All recipes

Boiled eggs with pepper

Boiled eggs with pepper
Photo: MmaBaggio, CC BY-SA 4.0, Wikimedia Commons

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Eggs4
  • Black pepper (crushed)a pinch
  • Salta pinch

You need

  • Medium saucepan with lid
  • Jars and lidded containers
  • Sharp knife and chopping board

Method

  1. Ahead (Sunday): put 4 eggs in a saucepan and cover with cold water by 2 cm.
  2. Bring to the boil on high, then turn down to a gentle simmer on medium for 10 minutes, for a fully firm yolk.
  3. Move the eggs into a bowl of cold water for 5 minutes so they are easy to peel.
  4. Crack all over and peel under running water. Keep peeled eggs in a sealed box in the fridge for up to 4 days.
  5. On the day: halve the eggs and sprinkle with a pinch pepper and a pinch salt.

Make it easier

  • Weekend: Hard-boil eggs for the week (keep peeled eggs in a sealed box, 4 days).

Keeping and freezing

  • Fridge: keeps 2 days in a lidded box. Cool it within an hour of cooking.
  • Freezer: does not freeze well; eat within the fridge time.

Good to know

  • Contains: egg.
  • Toddlers: take their portion out before adding chilli or pepper.