Egg Basics

Egg Basics

Course Description

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

  • 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

Eggs

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.

Orientation
  • Course Orientation
  • Task 1: Welcome to The Rouxbe Cooking School
  • Task 2: Course Orientation & Objectives
  • Task 3: Complete Your Course Self Assessment
  • Task 4: Rouxbe Pre-Assessment
Closelabel

Eggs | Anatomy, Boiling & Scrambling

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

  • Eggs | Anatomy, Boiling & Scrambling
  • Task 5: Eggs | Anatomy, Boiling & Scrambling
  • Task 6: Egg Schematic Test
  • Task 7: Lesson Practice Recipes
  • Task 8: Practice Quiz
Closelabel

Eggs | Frying, Basting & Poaching

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

  • Eggs | Frying, Basting & Poaching
  • Task 9: Eggs | Frying, Basting & Poaching
  • Task 10: Lesson Practice Recipes
  • Task 11: Practice Quiz
Closelabel

How to Make an Omelet

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

  • How to Make an Omelet
  • Task 12: How to Make an Omelet
  • Task 13: Mid-term Quiz
Closelabel

How to Make a Frittata

This lesson shows you how to make a perfect frittata.

  • How to Make a Frittata
  • Task 14: How to Make a Frittata
  • Task 15: Lesson Practice Recipes
  • Task 16: Practice Quiz
Closelabel

How to Steam Eggs

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

  • How to Steam Eggs
  • Task 17: How to Steam Eggs
  • Task 18: Lesson Practice Recipes
  • Task 19: Practice Quiz
Review
  • Course Review
  • Task 20: Course Review & Exam Preparation
  • Task 21: Final Course Assessment Quiz

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Current Students

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Students to Date:
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