Basics of French Culinary Techniques: Eggs *In-Person* *NEW*

The egg is the foundation of French cooking — and mastering it reveals everything about heat, timing, and technique. In this hands-on class, you'll work through four essential preparations: soft heat, emulsion, the folded egg, and soufflé. You'll soft-boil and poach eggs with precision, learning the narrow temperature window that separates a silky yolk from a rubbery one. You'll make mayonnaise from scratch. You'll roll a classic omelette française and slow-cook scrambled eggs in the French style. And you'll finish by folding a chocolate soufflé — the egg's greatest party trick — which comes out of the oven just as you sit down to eat what you've made. Instructor: Victor Sheen

The cost of tuition includes all food materials and fees.  

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