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February 11, 2023 11:00 AM
Feb 11 11am-4pm | Feb 12 11am-2pm
Live Class
On-Demand Class
$ 195.00 CAD
plus tax
Join Kathryn Joel for our two-day in person eggsploration of cooking with eggs and learn some of the essential ways a chef uses eggs as a core ingredient in the kitchen. Of course we love to cook eggs for breakfast and brunch, but we also use them to thicken, bind, clarify, emulsify, aerate and glaze. Day 1 will start with essential Brunch skills, as we learn to make Omelettes followed by Poached Eggs and Hollandaise for our brunch-time meal. But there's so much more to eggs than brunch, so over the course of the weekend we'll learn to boil eggs perfectly then use them for Scotch Eggs and how to make Savoury and Sweet Soufflés too. Classically served with a sweet soufflé we'll learn to make Crème Anglaise, also the base for all custard-based ice creams. Plus we'll learn to make a simple meringue then use it to make a sumptuous Pavlova on day two, which we'll enjoy as a farewell treat. Also on day two we'll lunch on Fritatta, and learn how to use eggs to make Choux Pastry as well. We'll use our Choux Pastry to make Gnocchi Parisenne for a savoury treat, and Profiterole Cream Puffs too.
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When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Chef Owner Kathryn Joel for an evening of heartwarming European comfort foods. Delve into two beloved dishes: Beef Stroganoff, featuring tender beef in a rich, creamy sauce served over buttered noodles, and a robust Hungarian Goulash, infused with aromatic paprika and slow-cooked to perfection. Ideal for a chilly winter night, this class will inspire you to create delicious, satisfying meals that bring warmth and comfort to your table. Whether you're an experienced cook or just beginning your culinary exploration, Kathryn will share invaluable tips and techniques to elevate your home cooking.
Join Chef Owner Kathryn Joel for an easy and fun evening of Indian weeknight cooking, full of flavour but simple to prepare. Together we’ll explore the tastes of India as we make Matar Paneer, a classic North Indian curry of peas and fresh cheese in a spiced tomato gravy; Palak Murgh, tender chicken cooked in a fragrant spinach sauce; and Fish Molee, a light coconut-based fish curry from Kerala, in the south of India. These will be served with rice and a refreshing seasonal raita. Kathryn will share her tips for meal prepping elements of the sauces ahead, so you can bring these dishes together quickly and easily on a busy weeknight. Travel the world with your taste buds and discover how deliciously simple it can be to enjoy authentic Indian flavours at home.
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