[Updated Dec 4, 2023 with entirely new section on Boiled Eggs]
[Updated Dec 4, 2023 with entirely new section on Boiled Eggs]
[Updated Nov Cooks of any level can enjoy recipe demos to spark new and familiar favorites. If you love to travel and experience new cultures through their food traditions, you’ll also enjoy this class. This class will be regularly updated with new sections and recipes. Once you purchase, you will always have access to new content.
Eggs may be a basic grocery item, but don't let that fool you from treating them with the utmost of culinary respect. With a few condiments, vegetables, or leftovers, you can have a nutrient-packed meal. This class will give you the foundation you need to be creative in the kitchen without complex ingredients or skills.
You’ll find the written recipes and ingredient lists in a printable PDF in the Project video. This document will be updated as recipes are added to the course (if applicable). While this isn’t a diet or health-focused class, eggs are an integral part of a healthy diet.
In this course, you'll be guided through video demonstrations of the most common methods to cook eggs & how to cook them exactly how you like them. You'll also be educated on egg myths. The suggested methods aren't anything hokey, but are, instead, based on science - how the egg proteins react to different types & levels of heat.
Two ways to get perfectly creamy, fluffy, flavorful scrambled eggs. Without cream.
Fried eggs easily overcook. But when cooked properly, they can be oh so satisfying.
What are you really getting with all those stamps and certifications?
The best way to store eggs for long-lasting freshness.
The age old question of how to poach an egg - have we finally answered it?
How to poach more than one egg at a time - first, a failed experiment. But then, a delightful discovery (that can also be used for just one egg, too!) And, how to cook several in advance, store them, and reheat them later.
A shortcut to the Eggs Benedict that anyone can make (we make a mornay sauce rather than hollandaise). Then use the sauce for Eggs Florentine. And other ways to use leftover mornay sauce.
From Paul Bocuse, poaching eggs in wine, then thickening the wine into a sauce.
My personal favorite. A recipe to mimic the sauce of boeuf bourguignon without the hours of simmering and roasting.
A 'Kitchen Sink' recipe - use whatever you have and make it yours!
For the greens lovers out there - poaching eggs in a sauce of blended or finely chopped leafy greens.
The Italian side of shakshuka.
Another Italian option, with bacon and wine.
Technically not poached because the eggs are cooked in a vessel rather than directly in the cooking water, but for organizing's sake, it's going here because the end result is the same: creamy whites and molten yolks.
RECIPES ARE IN A DOWNLOADABLE PDF HERE. Plus, how to make the most of your new poaching knowledge.
RECIPES FOR OMELET SECTION DOWNLOADED HERE
A fool-proof technique for making the creamy, creamless, egg-based sauce.
How to make gluten-free, protein-rich crispy chips!
A visual demonstration of the stages of development for meringue (whipped egg whites).
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