Classic Egg Dishes: From Souffle to the Perfect Poach

Unfortunately, due to a scheduling conflict this class is cancelled. We hope to reschedule in the winter semester.

“If there was such a thing as a perfect food, eggs would be a contender. They’re readily available, easy to cook, affordable and packed with protein.”

It seems everyone has chickens these days, so let’s talk about what to do with all those eggs? In this class, we are cracking eggs (literally) and preparing them in a variety of ways. Practice that elusive poach, cure (aka preserve) egg yolks two different ways, and finish by whipping those eggs into a simple egg white souffle to enjoy in class. These simple techniques can help you master a myriad of delicious recipes at home.