The Firehouse Foodie

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By: Frank E. Vaerewyck FF/EMT

[email protected]


So which came first, the Chicken or the egg? This philosophical question has been debated longer than any of us have been alive, and when this question was poised to me, the Chef in me thought of an answer that vegans will reject and animal activists will boycott over. This is a food column so not to offend anyone, but who the heck cares, they both taste great. Chicken is a great source of protein and is a very healthy one at that, until you bread it and fry it in artery clogging grease. Ironically when most people prepare fried chicken they use an egg wash to help the breading stick, so in this case the chicken came first but would not turn into that golden fried delight with out the help of the egg whisked to a smooth consistency.

When going through Fire School, you participate in live burn evolutions, and it gets hot. Sometimes so hot it is thought that you could fry an egg on the floor or any other place within the burn simulation building flat enough to place a cracked egg. One of my students one time thought it a good idea, with the encouragement of others I’m sure, to bring some eggs and try out this theory. Now he was careful to keep this well thought out plan quiet around the instructors, but when many of his classmates were discussing the plan in his absence, within ear shot of some of us, instructors, his plan became flawed. Now, as I have wrote about in the past, the Fire Department is made up of many practical jokers, and no matter what your status, rank, or position, we all love a good laugh every now and then. The student, that’s what we’ll call him or her, placed these eggs in their front jacket pocket and became almost robotic in their movements, being ever so careful as not to apply to much pressure to the precious cargo within. The plan was to break away from the group for a few moments and strategically place the cracked eggs near the burn pit, essentially cooking the eggs and joke us, the instructors, about it later. Well once again, knowing what we knew, we were wise to this diabolical plan and were able to foil it but walking around and while checking all the students gear for safety before entering the heat filled atmosphere, one of the instructors crushed both eggs causing them to become a liquid mess inside the pockets of the student. The fire room was in excess of 1200 degrees at the ceiling, so at standing level, it was at least half of that, and a cool 400 degrees at floor level. Needless to say scrambled egg student was on the menu after that evolution and the all of the students learned the valuable lesson that the Instructors know everything!

One of my favorite egg dishes that’s good for a Sunday afternoon snack, any holiday or family get togethers, is deviled eggs, and thinking out side the box has made these delights even easier to make. By placing your eggs in a muffin tin, to keep them from rolling around, and cooking them for 30 minutes. After 30 minutes, place them in Ice water for 10 minutes peel and prepare. This is a great way to have those great hard boiled eggs in your salads too with little effort, and “That’s Bringing the Firehouse Home!”

Deviled Eggs Firehouse Foodie Style


  • 12 baked hard-boiled egg (Grade A large, sliced in half lengthwise)
  • ½ cup whipped salad dressing
  • ¼ tsp hot sauce(or more to taste)
  • 1 tbsp Dijon style mustard
  • 1 tbsp minced green onions
  • 2 tsp curry powder
  • 1/8 tsp natural sea salt (to taste)


  1. Remove egg yolks from egg whites and place in mixing bowl.
  2. Add whipped salad dressing, mustard, curry powder, hot sauce, and minced green onion. Mix well, add salt to taste. Add more hot sauce, if desired, for spicier eggs and if you really want a kick, add a few hot pepper flakes.
  3. Use a plastic sandwich bag with one of the bottom corners cut off to fill egg whites with mixture.


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