Cooking School Lesson

Eggs | Anatomy, Boiling & Scrambling

Lesson Graduates

Joel D Mohammed A Every R Amanda M Terry R Sharlene S Robin M Suputtra H Aisha N Sara F Marta T Terri H Tony D Ismail acar E Dan V Patti L Rick L Constance L Nicole B Ashley A Giuseppe D Daniel L Rylla R Gerald G Jodi C Susan R Jill B Tyler M Damien M Kimberly T Carla S Eva Y Kris S Devon T Bob M Maggie K Melissa G Valentina A Edward D Vanessa H Bill G Doris L

Lesson completed by:
8493 students

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Play Intro Video

Lesson Snapshot:

  • 1 instructional video
  • 3 practice recipes
  • 13 tip and technique videos
  • interactive quiz

Lesson Description & Goals

Eggs are extremely versatile and an indispensible ingredient in both culinary and pastry kitchens. Despite their importance in cooking, many people don’t know a lot about eggs.

In this lesson, you will learn about the anatomy of an egg. You will learn how to buy and properly store eggs and how to determine the freshness of eggs. You will also learn two basic ways to cook eggs: boiling and scrambling. Here you will learn how to properly cook eggs in water to achieve either a soft, medium or hard yolk. You will learn how to peel eggs and how to identify if an egg in its shell has been cooked or not. You will learn how to scramble eggs to achieve either small and creamy curds or large and fluffy curds. You will also learn how to season and finish eggs.

Whether you use eggs to make breakfast, a mid-day treat or dinner, with this lesson, you will not only know how to choose the best eggs for the foods you make, you will also be able to serve perfectly-cooked boiled and scrambled eggs every time.

  • Identify the anatomy of an egg
  • Understand how to buy, store and determine the freshness of eggs
  • Boil eggs to either a soft, medium or hard doneness
  • Peel boiled eggs
  • Scramble eggs to achieve soft and creamy curds or large and fluffy curds
  • Season and finish scrambled eggs

Lesson Topic Videos

Lesson Practice Recipes

This lesson includes access to the following text & instructional video recipes

Rouxbe Recipes

Warm Salmon Salad Niçoise

by Christophe K in Rouxbe Recipes

Inspired by the South of France, the combination of flavors in this Niçoise salad are amazing.

Comments: 36 Views: 19743 Success: 96%

Boursin Scrambled Eggs

by Joe G in Rouxbe Recipes

Irresistibly delicious and easy...scrambled eggs and Boursin cheese on toasted brioche. What a great way to start the day!

Comments: 26 Views: 15679 Success: 97%
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Grilled Asparagus with Soft-Boiled Eggs

by Divina P in Rouxbe Recipes

This dish is serve with the bright flavors of basil-gremolata vinaigrette that blends beautifully to the richness of the e...

Comments: 3 Views: 4029 Success: 100%

Lesson Prerequisites Question_mark
IMPORTANT NOTE:
We wanted you to be aware that there are one or more identified prerequisites to this lesson. Whether you choose to purchase a prerequisite lesson or lessons is up to you, but this lesson will likely include references to prerequisite lessons.

What People are Saying

Gavin K
The results of your method are amazing!
I have to say that the results of your method are amazing! "These eggs may look like they're too runny..."... a true statement from the topic video, but they sure tasted good!
Brenda H
Fun to see the things you say come to life in my kitchen.
It was fun to see the things you say come to life in my kitchen. I did the fresh/boiled spin and the 10/med 12/hard comparison. Mine turned out almost exactly like your pictures... More >>
Bobbie G
Perfect each time!
I have watched the tutorial on boiling eggs, and I have tried boiling the soft, medium and hard version of the eggs. They came out perfect each time! The tutorial was perfect!

All Lessons in the Eggs Section