Last night’s class was eggcellent! (groan)

We made:

• Creme Brulee
• Eggs Benedict
• Scrambled Eggs
• Omelettes
• Deviled eggs

Here are a few tastes from demonstration:

I got three whole bites of that beauty. My dad is not really a dessert guy, but this is the one dessert he does like to make (I think he likes the blow torch) so I had it frequently when at home. It was interesting to try a different take on it. This had a much thicker layer of burnt sugar on top. I like my Dad’s, I like this one… let’s be honest, I just lurve creme brulee .

The CREAMIEST scrambled eggs I have ever eaten. What was in them? Egg, salt and pepper. The trick is all in the cooking method. Cooked in a bowl over a pot of simmering water, stirred with a spatula…low, gentle and slow. It takes a while but the result was melt-in-my-mouth good!

(Sorry for the leftover yolk on the plate btw, it was from the Benedict.)

Deviled egg.

What my group and I wanted to then attempt in the kitchen was the Eggs Benedict. For one, I have never poached an egg without the help of an egg poacher. Also, Hollandaise – made the correct, patient way – is a little b*tch! Too hot, too cold, too thick or too thin and it’s no good. It needs a lot of TLC and I wanted to try to make it while we had a chef’s help nearby.

Our first attempt = total failure. What a bummer! We had it looking good and left it over low heat while we finished up the other components. When we came back it was a lump of yuck. We tried saving it but next thing you know there was just too much of everything in there and our lovely sauce was no longer .

We had to dump it out, and try again. The next time was much better!

I am not an eggs benedict fanatic like some brunchers I know but this was about as good as it’s going to get for me I think! Looks beautiful and tasted like eggy, buttery goodness. Thank you France.

So that was class. I’ll be back later today with another topic so stay tuned!

- Beth