Hard-Boiled Eggs with Cucumber Slices

Ingredients

• large eggs 2 pieces
• cucumber 1 cup

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 eggs in the pot 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, cover the pan with a lid, and let the eggs sit in the hot water for 10-12 minutes.
   Tip: Covering the pan traps heat and gently cooks the eggs to avoid overcooking.
3. Cool the eggs. After 10-12 minutes, carefully drain the hot water and immediately transfer the eggs to 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: Cooling quickly prevents the greenish ring around the yolk.
4. Peel the eggs. Gently tap each egg on a hard surface to crack the shell all over, then peel off the shell starting from the wider end where the air pocket is. Rinse the peeled eggs to remove any shell fragments.
   Tip: Peeling under running water can help remove stubborn shell pieces.
5. Prepare cucumber slices. Wash the cucumber thoroughly. Using a sharp knife, slice the cucumber into thin, even rounds until you have about 1 cup (240 grams). Arrange the slices on a plate.
   Tip: For extra crispness, chill the cucumber before slicing.
6. Serve. Place the peeled hard-boiled eggs alongside the cucumber slices on a plate. Optionally, sprinkle a pinch of salt and pepper on the eggs or cucumbers for added flavor.
   Tip: Serve immediately for best texture and freshness.

Pro tips

• Use older eggs (about a week old) for easier peeling.
• Add a pinch of salt or a drizzle of olive oil to cucumber slices for extra taste.