Open Kitchen: Trade Secrets
from Chef Instructor Eli Silverthorne
EGGS: THE FOUNDATION OF A KITCHEN
Eggs are indispensable to the modern professional kitchen, and much more than a great way to “start one’s day.” Eggs can be prepared deliciously on their own in a variety of classical ways: pan fried, scrambled, poached, hard boiled, and more. In addition, eggs play an important supporting role in numerous forms, from the lecithin found in the yolks which aids in emulsification, or the meringue principle of the white; the coagulation (thickening) or leavening (aeration) principles are a trick card in the back pocket of all professional chefs.
This week, Chef Eli Silverthorne, Open Kitchen Program Manager and SCS Chef Instructor, shares egg fundamentals every chef should know, along with ‘Cooking Eggs 101’ recipes to try at home.
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