Bobby Flay Hard Boiled Eggs Food

THE PERFECT BOILED EGGS

Steps:

• Put the eggs in a large pot with a lid. Pour cool water over the eggs until fully submerged and add the baking soda to the water. Put the pot over high heat and bring to a boil. Once the water is at a rolling boil, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for the following times according to the desired doneness: 3 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled.
• Prepare a bowl of ice water. Transfer the cooked eggs to the ice water to cool completely before peeling.

HARD BOILED EGGS

Steps:

• Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
• Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 4 to 5 minutes. Drain, cool in ice water and peel.
• Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8 minutes. Drain, cool in ice water and peel.

MAYONNAISE AND HARD BOILED EGGS

Steps:

• Combine the mayonnaise, olives, capers, mustard, vinegar, anchovies and garlic in a food processor. Pulse until smooth, and then add the parsley and thyme. Pulse a few more times to incorporate and then season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld. Serve as a dip for the hard-boiled eggs.

TO HARD-BOIL AND PEEL EGGS

Steps:

• Manufacturing Notes:
• Pricking: There is a bubble of air in the large end of the egg, which expands when the egg is heated and can crack the shell. To let that air escape, always prick the large end with an egg pricker or a pin, going in a good 1/4 inch.
• How much water? That depends on how many eggs you have. The water should cover the eggs by 1 inch, so use a tall pan, and I would hesitate, under home conditions, to do more than 2 dozen eggs at once.
• For 1 to 4 eggs...2 quarts of water For 12 eggs.......3 1/2 quarts of water For 24 eggs.......6 quarts of water
• Special Equipment Suggested: An egg pricker or drafting pin; a high rather than wide saucepan with cover; a bowl of sufficient size with ice cubes and water to cover eggs.
• The cooking: Lay the eggs in the pan and add the amount of cold water specified. Set over high heat and bring just to the boil; remove from heat, cover the pan, and let sit exactly 17 minutes.
• The 2-minute chill: When the time is up, transfer the eggs to the bowl of ice cubes and water. Chill for 2 minutes while bringing the cooking water to the boil again. The 2-minute chilling shrinks the body of the egg from the shell.
• The 10-second boil: Transfer the eggs (6 at a time only) to the boiling water, bring to the boil again, and boil for 10 seconds--which in turn expands the shell from the egg. Return the eggs to the ice water, cracking the shells gently in several places.
• Preventing that dark line around the yolk: Chilling the eggs promptly prevents that dark line from forming, and if you have time, leave the egg in the ice water (adding more ice if needed) for 15 to 20 minutes before peeling. Chilled eggs are easier to peel, too. Or peel them, as described in the next paragraph, and ice them at once.
• Peeling: Crack an egg all over by gently tapping it against the sink. Then, starting at the large end, and holding the egg either under a thin stream of cold water or in the bowl of ice water, start peeling. As soon as you have peeled it, return the egg to the ice water so that it will continue to chill.
• Storing the HB eggs: They will keep perfectly in the refrigerator, submerged in water in an uncovered container, for 2 to 3 days.

BOBBY FLAY'S SCRAMBLED EGGS CHILAQUILES

Steps:

• Heat the oil in a medium saucepan over medium heat until it reaches 350°F on a deep-frying thermometer.
• Fry the tortillas, one at a time, in the hot oil until just crispy, 20 to 30 seconds. Remove to a plate lined with paper towels and season lightly with salt.
• Heat the butter in a large skillet over low heat. Add the eggs, and season with salt and pepper. Cook slowly, stirring constantly with a wooden spoon, until soft curds form.
• To serve, ladle some of the tomatillo sauce into 4 shallow bowls and top each with a fried tortilla. Spread 1 tablespoon of the crema and a few tablespoons of the sauce evenly over each tortilla. Top each with some of the eggs and then 2 tablespoons of the cheddar cheese. Top with another tortilla, repeat, and then top with a final tortilla. Spoon the remaining eggs and cheese on top and garnish each serving with a tablespoon of the chopped cilantro leaves.
• Preheat the oven to 375°F.
• In a small roasting pan, toss the tomatillos, onion, and garlic with the 3 tablespoons olive oil, and season with salt and pepper. Roast in the oven until the vegetables are soft and golden brown, 20 to 25 minutes.
• Meanwhile, bring a medium pot of salted water to a boil. Set up an ice bath in a medium bowl. Blanch the spinach in the boiling water for 30 seconds, then drain and transfer to the ice water. Drain the spinach well and squeeze out the excess water between your hands.
• Transfer the tomatillos, onion, and garlic to a food processor, and add the chipotle, lime juice, and spinach. Process until smooth. With the motor running, slowly add the 3/4 cup olive oil until emulsified. Season with the honey and salt and pepper to taste. Serve warm.