How to Make Hard Boiled Eggs

How to Make Hardboiled Eggs

Hard boiled eggs are a great way to get your protein fix for breakfast, lunch, dinner or a snack. The method for cooking the eggs is very simple and can be done in no time at all. I like to boil about a dozen eggs at a time and keep them in the fridge for whatever comes my way during the week.

To store the eggs, peel them and dry well with a paper towel, then place in a airtight container. They should last about 4 days. You never know when you are going to have a craving of deviled eggs, egg salad or my favorite, breakfast guacamole!

You will need...

  • 6 -12 Egg
  • 1 Medium Pot
  • 1 Slotted Spoon
  • 1 qt. Ice
  • 1. Place the eggs into the bottom of a pot and cover with cold water.

    2. Bring the water to a full boil, cover, and turn off heat.

    3. Let the eggs sit for 12 minutes.

    4. Take the eggs out of the pot and place then into a bowl with ice water.

    5. Let the eggs cool completely before peeling.

    6. Dry the eggs week and store in a sealed container in the fridge for up to 4 days.

    Breakfast Guacamole

    Breakfast Guacamole

  • 5 Hardboiled Eggs
  • 2 Avocado
  • 1/4 C Cilantro, chopped
  • 1 tsp. Jalapeño, minced
  • 1 Tomato, small dice
  • 1 Lime
  • 1/4 tsp. Salt and Pepper
  • Place all of the ingredients into a bowl and smash together until chunky. Serve with a toasted tortilla and roll hard!

    Chef Egg's September 2016 Events and Newsletter

    Chef Egg's September 2016 Events and Newsletter

    My name is Chef Egg and I want to free you from the fast food prison and give you the skills you need to succeed in the kitchen. I do this by teaching the people proper culinary fundamentals in an entertaining and engaging way. I am rocking Chef Egg Live, monthly pop up cooking classes in Baltimore and with corporate, college and school, military and non profit organization throughout the country.

    I am also the creator and host of Chef Egg's Cooking Eggsperience, "Where the kitchen Comes To Life". This is a scripted cooking show that features a cast of colorful characters that literally come to life in Chef Egg's kitchen. Check out the pilot episode: Pizza Party at www.cookingwithegg.com

    September is going to be great month for classes and events. I will be visiting Greensboro College to cook with the students, doing a hands on Paella class at Blue Moon Cafe, cooking throughout the whole Baltimore Book Festival and more. We will also be debuting Chef Egg "Cooking with STEAM Power" at Baltimore City Schools. We will also debut more cooking vids and going live throughout the month. Now let's get crackin' in the kitchen!!! Chef Egg

    September Events

  • Cool Progeny's Little Lion Challenge: Super Hero Social
  • Saturday 9/10, 5:30-8:00pm, Tix ($10) and Info at http://coolprogeny.com/2016/08/2016-superhero-social/

  • Chef Egg Live: College Cooking Tour @ Greensboro College
  • Tuesday 9/20, 8:00p, Free for students and faculty

  • Chef Egg Live @ Baltimore Book Fest
  • Friday 9/23 – Sunday 9/25, Times: TBD, Info at http://www.baltimorebookfestival.com

  • Chef Egg Live: Hands On Paella Party
  • Wednesday 9/28, 6:30p, Menu: Autumn Sangria, Spanish Paella w/ Chorizo and Seafood, Homemade Churros w/ Spiced Cinnamon Sugar

    Tix ($35) and Info at www.chefegg23.eventbrite.com

  • Chef Egg Live: Thai Basic's
  • Whole Foods Market Annapolis - Culinary Center Menu: Papaya Salad, Tom Yum Soup - Sweet, Spicy and Savory Coconut Soup, Nom Tok - Beef Salad, Classic Pad Thai, Mango Coconut Sorbet with Sweet Chili Sauce

    Tix ($35) and Info at https://www.regonline.com/Register/Checkin.aspx?EventID=1881127

    Chilled Avocado and Buttermilk Soup

    Chilled Avocado and Buttermilk Soup

  • 2 Avocados
  • ¾ C Low Fat Buttermilk
  • ½ C Tomatillos, chopped
  • ½ C Chicken or Vegetable Broth
  • 1 tsp. Serrano or Jalapeño Pepper, chopped
  • 1 Garlic Clove
  • 1/4 C Fresh Cilantro
  • 1/2 Lime, juiced
  • ¼ Red Bell Pepper, small dice
  • 1/3 C Cucumber, small dice
  • ½ Lime, juiced
  • 2 tbsp. Chives, Chopped
  • 4 oz. Crab or Shrimp (optional)
  • Place the first 7 ingredients into a blender, blend until smooth and season with salt and pepper. Toss the remaining ingredients together, season with salt and pepper then refrigerate until service. Top each serving of soup with the chopped vegetable garnish.

    College Cooking- How To Cut Fresh Fruit

    College Cooking - How To Cut Fresh Fruit

    Mornings are a drag, but the one thing that can get me out of bed is a big bowl of fresh cut fruit. You can eat the fruit straight up, pop it in a blender with some yogurt or freeze it for a healthy frozen treat. Fresh fruit will give you the boost of healthy sugar you need for a successful start to your day. The bright colors and flavors will get you pumped for whatever comes your way. Also, when you keep a cup of fresh cut fruit or whole fruit in your bag you are less likely to visit the candy machine and fast food spots or make poor food choice during out the day.

    Check this vid out and learn how to cut whole fruits like pineapple, mango and kiwi, then pack it up for freshness.

    Now Get Crackin' !!!

    Chef Egg

    The Fresh Egg Test

    Picking a fresh egg from a carton of eggs is very easy and can be done with a bowl of cold water. If it drops to the bottom it's good to go, If it floats, it's not so fresh. Watch the video to get info you need to succeed in the kitchen.

    Chef Egg's August 2016 Events

    Chef Egg's August 2016 Newsletter and Events

    Whats Up Friends!!!

    The summer has been rocking so far and August will bring many adventures, classes and new cooking lessons. We will also start a new social media program aimed at getting you and your family prepared for kitchen success.

    Chef Egg will be in New York City on Fox News on Aug 14th, cooking with my wounded warrior friends, and then cooking up summer foods that will cool you out and make your mouth water. You can also check out lots of new vids and the latest episode of "Chef Egg Eats Baltimore". We are preparing "Pescado Vera Cruz at the Fells Point Pier. Check out the events below and get cracking' today!

    August Events

  • Chef Egg Live on Fox News "Fox and Friends"
  • Sunday Aug 14th, Time TBD (8:30-10:00a) Tune into Fox News on cable or web

  • Chef Egg Live: The Crabby Party
  • The Local Oyster @ Mt. Vernon Marketplace Tuesday Aug 17th, 6:30p Tix $25 @ www.chefegg23.eventbrite.com

    Menu: Chilled Buttermilk, Avocado and Crab Soup, Broiled Oysters w/ Crab Imperial, Homemade Crepes w/ Crab, Roasted Tomato, Corn and Herbs

  • Chef Egg Kids Book Release
  • Play Café – Hampden, Baltimore Monday Aug 22nd, 10a FREE EVENT Hampden's own Chef Egg will unveil his new children's book, "The Kitchen Comes To Life"! Chef Egg wants to introduce you to his friends and his kitchen that is brimming with colors, flavors and cooking inspiration for the whole family. Chef Egg will be also be reading some of his favorite food themed kids books and answering all of your cooking questions for kids and adults alike. Books will be available for sale and signing.

  • Chef Egg Live: Summer in Paris
  • Whole Foods Market Annapolis Culinary Center Thursday Aug. 25th, 6:30p Tix @ https://www.regonline.com/Register/Checkin.aspx?EventID=1868409

    Menu: Savory Herbed Gallete w/ Roasted Tomato and Chèvre, Mixed Salad Nicoise, Poison en Papillote - Fish in a Parchment, Cherry Clafoutis

  • Chef Egg Live: Hands On Thai
  • Blue Moon Café Too Wednesday Aug 31st, 6:30p Tix $35 @ www.chefegg23.eventbrite.com

    Menu: Thai Ice Tea, Nam Tok - Waterfall Beef Salad, Shrimp and Veggie Summer Rolls w. Peanut Sauce, Chicken Basil Lettuce Wraps, Mango Sticky Rice

    Fish w/ Tomatillo Sauce

    Pescado Vera Cruz

  • 1 lb. Tilapia
  • 1 tsp. Salt and Pepper
  • 1 C Flour
  • 2 tbsp. Olive Oil
  • 1 Onion, small
  • 1 tbsp. Garlic, chopped
  • ½ Jalapeño, sliced thin
  • 1 C Tomatillos, chopped
  • ¼ C Olives, chopped
  • 1 tsp. Cumin
  • 1 tsp. Oregano
  • 1 C Chicken Stock
  • 1 Lime, juiced
  • 1/3 C Cilantro
  • Summer Strawberry Pie

    This recipe for summer strawberry pie is really easy and great for picnics, lunches, brunches and parties on hot summer nights. You can use also add all types of summer fruits like blue/black or raspberries, peaches, plums and nectarines.

    Summer Berry Pie

  • 1 Pre Made Frozen Pie Crust, blind baked and cooled
  • 4.5 C Strawberries, rinsed, dried and halved
  • 3/4 C Sugar
  • 1/2 tsp. Salt
  • 3 tbsp. Corn Starch
  • 1/2 Lemon, juiced
  • Cook the crust following the instructions for blind baking. Place 1/3 of the strawberries in a pan with the sugar, salt, lemon and cornstarch. Simmer for 15 minutes on low heat then smash the fruit until chunky. You can also place this into a blender and carefully blend until smooth. Let this mixture cool completly.

    Place the rest of the berries into the pie shell, pour over the berry jam mixture and let chill in the fridge for 2 hours. You can top this with extra berries (blue, black or raspberry), whipped cream and ice cream for an extra awesome treat.

    5 Steps to Perfectly Seared Scallops

    Scallops are one of the most tasty treats from the sea. Cooked and served properly, the outside will be crisp while the inside is soft and tender. Most of the time scallops will be over cooked and result in a very rubbery texture that is not fun to chew let alone eat. Follow these simple steps, and you will get restaurant quality scallops every single time.

    1. Start Fresh - Only buy high quality seafood that smells and looks fresh.

    2. Dry It Up - Dry the seafood well with a paper towel or or kitchen towel. When you place it in the pan, it will start to sear and seal in the juices immediately.

    3. Keep it Hot - Work with a hot skillet and leave plenty of room between scallops while cooking. This will allow the water that cooks out of the seafood to evaporate instead of staying in the pan.

    4. S&P - Season lightly with salt and pepper to help form the outside crust and enhance the natural flavor of the seafood.

    5. Cooking Time - Do not over cook you scallops! A simple sear for 2-3 minutes on both sides should do the trick and leave you with a perfectly cooked scallop.

    *** Most Important*** Do not touch the scallops while cooking. Once you place them in the pan, let them cook, turn once and repeat.

    Seared Scallops

  • 8 Scallops - Large or Jumbo
  • 1 tsp. Kosher Salt
  • 1 tsp. Black Pepper, ground
  • 1 tbsp. Oil - Olive, Veg or Canola
  • Place a large non stick or cast iron skillet over medium heat, then let it heat up for 3 minutes. Place the scallops onto a plate and pat both sides dry. Season both sides of the scallop with salt and pepper. Add the oil to the pan, when it smokes place the scallops into the pan with at least 1/2 inch between each one. Let the scallops cook for 2-3 minutes or until you see it has cooked half way up the side - do not touch while cooking. Flip the scallops and repeat. The scallops should be almost cooked though but not completely. Remove the scallops from the pan and serve immediately.

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