Oto

Place the eggs in a saucepan and cover with cold water by at least one inch. Bring the water to a boil over medium-high heat.

Once boiling, reduce the heat to a gentle simmer and cook the eggs for 10 minutes to achieve a fully hard-boiled consistency.

Transfer the cooked eggs to a bowl of cold water or an ice bath to halt the cooking process and make them easier to peel.

Peel the eggs carefully, removing all shell and membrane, then set them aside on a clean plate.

Gently warm the palm oil in a small saucepan over very low heat until it becomes fully liquefied and fragrant, being careful not to overheat it.

Halve or quarter the peeled eggs and arrange them on a serving plate or in a shallow dish.

Drizzle the warmed palm oil generously over the arranged eggs, ensuring each piece is well coated with the vibrant orange-red oil.

Season the dressed eggs with freshly ground pepper and salt to taste, then serve immediately as a side dish or light meal.