Hard-Boiled Eggs with a Pinch of Salt

Instructions

1. 1

   Carefully place the two large eggs in a small saucepan.

2. 2

   Add enough cold water to the saucepan to cover the eggs by about one inch.

3. 3

   Bring the water to a rolling boil over high heat. Once boiling, immediately remove the saucepan from the heat, cover it with a lid, and let the eggs sit in the hot water for 10-12 minutes for firm yolks.

4. 4

   While the eggs are sitting, prepare an ice bath by filling a small bowl with ice and cold water.

5. 5

   After the sitting time, carefully transfer the hard-boiled eggs from the hot water to the ice bath using a slotted spoon. Let them cool in the ice bath for at least 5 minutes to stop the cooking process and make them easier to peel.

6. 6

   Once cooled, gently tap and roll each egg on a hard surface to crack the shell. Peel the eggs under cool running water for easier shell removal.

7. 7

   Slice each peeled hard-boiled egg in half or quarters, sprinkle with a pinch of salt, and serve immediately as a quick snack.