Courses > Egg Basics

Egg Basics

Course Overview

Eggs are one of the most versatile foods on earth and a popular breakfast item in many cultures. Cooking eggs properly can make all the difference to flavor and the speed of your breakfast preparation time. Egg cookery skills are not difficult to master but once you get the hang of them, you will be able to quickly and expertly handle the first and most important meal of the day.

In this course, you will learn about the anatomy of the egg, and how to choose and store them properly. You will learn how to properly pan fry eggs, how to season and cook eggs to the desired doneness – from sunny-side up all the way to over-hard and even crispy. You will also learn what basted eggs are and how to cook them to the desired doneness. Finally, you will learn how to properly poach eggs to a soft – medium – or hard doneness. You will also learn about the different types of liquids used to poach eggs, including butter, and how to poach eggs ahead of time to make service that much easier.

Whether served for breakfast, brunch or as part of a main dish, properly-cooked eggs are the sign of a good cook. With just a bit of practice, you will be able to prepare eggs like a pro.

Course Objectives

At the end of this course you'll be able to:
  • Identify the anatomy of the egg
  • Learn to correctly boil and scramble
  • Learn to fry, baste and poach an egg
  • Learn how and why to steam an egg
  • Learn the basics of making an omelet
  • Learn the basics of making a frittata and practice a variety of recipes

Course Syllabus

Egg Basics

In the course, you will learn a variety of ways to properly cook eggs from steaming to scrambling and basting to poaching. You will learn the anatomy of the egg, and the proper way to make delicious frittatas and omelets.

Lesson 1
Course Orientation

4 tasks | 35 mins

Welcome to the Rouxbe Cooking School! This course will help you understand why knife techniques are critical for skilled cooking, establish your knowledge baseline and learn how you will take your knife skills to the next level.

Lesson 2
Eggs | Anatomy, Boiling & Scrambling

4 tasks | 1 hr 25 mins

This lesson reviews the anatomy of an egg and looks at how to boil and scramble.

Lesson 3
Eggs | Frying, Basting & Poaching

3 tasks | 1 hr 20 mins

This lesson introduces you to the techniques of frying, basting and poaching eggs.

Lesson 4
How to Make an Omelet

2 tasks | 40 mins

This lesson takes you through the correct steps for making a delicious omelet.

Lesson 5
How to Make a Frittata

3 tasks | 1 hr 20 mins

This lesson shows you how to make a perfect frittata.

Lesson 6
How to Steam Eggs

3 tasks | 1 hr 13 mins

The cooking technique of how to steam eggs is discussed in this lesson.

Lesson 7
Course Review

2 tasks | 45 mins

Finish Line
7 hrs 18 mins Total Time

The Food You'll Make

Below is a snapshot of real student photos from the course. Once you learn the foundational techniques of cooking, you too can begin to create an endless number of delicious dishes!
Chia Spiced Rice Pudding with Orange Cardamom Roasted Pears

Brown Basmati rice was simmered in coconut and almond milk with Chai inspired aromatics of fresh ginger, vanilla bean, star anise, c... View More

by Meg R.
10
Lemon Olive Oil Cake with Fresh Raspberries

This vegan Lemon Olive Oil Cake with Fresh Raspberries is my go to for a couple of reasons. First, it is delicious, moist and flavor... View More

by Susan P.
6
Vegan ChocoBeet Donut

This donut made from all purpose gluten free mix flour ( white sorghum flour, mocaf, banana flour and arrowroot flour), raw cacao po... View More

by Yoesi A.
4
Lavender-stevia and rosemary agar cubes

For my previous course I made mango-coconut agar cubes and, while they looked really pretty, I wasn't too impressed with the taste o... View More

by Jelena T.
3
by Susan P.
2
Triple-Layered Aloe w/fruit, Mango and Coconut Milk Gels

I'm so happy with how this turned out. I know it's a little more complicated than what was requested, but when I saw a photo of thi... View More

by Jane P.
1
Baked Alaska to die for!

I just had so much fun making and eating this indulgent desert. The base for this desert was a delicious vanilla cake (Fran's recip... View More

by Petra B.
1
by Liana M.
1
Pantry

This is a collage photo of my in-kitchen pantry and my back-up pantry. I keep extra supplies in the back-up pantry of those stock i... View More

by Jennifer H.
My favourite chocolate cake

I've always been a huge fan of chocolate cakes. When I decided to go vegan, I tried so many recipes searching for "the one" and afte... View More

by Luciana U.
10
Chocolate Pudding

My Go-To Dessert is a silken tofu based chocolate pudding. It's my go-to because it's so easy to make and I usually have the ingredi... View More

by Daneen A.
6
Classic Gluten Free Chocolate Chip Cookie

These gluten free chocolate chip cookies are my go-to dessert. Honestly, I make them every week for my 6 & 9 year old (and my chocoh... View More

by Erika G.
4
Lemon Mini Bundt Cake

My go-to dessert is a beautiful and simple lemon mini bundt cake. I love this simple mini cakes since they have a lot of lemon flavo... View More

by Yahaira B.
2
Warm Apple Streusel Pie A La Mode

Apple Pie A La Mode has always been one of my favorite desserts, and I can't remember the last time I ate it...until now! For the... View More

by Kari R.
1
by Liana M.
1
Hibiscus Tea Agar Gel Cubes with Crystallized Ginger

These are the Hibiscus Tea gel cubes after they set. I decided to garnish them with a small piece of crystallized ginger to complime... View More

by Rose D.
1
by Eva A.
1
by Eva A.
1
by Sandra M.

Practice Recipes

A few of the practice recipes you'll learn in this course.

Students

3,938 students from beginner to advanced have completed this course from 76 countries.