January 15, 2014 10:00 AM - 4:00 PM
Institute of Culinary Education
Professionals $100, Students & Alumni $60 Eggs are among the most widely used products in both the sweet and savory kitchen. In this class, students will break down this simple yet complex ingredient into its most basic components in order to better understand how they behave when applied to any number of cooking methods. Recipes and techniques will include meringue, sabayon, custard, pasta, and egg-enriched doughs.
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