About This Course
The incredible, edible egg – no longer the cholesterol-monster it was once deemed and a staple in food cultures around the world.
You could spend your valuable time sifting through dozens of blogs on cooking eggs how you like them. Or you can take this course & get the exact information you need & want for your ideal egg. Let me cut through the noise, test the methods & research the most straightforward techniques to make your cooking experience as delicious as your imagination can conjure.
The egg is a humble work-horse ingredient, an elegant meal & a hunger-satiating treasure. Its delicate proteins react to varying heat & moisture conditions to transform into dozens of creations. From creamy whites to runny or jammy yolks, light and fluffy omelets & frittatas so packed with vegetables you can eat a slice like a piece of pizza.
In the US, it is typical breakfast fare, but elsewhere, like in France, it is the most refined of dinners. Eggs may be a cheap grocery item, but don’t let that fool you from treating them with the utmost of culinary respect. Combine a couple of vegetables with a grain & add an egg to make a simple, complete meal. Drop an egg into a vegetable soup for an extra protein boost. Top a grain salad with an egg & pair with a lettuce salad for a nutrient-packed lunch. Add an egg to your favorite sandwich for a gooey treat.
For dieters, eggs are an integral piece to nutrient intake & to feeling full – both strong indicators of the likelihood of staying on a diet & experiencing success.
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.
What are the requirements?
- You need an 8-inch pan and a medium pot with a lid that fits both
- You need a stovetop – can be electric, gas, or conduction
- Extras: fine mesh strainer, ramekins, small bowls, aluminum bowl, double boiler, measuring spoons, spatula, slotted spoon
What will I learn?
- Expertly prepare a wide variety of eggs in their most delicious form.
- Know by heart the easiest methods for poaching, frying, scrambling & boiling.
- Present gorgeous omelets & frittatas for your table.
Who is the target audience?
- Anyone who likes to cook (or wants to like to cook)
- Anyone who wants to create impeccable dishes with eggs
Our Promise to You
By the end of this course, you will have learned different techniques to cook eggs and egg recipes.
30 Day Money Back Guarantee. If you are unsatisfied for any reason, simply contact us and we’ll give you a full refund. No questions asked.
Get started today and learn more about the different ways to cook eggs.
|Section 1 - The Basics|
|Why Other Poaching Methods Aren’t Suggested||00:00:00|
|A Glance At Egg Nutrition||00:00:00|
|Recipes For Steamed Eggs||00:00:00|
|Shirred (Baked) Eggs||00:00:00|
|Decipher Cryptic Egg Labeling||00:00:00|
|Medium-Boiled Egg, a.k.a. Mollet Egg, a.k.a. Jammy Egg, a.k.a. Ramen Egg||00:00:00|
|Gribiche Dressing Demo||00:00:00|
|Gribiche Dressing Recipe||00:00:00|
|Section 2 - Not-So-Basic Techniques And Recipes|
|French Omelet Recipe||00:00:00|
|Spanish Tortilla Recipe||00:00:00|
|Section 3 - Egg Whites|
|Egg White Omelet||00:00:00|
|Egg White Chips||00:00:00|
|Egg White Chips Recipe||00:00:00|
|Meringue (Egg Whites)||00:00:00|
|Forgotten Kisses Recipe||00:00:00|
|Section 4 - Bonus Material|