HOW TO POKE A HOLE IN AN EGG RECIPES

Steps:

• Find a lidded saucepan large enough to allow your eggs to comfortably fit on the bottom in a single layer. Add 1 inch of water, cover, and bring to a boil.
• Gently lower eggs into the saucepan using a slotted spoon or a steamer basket. (It’s O.K. if the eggs are partly submerged on the bottom of the pot, or elevated on a steamer rack and not submerged at all.) Cover pan and cook eggs, adjusting the burner to maintain a vigorous boil, 6 minutes for a warm liquid yolk and firm whites, 8 1/2 minutes for a translucent, fudgy yolk, or 11 minutes for a yolk that is just barely firm all the way through.
• Drain eggs, then peel and eat immediately, or transfer them to a plate and allow them to cool naturally before storing in the refrigerator for up to a week directly in their shell. (A small dot made with a permanent marker on the top of each cooked egg will ensure you don’t mix them up with the raw eggs.) Do not shock them in an ice bath after cooking; this makes them more difficult to peel.

Steps:

• In large bowl, combine flour, sugar and salt. Add butter and then cut in with pastry blender or potato masher, until mixture becomes coarse crumbs the size of peas. In measuring cup, whisk together egg and milk and pour into dry ingredients. Stir with rubber spatula until dough comes together. Divide in half and wrap each half in plastic wrap, shaping into disks. Refrigerate for at least 1 hour or overnight. Let thaw for 10 minutes at room temperature before rolling if chilled overnight. Set large skillet over medium heat and melt butter. Once melted, add crumbled breakfast sausage and cook until browned. Stir in potatoes and cook for about 5 minutes. In medium bowl, whisk together 3 eggs with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add eggs to hot skillet and cook until softly scrambled. Remove from heat and let cool to room temperature. On lightly floured work surface, roll out half of chilled dough into large rectangle about 1/4-inch thick. Trim edges and cut into 8 even rectangles about 3 by 4 inches. Transfer to baking sheet lined with parchment paper. Place in fridge and repeat with second half of dough. In small bowl, whisk together remaining egg with splash of water. Preheat oven to 375°F.Add scoop or two of filling onto half of the dough rectangles and sprinkle with bit of cheese. Brush edges with egg wash and then place a second dough rectangle on top of the filling. Crimp edges with fork. Poke a hole or two in the center of each pop tart to allow steam to escape. Brush with egg wash and sprinkle with salt and pepper. Repeat with rest of dough squares and filling. Bake until golden brown, about 18 to 20 minutes. Remove from heat and let cool slightly before serving. They can also be frozen in freezer storage bag and reheated later as needed.