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!
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.
by Sandra M.

Practice Recipes

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

Students

14,379 students from beginner to advanced have completed this course from 76 countries.