Finally. We began our egg classes this week. I’ve been waiting all semester for this, Escoffier. I’m ready to earn all 100 pleats on my toque.
We started out easy this week, making spaghetti carbonara, straciatella, and a cheese souffle — which, couldn’t have been more perfect. It was the first time I made the carbonara and a souffle. I’ll probably never make them again, but glad to have the experience and gain the confidence knowing I can make them with ease.
We also learned a scrambled egg technique using a double boiler, which was interesting. I’m looking forward to trying this on my own.
One thing (OK, another thing) that’s been bothering me is that a majority of the recipes Chef gives us are from Food Network. Granted, most of them taste pretty good, but I feel a bit slighted. Food Network recipes are sort of dummied down for the home cook, so sure, they’re super easy to follow. And I appreciate that, especially having to work with three others in our group — it makes kitchen management a little easier than having to convert food service recipes down to four servings. But, I need practice converting. Sigh. I already pay for Food Network at home (cable). I don’t want to have to pay for it again in school.
Next week we dive into fried eggs, eggs benedict and the like. I can’t wait! It should be a great week.
It probably makes chefs life easier when he can compare his students food to something he sees on TV - he doesn't have to do anything, his lesson is made for him!