rice cake confessional

Bleh. I can barely look at these pictures without being a little bit queasy. We had so many eggs this past Saturday! My cholesterol must be outta control.

Learning how to cook eggs is important though. It’s a basic skill that any home chef should have. Also, eggs are good. It’s only around number 3 where you start feeling kinda gross.

Chef Francois shows us how an omelet is done.

Before we got to the omelet we first learned how to poach an egg.  My trick was to wrap the yolk in the egg white and then trap the sucker with a spoon on the side of the pot. If you’re poaching eggs, don’t forget to add some vinegar to the water. It helps the egg white coagulate.

Not bad for my first poached egg right?

Theeeen we did the omelet. Chock full of mushrooms, tomatoes, onions, cheese, and chives. This would be eggs number 2 and 3.

My arm nearly fell off making this hollandaise. If you ever make hollandaise you will think twice about ever ordering it. Its primary ingredients are egg yolks and a truckload of clarified butter. I kid you not. A truckload.

Poached eggs, hollandaise, you know what’s coming up next.

Eggs benedict! Toasted bagel, sauteed spinach with garlic, sliced ham, poached egg, hollandaise, and overly large piece of garnish.

Dammit if the hollandaise wasn’t tasty though.

Chef also made a smoked salmon scramble which nobody bothered making because it doesn’t transport well and we were all 5 eggs into the afternoon already. The last dish was a caesar salad.

Romaine lettuce, bits of poached egg, crispy bacon, shards of parmesan, chives, and freshly made caesar dressing. I packed some of the salad to go and had it with my lunch on Sunday.

I’m pretty pumped for next week’s pasta class. We’ll be trying our hand at risotto.