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Chef Egg June 2014 Events

Featured Events

Chef Egg's Live Cooking Eggsperience: Summer Pasta
Wednesday June 25th, Blue Moon Cafe, Baltimore MD

Join Baltimore's own Chef Egg as he teaches you the secrets to preparing fresh pasta from scratch. These simple and inexpensive recipes will burst with flavor and give you the skills you need to succeed in the kitchen!

Menu: Potato and Ricotta Gnocci with Roasted Tomato Sauce, Summer Vegetable Pasta Carbonara, Fresh Pasta with Artichoke and Lemon, Herb Pesto

Tickets and info at *BYOB for 21+, Street parking is available

Free Events at Whole Foods Market

How To Make Crepes with Chef Egg
Menu: Learn how to make homemade Crepe Batter, Seafood and Mushroom Crepes and classic Crepe Suzette

  • Whole Foods Market Harbor East, Tuesday June 10th @ 6:30a
  • Half Pints Club: Ice Cream Social

  • Whole Foods Market Rockville, Tuesday June 17th @ 4:00p
  • Cooking with Teens – Hands On Cooking
    Menu: Arroz Con Pollo with Fresh Salsa and Guacamole and Baked Tortillas

  • Whole Foods Market Rockville, Tuesday June 17th @ 6:30p
  • Half Pints Club: Bug Out with Chef Egg

  • Whole Foods Market Rockville, Thursday June 26th @ 4:00p
  • College Cooking: Simple Chicken Recipes

    Kitchen Tools and Staples for College

    How to Filet a Fish

    How to Fillet a Red Snapper Fish -- powered by ehow

    Homemade Ginger Ale

    Homemade Ginger Ale

  • 1 tsp. Lemon Juice
  • 2.5 Tbsp. Sugar
  • 2 tsp. Ginger Juice
  • 10 oz. Club Soda, Ice Cold
  • 1C Ice
  • Grate the ginger very fine, place the pulp in a paper towel and carefully squeeze the juice out. Place the lemon juice, sugar and ginger juice in a large glass and stir in 3 oz of the club soda to dissolve the sugar. Fill the glass with the ice and slowly stir in the rest of the cold club soda.

    Homemade Soft Pretzels

    How to make Soft Pretzels

    Soft pretzels are an incredible treat. They can be dipped in cheese sauce, ranch dressing, marinara, crab dip and even sprinkled with cinnamon sugar. Most of the time a soft pretzel will come from a roller rink, ball game or the movie theater. A pre cooked, then frozen, then re-thawed and then semi baked, big pile of gross. But how could you get a perfectly toasty, chewy, crusty soft pretzel in your own home? Well, the answer is right before your eyes.

    We start this recipe out by purchasing pre made pizza dough from the store, at the outrageous price of $1.99. Then you simply roll and twist anyway you like. Next you will boil the dough in a pot of water and baking soda. The baking soda will give you that dark and chewy crust only found in pretzels. After that you salt em' and pop them in a super hot oven for 15 minutes to finish cooking the dough inside while browning the outside.

    Soft Pretzel Bites

  • 1 Prepared Pizza Dough
  • 1/3 C Baking Soda
  • 2 tbsp. Coarse Kosher Salt
  • Pre heat the oven to 450 F. Bring a large pot of water to a boil, carefully stir in the baking soda and keep the water at a simmer. Cut the dough into 8 equal pieces. Lightly flour your hands and rolling surface. Roll each piece of dough in your hands until it is 1/3 – ½ inch thick. Lightly flour your knife and cut the dough into 1-inch pieces. Carefully place the dough into the water and boil for 30 seconds. Remove the dough from the water; drain well and place on a lightly greased baking sheet. Sprinkle with the salt and bake in the middle rack for 15 minutes, rotating the pan half way through cooking. Remove the pretzels from the baking sheet and enjoy while still warm

    How to Make Fried Rice

    How to Make Fried Rice

  • 2 tbsp. Oil
  • 1 tbsp. Garlic, minced
  • 2 Eggs, whisked
  • 1 C Onion, small dice
  • 2 C Fresh, Canned or Frozen Mixed Veggies
  • 2 C Chicken, cooked, cooled and chopped (Optional) or 1/3 C cooked Bacon, chopped
  • 4 C Rice, cooked and cooled - from 1 C uncooked rice
  • 1/4 C Soy Sauce, low salt version
  • Bring a very large skillet up to medium heat, add 1/3 of the oil to the pan and let it heat up for 30 seconds. Add the garlic and eggs then scramble until cooked through, about 30 seconds, then remove from pan. Add another third of the oil cook the onions over high heat for 2-3 minutes, add the rest of the veggies and cook until browned then remove. Add the rest of the oil to the pan and cook the chicken until browned. Add the rice, egg and veggies to the pans and toss over medium high heat with the soy sauce.

    Garnish with fresh chopped cilantro, green onions or bean sprouts. Feel free to sub the chicken with chopped steak, pork, shrimp, tofu or seitan. You can also add any kind of veggies you like to this dish and it will taste awesome!

    Now Get Crackin'! Chef Egg

    Chef Egg May 2014 Events

    Featured Events

    Chef Egg Live: Grilled Cheese Please
    Thursday May 8th, 7:15-9:30p at Blue Moon Cafe

    Menu: Aged Cheddar and Green Apple on Cinnamon Raison Bread, French Croque Monsure (Ham and Gruyere), Open Faced Jalapeño and Crab, Goat Cheese, Avocado and Tomato

    Tickets and Info at

    Chef Egg at the Baltimore Farmers Market and Bazaar
    Sunday May 11th, 9:00a-11:00a

    Chef Egg Live Blue Moon Brunch
    Thursday May 29th, 7:15-9:30p at Blue Moon Cafe

    Menu: Fresh Fruit with Mint and Booze, Blue Moons Café's Capt. Crunch French Toast, Poached Eggs with Hollandaise over Maple Sausage and Sweet Potato Hash

    Tickets and Info at

    Free Classes at Whole Foods Market

    Vegetarian Mothers Day Brunch

    Menu: Blueberry and Cornmeal Pancakes with Peaches, Garden Vegetable Quiche, Lemon Poppy Seed Scones

  • Whole Foods Market Rockville, Tuesday May 6th, 6:30p
  • Whole Foods Market Harbor East, Wednesday May 7th, 6:00p
  • Cooking with Teens

    Menu: Spring Vegetable Pasta Carbonara and Green Salad with Homemade Dressing

  • Whole Foods Market Rockville, Tuesday May 27th, 6:30p
  • Asparagus, Bacon and White Bean Soup

    Asparagus, Bacon and White Bean Soup

  • 4 slices Bacon* or Smoked Turkey, chopped
  • 1 C Leaks or Onions, sliced or diced
  • 1 Carrot, small dice
  • 1 Celery, small dice
  • 1 C White Wine (Optional)
  • 1 qt. Chicken or Vegetable Stock or Water, low or no salt variety
  • 1 Bay Leaf
  • 1 lb. Asparagus, small dice
  • 1 can White Beans, drained and rinsed
  • 1 tsp. Sugar
  • ½ Lemon, juiced
  • 1 tsp. Salt and Pepper
  • Place a medium saucepan over medium heat. Add the bacon to the pan, brown the bacon and then remove. Add the leeks or onions, celery and carrot to the pot and sweat over low heat. Add the white wine and reduce by half. Add the stock, beans and bay leaf then simmer on low heat for 15 minutes. Add the asparagus and simmer for 3-5 minutes. Adjust the flavor by stirring in the sugar, lemon juice, salt and pepper. Garnish with fresh herbs and crispy bacon.

    *Feel free to not add bacon for a vegetarian option.

    Pasta with Bacon and Tomatoes

    Pasta with Bacon and Tomatoes

  • 4 Bacon, strips
  • 1/4 Onion, sliced
  • 1 tbsp. Garlic, smashed
  • 2 C Tomato, chopped
  • 1 C Red Wine, White Wine or Chicken and Veggie Stock
  • 1 tbsp. Sugar
  • 1/4 tsp. Salt and Pepper
  • 8 oz. Pasta
  • 1/2 C Pasta Water
  • 1/4 C Fresh Basil, chopped or 2 tsp. dried
  • Heat a small saucepan or skillet over medium heat, add the bacon and cook until crisp. Add the onions, cook until soft then add the garlic and and cook for one minute. Add the tomatoes, wine or stock and sugar to the pan. Cover the sauce and simmer on low heat until the tomatoes break down, about 15 minutes. Season with salt and pepper.

    Place the pasta in a pot of boiling, salted water and cook for 2 minutes less the the instructions read. Add the pasta and 1/2 C of the pasta water to the tomato sauce. Simmer the pasta for 3 minutes or until the sauce soaks into the pasta then stir in the basil.

    Now Get Crackin'! Chef Egg

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