Bagel with Cream Cheese and Apple

Ingredients

• 6 pieces Large Eggs (Preferably 7-10 days old for easier peeling)
• 4 cup Water (Cold water, enough to cover eggs by 1 inch)
• 0.5 tsp Salt (Optional, added to boiling water)
• 2 cup Ice Cubes (For the ice bath)

Instructions

1. 1

   Prepare the Eggs

   • Gently place 6 large eggs in a single layer at the bottom of a medium saucepan.
   • Add enough cold water to cover the eggs by at least 1 inch.
   • If using, stir in 0.5 tsp of salt. This can help prevent the egg whites from leaking if a shell cracks.
2. 2

   Boil and Cook

   • Place the saucepan over high heat and bring the water to a full, rolling boil.
   • As soon as the water boils, immediately turn off the heat, remove the pan from the burner, and cover it with a tight-fitting lid.
   • Let the eggs stand in the hot water for 12 minutes for firm, fully-cooked yolks.
3. 3

   Cool in Ice Bath

   • While the eggs are cooking, prepare an ice bath by filling a medium bowl with cold water and 2 cups of ice cubes.
   • Once the 12 minutes are up, use a slotted spoon to carefully transfer the cooked eggs from the hot water directly into the ice bath.
   • Let the eggs cool in the ice bath for at least 5 minutes. This step is crucial as it stops the cooking process and makes them much easier to peel.
4. 4

   Peel and Serve

   • To peel, gently tap an egg on a hard surface to crack the shell all over.
   • Roll the egg between your palms to loosen the shell.
   • Peel the shell off, starting from the wider end where the air pocket is. Peeling under a gentle stream of cool water can help wash away any small shell fragments.

Ingredients

• 3 cup Raw Peanuts (shelled and unsalted)
• 0.5 tsp Fine Sea Salt (adjust to taste)
• 2 tsp Honey (Optional, for sweetness. Maple syrup also works.)
• 1 tbsp Peanut Oil (Optional, for a creamier, thinner consistency.)

Instructions

1. 1

   Roast the Peanuts

   • Preheat your oven to 350°F (175°C).
   • Spread the raw peanuts in a single, even layer on a large baking sheet.
   • Roast for 10-12 minutes, stirring once halfway through, until they are lightly golden and smell fragrant. Keep a close eye on them as they can burn quickly.
   • Remove from the oven and let them cool on the baking sheet for 5-10 minutes. They should still be warm to the touch for easier blending.
2. 2

   Process the Peanuts into Butter

   • Transfer the warm roasted peanuts to the bowl of a high-powered food processor or a heavy-duty blender.
   • Process for 1 minute. The peanuts will break down into a coarse, crumbly texture resembling sand.
   • Scrape down the sides and bottom of the bowl, then process for another 1-2 minutes. The mixture will form a thick, stiff paste and may clump into a ball.
   • Scrape the bowl again. Continue processing for another 3-5 minutes. The ball will break down as the peanuts release their natural oils, transforming into a grainy, and then finally a smooth, creamy, and liquidy peanut butter.
   • Be patient during this stage; it can take 5-8 minutes of total processing time depending on the power of your machine. Stop and scrape the sides as needed to ensure even blending.
3. 3

   Season and Finalize

   • Once the peanut butter is smooth and creamy, add the fine sea salt and optional honey (or maple syrup).
   • If you prefer a thinner consistency, add the optional peanut oil, 1 teaspoon at a time, until your desired texture is reached.
   • Pulse for another 20-30 seconds to fully incorporate the seasonings.
4. 4

   Store the Peanut Butter

   • Transfer the finished peanut butter into a clean, airtight glass jar or container.
   • Store it in the refrigerator. It will firm up as it cools and will keep for up to one month.