Iron chef shares his secret for boiling the perfect egg, with his daughters' help

Take the 5-Day Post-Thanksgiving Yahoo Life Reset Challenge to start your week. Follow us as we introduce celebrity chefs who show us how to make a different breakfast every day this week.
Chef Geoffrey Zakarian has written a new book with his daughters.
Living up to the culinary reputation of their chopped judge and Iron Chef father may be a big task for Geoffrey Zakarian's daughters, but the co-authors of the new cookbook The Family that Cooks Together seem to have no problem at all. Madeline, 13, and her younger sister Anna, 11, share the spotlight well with their famous father, and sometimes even steal it - as in their 5-day Reset Your Breakfast Challenge video from Yahoo Life.
"We love breakfast," Zakarian told Yahoo Life. "It's the most important meal of the day," they chose a recipe from the book's robust breakfast area. "We always have a big breakfast," says Anna, and Madeline calls these "cuckoo eggs and olive tartins" her favorite.
The slightly shaky name comes for the same reason they chose this recipe for the "Reset Your Breakfast" challenge: how good are these for people who all wake up at different times. The tartines stay fresh even if they sit outside for a while from the first clink of an alarm clock to the last hiker downstairs. Or, according to the girls, for a hosted brunch where people could arrive or eat at different times - especially since the different parts can be made in advance.
Chef Zakarian's daughters say this dish with cuckoo eggs and olive tartins is their favorite breakfast.
We love breakfast; It's the most important meal of the day.
Chef Geoffrey Zakarian
The first element that is made from the dish is the eggs. Zakarian explains the science of a perfect hard-boiled egg. The secret to not getting that "bad green ring" is to bring the water to a boil, then remove it from the stove and carefully lower each egg into the water with a large spoon. Bring the pot back to the heat and simmer for exactly 12 minutes. Then take out the eggs and put them in cold water. Not only do you avoid the sulfur that forms the green ring this way, but you also let it peel off easily.
When he's finished, the girls demonstrate the simple tapenade - a mixture of anchovies, parsley, capers, olives (no pits!) And chopped garlic that flashed in the food processor - and prepare the "little tartines".
As eccentric as these noises are, the toast they use for the recipe is actually quite simple - English muffins - which the fixings above bring to a more elegant roll. Madeline shows how to spread the tapenade to make sure it's not too thick and fairly even, "so you don't get too olive," she says, which would ruin the taste of anything else. Additionally, she adds the baby arugula which she leaves messy around the edges, but mentions that you can tear up a little for a neater presentation.
The sliced ​​eggs lay on top and were sprinkled with salt and pepper, then with olive oil and lemon juice. "I love adding lemon to a lot of things," says Madeline, squeezing them. "The lemon really is your sauce," she adds, so don't be shy with the finishing touches. The three cooks dig into the end product and nod at how good it is. The mouth is too full to say much more. "That's actually good at any time of the day," says Zakarian. "It's a great snack too."
Ingredients:
4 large eggs
½ cup black olives hardened with brine, pitted
2 TBSP. Capers, drained
2 TBSP. fresh parsley, chopped
1 small clove of garlic, chopped
1 anchovy fillet, chopped
3 TBSP. Extra virgin olive oil
4 English muffins, split and toasted
1 cup of arugula
A pinch of kosher salt
1 lemon, cut into wedges
Manual:
How to make the hard-boiled eggs: Fill a medium saucepan halfway with water and
bring to a boil over high heat. Carefully put the eggs in the saucepan and cook
for 12 minutes. Take the eggs out of the water and let them cool down approx
10 minutes, then crack and peel under cold running water. Rinse and remove
any remaining shell pieces.
How to make the tapenade: In a mini food processor, combine the olives, capers,
Parsley, garlic and anchovies. Pulse to make a chunky paste. With the machine
Run, drizzle the olive oil to make an almost smooth paste. (You may
chop and mix by hand if a mini is not available) scrape the tapenade into one
Bowl and set aside.
Assemble and finish: Place the toasted English muffins on four plates.
Brush each half with about 1 tablespoon of tapenade. In a small bowl the
Spread the rocket with the olive oil, then under the tartines. Cut any hard
Cut the boiled egg into six slices with a slicer or by hand. Place three slices of egg on top
every English muffin half. Sprinkle the tartines with salt and a
Lemon wedge. Cool any remaining tapenades for next time.
Continue reading:
Chef Marcus Samuelsson: a secret ingredient in his smoothie to help out in difficult times
Chef Katie Lee's perfect breakfast for busy mothers: "It's like brunch."
Why Chef Rocco DiSpirito thinks you should make your waffles with this “amazing” ingredient
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Geoffrey Zakarian

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