Chef Tom judges a student's pan fried eggs.
Of course, pan frying eggs also takes a bit of practice not only to create the desired consistencies but also to learn how to flip the egg as to cook both sides evenly without a huge mess or a broken yolk. Students spent extra time on this, one of the most stressful moments in cooking.
Chef Tom explains the proper way to flip an egg.
Using dry heat to cook the next type of egg the students learned was eggs shirred. Eggs shirred are eggs that are baked in individual ramekins with heavy whipping cream and flavored to taste: savory or sweet. Shirred eggs are much creamier than a normal egg however eating one plain without any spices tastes similar to a hard-boiled egg. The sweetened eggs shirred were also quite delicious and reminded many of a creme brulee dessert with their round form and golden brown tops.
Shirred eggs about to enter the oven.
The final type of egg the students cooked were poached. A poached egg is fairly simple requiring only a pan of boiling water with a little white vineagar to help eggs cling to themselves. The egg is poured gently from a bowl into the boiling water and the egg white should wrap around the yolk and cook until removed. Poached eggs, like any other type of egg, may be cooked easy or soft leaving the yolk more liquid or hard creating a hard yolk and a final product that looks similar to a hard boiled egg.
Students discuss their favorite types of eggs.