All lessons in the Eggs section:
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.
At the end of this cooking school lesson, you will be able to:
- 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
In partnership with:
Northwest Culinary Academy of Vancouver