RSSEgg Basics (Part 1) - Technique Tuesday
November 18th, 2008 by Dawn, Co-founder of Rouxbe
November 18, 2008: New Lesson on Egg Basics (Part 1)
Eggs are one of the most important ingredients in the kitchen. Despite their importance in cooking, many people don’t know a lot about eggs. Do you know how to determine the freshness of an egg? Have you ever tried peeling a hard-boiled egg and wondered why the shell won’t come off easily?
Learning the basics of eggs, from the anatomy to simple cooking methods, is something that will stay with you forever. In Part 1 of Egg Basics, you’ll be amazed at how “egg-cellent” properly-cooked boiled and scrambled eggs really are. So, get crackin’…
Happy Cooking!
The Rouxbe Cooking School Team.
p.s. Gifting Rouxbe Memberships for Christmas. Some Cooking School users have asked us if they can gift Rouxbe memberships this Christmas. Yes, you can! Click here for more details.
