel it off.
   Tip: Cooling eggs quickly stops cooking and makes peeling easier.
4. Prepare the bell pepper strips. Wash the bell pepper thoroughly. Cut off the top and bottom, remove the seeds and white membranes inside. Slice the pepper into thin strips about 3-4 inches long.
   Tip: Choose bell peppers with firm skin for crisp strips.
5. Assemble and serve. Place the peeled hard-boiled eggs on a plate. Serve alongside the fresh bell pepper strips. Optionally, sprinkle a pinch of salt or pepper on the eggs for extra flavor.
   Tip: Cut eggs in halves or quarters if preferred for easier eating.

Pro tips

• Use older eggs for easier peeling.
• Add a pinch of salt to the boiling water to prevent cracking.