Breakfast Burrito with Pear

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.