The Versatile Egg

Service Description

Poached eggs with Hollandaise. Cheese Soufflé. Pavlova with Crème Anglaise. These dishes teach you things that recipes alone never will — what emulsification actually feels like, how egg whites build structure, what proper custard looks like right before it's done. You'll make all three in this class, but we'll also step back and look at the egg itself — what it does across techniques, why it behaves the way it does, and how to use that knowledge in everything else you cook. The recipes are the starting point. The techniques go home with you. Menu: Poached Eggs with Hollandaise: Mastering the timing of a perfect poach and the steady hand needed for a warm, silky sauce. Cheese Soufflé: Understanding how air and heat work together to create height and texture. Pavlova with Crème Anglaise: A study in two extremes - whipping whites into a crisp and chewy meringue and turning yolks into a smooth, velvety custard.