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Bobby Flay’s Best Cooking Tips For Home Chefs

In the words of superstar chef Bobby Flay, “As a chef, I wake up thinking about food. How will I utilize it that day?” That’s called undeniable passion, folks, and Flay infuses it into every dish he’s ever created — all for the love of the game.


A guy like Flay who’s been working in top kitchens much of his life alongside other world-renowned chefs has picked up a trick or two (more like a thousand or two) along the way. And with his robust television and social media presence, it’s clear that he loves to share his knowledge to help other chefs and home cooks develop their own love of all things food. Below, we’ve compiled some of the most amazing tricks of the trade from the man himself. So, pop on that apron, turn up that stove, and grab your tongs because these are some of Bobby Flay’s greatest cooking tips.

Grate eggs for egg salad on avocado toast
Up until recently, avocado toast never really received too much attention. Sure, it wasn’t a mind-bending idea to mash up some of those soft green fruits, add some spices, and then smear it on a slice of toast. But now more than ever, people are incorporating avocado toast into their morning routines for a delicious way to start the day. Naturally, Bobby Flay has multiple versions of the dish in his repertoire and one in particular includes a welcome bonus: He tops a piece of already-delicious avocado toast with a zesty dollop of egg salad.

But Flay’s addition requires an additional special step. When making the salad, instead of giving the hard boiled eggs a chop with a knife, he recommends coarsely grating them using a box grater. The extra fine pile of yolk and whites is then mixed with crème fraiche, mustard, shallot, dill, salt, and pepper resulting in an extraordinarily silky egg salad that compliments the creamy avocado like no other. When you add this tip into your ever-growing arsenal of kitchen hacks, people pay all the right kind of attention.

Brush lobsters with canola oil before grilling them
It’s never a difficult feat to sell someone on the idea of lobster. And crustacean-obsessed foodies know all too well the celestial experience of dunking a hunk of lobster tail into a butter bath and letting it melt in their mouth afterward with an enormous smile plastered across their face. But if you want to make your lobsters the proper way and keep your guests salivating for more, then Bobby Flay has a nifty little trick that ensures your pricey catch cooks perfectly every time. And it’s so much simpler than you might think.

First thing’s first: Boil your lobsters. You gotta walk before you can sprint to that scrumptious finish line at the end. But the cooking doesn’t stop there. While many people might just serve the lobsters straight out of the pot to their eager guests, Flay recommends partially cooking your lobsters in water and then adding another step that makes them even better: Get those suckers on the grill for maximum effect. However, don’t simply cut the lobsters in half and toss them on to the flame. This method toughens up the meat, and any seafood lover knows that will ruin the lobster eating experience. Instead, brush the lobster with canola oil before placing it on the grill. This ensures that the meat will end up with a soft and silky texture that is pure perfection. Get the best results by using an engraved cutting board.

Tighten an omelet with a towel
Elena Hramova/Shutterstock
The great thing about eggs is there are so many different ways to cook and serve them, and each method brings out a slightly different flavor and texture. Omelets are, of course, a perennial eggy favorite, but a bit tricky to master. Obviously, Bobby Flay has cooked eggs tens of thousands of times throughout his life, and he is well-versed in the art of folding an omelet. So its no surprise he has the perfect tip to get your omelets looking pristine every time.


The trick comes into play once you’ve completed your omelet and given it the every-so-delicate flip from the skillet to the plate. Sure, you can cook the eggs properly and add the other ingredients into the pan like a pro, but when it comes time to fold the egg pancake over onto itself and gently lay it onto the plate, things can go from amazing to horrific in the blink of an eye. But if you do happen to spill your finished product onto the plate like an amateur, Flay says to grab a kitchen towel, drape it over the omelet, and use your hands to tuck in the sides like you’re rolling sushi. The omelet looks killer, and no one’s the wiser to your previous blunder.

Give your pizza a dessert spin
Aleksandr Gavrilychev/Shutterstock
There is nothing better than nestling into the couch after a long and stressful work week to savor a slice of pizza topped with melty cheese, zesty marinara sauce, and all the toppings your little heart desires. Even though Bobby Flay is a fan of a hot pie fresh outta the oven, he has a unique spin on ‘za that is sure to make your Friday evenings even better. And it all has to do with some sweet stuff.


Flay suggests that along with making (or ordering) a savory pie, why not go to the opposite end of the flavor spectrum and give your pizza a dessert makeover? Using a standard crust, Flay slathers Italian sour cream cheese over the bread instead of that zesty red topping we always associate with pizza. Then he meticulously places on grilled plums (though any kind of stone fruit does the trick), blackberries, raspberries, and a tiny drizzle of honey as an extra sweet finisher. Pizza for dessert starts now.

Flavor the water before boiling shrimp in a pot
If you’re cooking shrimp, you can always go the simple route and toss them raw into a pot of boiling water for a few minutes and voila! You have a plate of bite-sized bits of ocean love that taste even better when you give them a bath in the cocktail sauce jacuzzi. But Bobby Flay knows exactly how to raise your shrimp game.


To kick up the taste of those enjoyable little sea creatures you want to flavor the water they’re boiling in before you even add them to the pot. So simple, right? Yet most people neglect to do this because they figure they’ll just season them afterwards (which you should also do, as well). When the pot of water starts boiling, simply grab a half a lemon and drain out all of the juice into the pot. Then pour in a ramekin of black peppercorns, coriander, and kosher salt. Now put in the shrimp, which will soak up the flavors of the lemon and spices. Once they’re ready for eating, they already have spices coursing through their meat.

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