American Egg Board's

EggPro™ 
________

A one-of-a-kind
Egg-focused curriculum

In Partnership with

Welcome to Egg Foundations and Egg Functionality, two online courses created by the American Egg Board and Rouxbe.  Egg Foundations offers video-based instruction focusing on egg cooking techniques, egg safety, nutrition, and best practices for handling and serving eggs.  Egg Functionality looks at the functionality of eggs in culinary research, product development and food science applications. 
Egg
Foundations
For chefs in the foodservice and food manufacturing industry — focusing on cooking techniques, eggs on the menu, high volume cooking, egg safety, and nutrition
25 Continuing Education Hours

 COURSE FEATURES:
9 Units | 15 lessons | 130+ tasks
Premium technique videos
ACEF recognition
100% online | 24/7 access
Lifetime access
Egg
Functionality
For food scientists, research chefs and culinologists — focusing on egg science and key areas of egg functionality and related applications

5 Continuing Education Hours
COURSE FEATURES:
9 Lessons | 30+ learning tasks
Example recipe applications for each functionality
Interactive learning activities and assessments
ACEF recognition
100% online | LIfetime access
Recognized by the American Culinary Federation Education Foundation as a quality program

Enroll today and join the over 600,000 cooks and chefs training with Rouxbe around the world

Egg-focused Curriculum

Egg Foundations immerses you in all things eggs from purchasing strategies to eggs on the menu for both made-to-order and high-volume made-to-hold operations.  Upon completion, you will have all the skills needed to master basic egg cooking techniques in foodservice operations. 

25 CE Hours | 9 Units | 15 Lessons | 130+ Learning Tasks

Introduction & Getting set-up
Welcome 
Orientation & Objectives 
How to learn with Rouxbe
Survey 
Learn more about REAL eggs

Eggs from Farm to Kitchen
Eggs on a farm
Barns
Hen health
Understanding hens
Understanding eggs
Egg anatomy 
Purchasing strategies
Various market forms
Egg Safety
Overview
Key risks | Identifying and reporting foodborne illnesses
Reducing risk
Preparing eggs safely
Safe cooking times & temperatures
Pasteurizing eggs
Reheating eggs
Eggs & Nutrition
Key nutrients in eggs
Benefits of eggs: Protein
Moist-heat cooking methods
Boiling 
Poaching
Dry-heat cooking methods
Frying
Scambling
Omelets: Made to order
Baked eggs: Frittatas
Eggs on the menu
Baked eggs: How to make shakshuka
Using eggs in beverages
Global egg sandwhiches
Using eggs in volume operations
Equipment for making pre-cooked omelet sheets
Preparing eggs
How to make pre-cooked omelet sheets
Fillings, toppings, and sauces
Storing & cutting omelet sheets
Rolling & folding omelet sheets
Setting up a service station
Efficient service techniques
Final service demonstration
Improve your understanding of the many functional roles egg products can serve in food production and food product development with the American Egg Board's Egg Functionality course. The video-based content in this course is tailored for food scientists, research chefs and culinoligists.  The course covers egg science as it relates to foaming, aeration, coagulation, crystallization control, coating, appearance and sensory attributes.
5 CE Hours | 10 units | 95 tasks
Introduction & getting set-up
Welcome
Orientation & Objectives
How to learn with Rouxbe
Survey 

Foaming, aeration, leavening, & structure
Example applications
Terminology
How eggs work
Selecting egg products
Preparing foams with eggs
Effects of other ingredients & variables
Equipment to leverage
Handling best practices
Emulsification
Example applications
Terminology
How eggs work
Standard of identity requirements
Selecting egg products
Preparing emulsions with eggs
Effects of other ingredients & variables
Equipment to leverage
Handling best practice
Measures of product quality
Coagulation
Example applications
Terminology
How eggs work
Effects of other ingredients & variables
Selecting egg products
Equipment to leverage
Handling best practices

Aeration & crystallization control
Example applications
Terminology
How eggs work
Methods and effects of aerations in confections
Effects of other ingredients & variables
Selecting egg products
Applications of using aeration and crystallization control
Equipment to leverage
Handling best practices

Adhesion, coating & glazing
Example applications
Terminology
How eggs work
Selecting egg products
Effects of other ingredients & variables
Preparing coated and glazed foods


Color & browning
Example applications
Terminology
How eggs work
Selecting egg products
Effects of other ingredients & variables

Flavor, aroma & taste
Example applications
Terminology
Aroma & flavor perception
How eggs work
Selecting egg products
Factors affecting perception of flavor
Handling best practices

Nutrient fortification
Example applications
How eggs work
How to prepare foods with fortified eggs
Selecting egg products
Handling best practices


For a limited time, enroll for free.

The World's Leading Online Culinary School at Your Fingertips

Rouxbe delivers a professional culinary school curriculum that brings out the potential in your team and improves the experience created from inside your kitchen.
Attract new talent
Lower attrition
Produce quality food
Develop your staff
Boost morale
Improve guest satisfaction

Here is what our clients are saying

99%
Think Rouxbe would be helpful as a training resource
96%
Recommend Rouxbe as a training tool
85%
Think Rouxbe is better or way better than training offered on the job
Testimonials