We made 7 different types of eggs... We went through these in no time flat (no pun intended):
We learned about rolled omelettes (french spelling) and flat omelettes. Rolled omellettes are runny in the center and not supposed to have color. Flat omelettes are firmer and lightly browned. We were supposed to make a rolled omellette, but mine ended up a little brown (this was my second attempt because the first one did not work out at all!):
Next, we made poached eggs. Not so easy! Turns out I had to make them twice as well, because someone measured the vinegar, but not the water for me (though I will not name names!):
Because of having to do the omellette twice and the poached eggs twice, when we were getting ready to prepare eggs cooked on a plate, my classmate gave me two plates: Ha ha.
Eggs cooked on a plate are just eggs cooked in a buttered dish in the oven until the white is no longer runny. Here are mine:
Next up were scrambled eggs. The french method for scrambled eggs are wet. A little too wet for my taste... Okay, the trick is to break eggs, one at a time into a bowl and whisk. Add 2 tsp of cream per egg. Heat butter in a pan until hot. Pour the eggs in and lower the heat. Cook, stirring constantly. Remove them from heat when they are soft and thick. Personally, I like my eggs not to be wet, because wet eggs look and feel underdone. But we had to do what the chef wanted. I took a picture after a bite was taken, and I think it looks kind of like pacman:
Classmate Coba missed this class, but we had a guy that was auditing the class to see if he would want to take it in the future. His name was Alvin. I took this picture of him and then sent it to Coba saying that we replaced him! He wrote back 'who is that guy?!?!?'. It was pretty funny.
Next up: baked eggs with cream. These were made with cream, cooked in a saucepan until reduced by 2/3rds. Then you butter and salt ramekins. Break eggs one at a time into a bowl, but do not stir or whisk. Place an egg in a ramekin, then pour halfway to the egg with the reduced cream. Place ramekins on a shallow pan and pour boiling water to half way up the side of the ramekins. Cook at 350 degrees for 8-10 minutes. Yum! Actually, I don't know if they were good or bad - I had had way too many eggs to even consider trying these!
Next up was a basque style omelette. I almost brought it home to see the look of horror on my husband's face because it has green peppers and long onions, which he hates with a passion... Instead, it went into the trash...
Last up were stuffed eggs, chimay style. They remind me of deviled eggs, but with mushrooms, cream, and cheese. The eggs were boiled (the secret to boiled eggs is making sure the egg is room temperature, put in a pan and just add enough cold water to cover and bring to a roiling boil, then simmer for about 10 minutes). The stuffing is made with the yolks, parsley, and mushroom duxelles. The eggs were then stuffed and covered with mornay sauce (béchamel with grated gruyere cheese). I wish we had made these first because they looked really good, but by the end, I never wanted to see another egg again!
Next lesson is doughs and custards - we begin the pastry portion of the course!!!
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