Ingredients
*6 large eggs (preferably older eggs—this will make them easier to peel)Instructions
- 1Place the eggs in a saucepan and fill with enough cold water to cover the eggs (they should sit in a single layer). Bring to a boil over medium-high heat. As soon as the water comes to a boil, turn off the heat and cover the pan; let sit for 13 minutes (15 minutes if you’re cooking a dozen).
- 2Drain the eggs, then transfer to a bowl of ice water. Let cool completely.
- 3To peel, gently crack the eggs on the countertop all over, then roll them between your hands. Peel the egg. split some salt to taste.
- can do well with a mixture of chopped tomatoes + finelychopped onions+corriander leaves+little pepper aka[ kachumbari]
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