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Hands-On Cooking Class: Eggs

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

  • Sunday, April 22nd, 2018

    This time slot is sold out, please select another date and/or timeframe.

    $45.60 Member | $57.00 Non Member