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Eggceptional Eggs! A Culinary Skills Boot Camp

February 11, 2023 11:00 AM

Class Materials
Recommended free content
Eggsceptional Eggs. A Culinary Skills Boot Camp
Knife Skills
Class Duration

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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Eggceptional Eggs! A Culinary Skills Boot Camp
February 11, 2023 11:00 AM
8
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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Online class sales for the July 2023 schedule begin on Tuesday, June 6
In-person class sales for the July 2023 schedule begin on Tuesday, June 6
Ingredients List Coming Soon!
Virtual Cooking Illustration by Paulina Van Vliet

About Your Online Class

About

online classes

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.

About Your In-Person Class

About

online classes

All in-person classes include a meal of what we make, as described in the event description. Some classes include drink pairings, if specified.

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.

Virtual Cooking Illustration by Paulina Van Vliet

About Your On-Demand Class

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online classes

Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.

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