Hard-Boiled Eggs with Radishes

Ingredients

• Egg whites 6 large
• Radishes 1 cup sliced
• Salt and pepper to taste

Method

1. Prepare the eggs. Place the 6 large egg whites in a medium saucepan. Fill the pan with enough cold water to cover the egg whites by about an inch.
   Tip: Starting with cold water helps prevent cracking during cooking.
2. Boil the egg whites. Place the saucepan on the stove over medium-high heat and bring the water to a rolling boil.
   Tip: Watch the water carefully to avoid it boiling over.
3. Cook the egg whites. Once boiling, reduce heat to medium and let the egg whites cook for 10-12 minutes to become hard-boiled.
   Tip: Set a timer to ensure perfect cooking.
4. Cool the eggs. Remove the saucepan from heat and carefully drain the hot water. Immediately transfer the egg whites to a bowl of ice water to stop the cooking process and cool them down.
   Tip: Cooling in ice water makes peeling easier and prevents overcooking.
5. Prepare the radishes. While the eggs cool, wash the radishes thoroughly. Slice them thinly into rounds or half-moons as preferred.
   Tip: Use a sharp knife or mandoline for even slices.
6. Assemble and season. Peel the cooled egg whites gently. Arrange the egg whites and sliced radishes on a plate. Sprinkle salt and freshly ground black pepper over the top to taste.
   Tip: Season gradually and taste as you go to avoid over-salting.

Pro tips

• Use fresh eggs for easier peeling and better texture.
• Cooling the eggs quickly in ice water prevents a green ring around the yolk and keeps the whites tender.