Sunday, April 22, 2018, 11 a.m. – 1 p.m.
New! Successful egg cookery involves finesse and delicacy. Master a variety of egg cooking techniques at this hands-on cooking class. Learn how to time boiled eggs from soft to hard-cooked, and how to use a ricer to make a finely textured egg salad. Practice poaching eggs, make soufflé, simmer a hollandaise sauce, and whip up a frittata. Sample the recipes as part of a light brunch at the end of the class.
Mary Kay Gill, professional culinary instructor
ITW Kitchen, Learning Center