TIP: The Perfect Hard Boiled Egg

Boiling an egg is not as simple as it looks! Especially cause you can't check the egg to see if its perfect because once you crack the shell, you can't put it back in, so timing is everything. Here are a couple tips to make sure your eggs come out perfect every time!

HARD BOILED:

• Make sure the eggs are placed in a single layer in either a saucepan or pot. 
• Then add COLD water covering the eggs by at least an inch or two
• if you add hot water it will be more likely for the egg to crack from the heat
• Bring the water to a boil- once it starts to boil, take it off the heat and cover for 15 minutes
• Submerge in cold water to stop the cooking, peel and enjoy! 

SOFT BOILED:

This means the yolk is still runny, but the egg whites are fully cooked

• Keep egg at room temperature (or it will crack from the pressure of the heat) 
• Add water and a pinch of salt to the saucepan and boil
• Poke a hole in the larger end of the egg to prevent cracking (lets the steam escape)
• Once the water is at a slow boil add in the eggs. 
• When it begins to boil again, lower the temperature and simmer at the appropriate times:
• Cooking times: 
• If you are using large eggs, cook the eggs for 4 minutes, for a runny yolk and 6 minutes for a medium-boiled egg, where the yolk is only slightly runny.
• For medium sized eggs, reduce these cooking times by one minute.
• Extra large eggs, add on one minute

Other tips: 

• Fresher eggs are harder to peel- so keep the eggs in the fridge for a couple days for easier peeling  
• To test the Freshness of the egg: Submerge the egg in a bowl of water
• If it sinks: FRESH! 
• if it floats: Not very fresh...
• Easiest way to peel an egg: http://www.youtube.com/watch?v=XudEBUi4yZc

RECIPE: Caramelized Balsamic Onion and Goat Cheese Tart

My three favorite things in the world are caramelized onion, goat cheese, and filo dough! So I mixed these together into one delicious appetizer!

STEP ONE:
Assemble the ingredients!

Onion (sliced) 

Goat Cheese

Filo Dough OR Puff Pastry

Balsamic Vinegar

Cilantro

STEP TWO:
Caramelize the onions! Slice them, and add them to the sauce pan on a Med heat. Once partially golden brown, this is when you lower the heat all the way to Low and keep it there until it softens and becomes a deep brown color.

STEP TWO:
Add 2 tablespoons of balsamic vinegar, a pinch of salt and freshly ground pepper.
Then remove from heat, and mix in the cilantro and crumbled goat cheese
(Forgot to take a picture of this step, but use your imagination)

STEP THREE:
Cut the pastry pieces and lay on parchment paper
Add toppings onto Filo Dough or Puff pastry
TIP: If using Puff Pastry, make sure you pierce the dough with a fork before adding toppings
TIP: If using Filo Dough, you have to spread oil or melted butter between each layer

STEP THREE:

Put the Filo Dough in the oven at 350 for 15 minutes or until the edges are golden brown! 

TIP: These were a little messy to eat, so smaller pieces would have worked a little better, still very delicious though!

TIP: Spices

Finally, a handy dandy chart that makes figuring out which spices go in what foods that much easier!