Hard-Boiled Eggs with Cheddar Cubes

1. 1
   prep · ~1 min

   Prepare the ice bath.

   Fill a medium bowl halfway with cold water and add a handful of ice cubes. Set it next to the stove so it's ready the moment the eggs finish cooking.

2. 2
   boil · ~10 min

   Boil the eggs.

   1.Gently lower the 4 cold eggs into a medium saucepan and cover with 6 cups of cold water, about 1 inch above the eggs.

   2.Place the pan over high heat and bring the water to a full rolling boil.

   3.Once boiling, cover the pan with a lid and turn off the heat. Let the eggs sit in the hot water for 10 minutes for firm-but-creamy yolks.

   TIPStarting the eggs in cold water and bringing them up together prevents cracking and ensures even cooking.
3. 3
   prep · ~5 min

   Shock the eggs in the ice bath.

   Using the slotted spoon, immediately transfer the hot eggs into the prepared ice bath. Let them sit for 5 minutes until completely cool. This makes peeling effortless and stops the yolks from turning grey-green.

   TIPDon't skip the ice bath — it's the difference between a perfectly yellow yolk and an unappetizing green ring.
4. 4
   prep · ~3 min

   Peel and cut the eggs.

   Tap each cooled egg gently on the counter to crack the shell all over, then peel under cool running water. Halve each egg lengthwise and set on a plate or in meal-prep containers.

   TIPOlder eggs peel more easily than very fresh ones — if you can, use eggs that are at least a week old.
5. 5
   mix · ~2 min

   Season the eggs and cube the cheddar.

   1.Sprinkle the halved eggs evenly with a pinch of salt and a pinch of freshly ground black pepper.

   2.Cut the cheddar cheese into roughly 1-inch cubes, yielding about 16 small cubes.
6. 6
   assemble · ~1 min

   Assemble the snack plates.

   Divide the egg halves and cheddar cubes equally among four plates or containers — each serving gets 2 egg halves and roughly 4 cheese cubes. Serve immediately or seal and refrigerate for meal prep.

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