Tom PapoutsisTom Papoutsis is a “Firehouse Chef” that currently holds the rank of Lieutenant with the Fairfax County Fire and Rescue Department. Tom’s experience in the Fire Service spans over 29 years, 19 of which have been with Fairfax County. The bulk of his firehouse culinary expertise has been practiced during his tenure there. He was a national finalist in the 2004 Tabasco Cook & Ladder Competition finishing in the top 10 of the nations Firehouse Chef’s, and traveled to New York City to compete in a cook off with his peers. He has also been placed on the “charity” auction block several times to prepare meals for the highest bidder. Tom likes to specialize in Italian and Greek cuisine being of the same heritage, but also enjoys preparing Asian and of course “Good Ole American” foods as well. He concentrates on entrées but also has a few hors d’oeuvres and dessert specialties as well, such as his versions of Bruschetta and Amaretto Cheesecake. For the past year he has been studying the practice of making homemade Italian deli meats and sausages. Tom’s motto: “It’s just cooking, not rocket science, take a chance…..you might like it!” Residing in Chambersburg, PA with his wife JoAnn, twins Jonathan & Katie and “Buddy” their Golden Retriever. Tom enjoys cycling, hunting, fishing, woodworking, raising his children and helping form today’s youth while volunteering with son Jonathan’s Cub Scout pack. Tom can be reached via e-mail at [email protected]
Tom Popatis: Our eggs have been sitting here in our cold water for about -- we have had them under the cold water for about seven to ten minutes till that water is nice and cool. It's actually as cold as you can get it from the tap, thats all you need, but keep it running and just keep the temperature of that water keeping those eggs cooled down.
So, what we are going to do? I'm going to go ahead and just dump some of this water out, actually we are going to dump it all out. Here we go. Just leave this here. Here is our hard boiled eggs, actually set them right there its a good spot for them, let me dry my hands off. Now, you are going to go ahead and if you want to crack these eggs and check them, here is what we are going to do. Just roll them like that we are going to take our shells, just peel our shell nice and easy. Heres a little film on there that actually we want to kind of break that membrane and once we get that membrane broke, it will actually go a lot easier for us, there we go.
So, there we go. Very carefully peel your egg. A lot of times, once I get down peeling the egg, the other thing I like to do is, I'll take and wash it just to make sure I get all the extra shell off of it, and that will make it fairly nicest one. Give me a rough time here today there we go. I want you to get into a point, so it will just kind of peel off like that. Now, you can see there is little kind of pieces of shell there, or a pull off a little bit of the egg. What I like to do is just take and just rinse it off like that you can actually take and just dry it. Let me get a knife here real quick. I'm just going to cut this and I'm going to show you what our yolk looks like, there is our yolk still a little bit yellow, but as that cools down, I like egg isn't quite completely cooled down. As it cools down, its going to get completely yellow like that and you are not going to see the grey. The hard boiled eggs very simple, very easy.