The Fundamental Foundations 4 Week Series – Week 2 Egg Cookery

Week 2 – February 12th- Egg Cookery:

A quick and easy staple in most diets, Eggs are as delicious as they are affordable – not only a cornerstone of breakfast, but great anytime! You will practice the egg basics of poaching, scrambling, frying and baking. As a bonus, you will get an introduction into blanching and learn an easy Blender Hollandaise (one of the mother sauces) – adaptable for service over limitless veggies and proteins.

This Fundamental class will work on:

  • PNW Eggs Florentine -Toasted English Muffin, Sautéed Spinach,Poached Egg, Smoked Salmon, Hollandaise 
  • “Green Eggs and Ham”- Sourdough Avocado Toast with Crispy Prosciutto & a Fried Quail Egg
  • Tacos – Scrambled Egg, Chorizo, & Potato with Pico de Gallo and Queso Fresco
  • Toasted Brioche with Seasonal Fruit Curd

Egg Cookery Techniques: Poached eggs, Hollandaise sauce, Fried eggs, Scrambled eggs, Custard/curd

Additional Skills/Fundamentals:

  • Sauces: Vinaigrette, Hollandaise, Pico de Gallo, Custard
  • Flavor-building and balance
  • How to handle fresh herbs
  • Knife skills: dice, chiffonade, mince
  • Sautéing, Starch cookery
  • Timing and organization/mise en place
  • Plating & presentation

This class is part of a 4-Week Series and tickets can be purchased on Week 1, February 5th.