The incredible, edible egg - no longer the cholesterol-monster it was once deemed and a staple in food cultures around the world.
You could spend your valuable time sifting through dozens of blogs on cooking eggs how you like them. Or you can take this course & get the exact information you need & want for your ideal egg. Let me cut through the noise, test the methods, & research the most straight-forward techniques to make your cooking experience as delicious as your imagination can conjure.
The egg is a humble work-horse ingredient, an elegant meal, & a hunger-satiating treasure. Its delicate proteins react to varying heat & moisture conditions to transform into dozens of creations. From creamy whites to runny or jammy yolks, light and fluffy omelets, & frittatas so packed with vegetables you can eat a slice like a piece of pizza.
In the US, it is typical breakfast fare, but elsewhere, like in France, it is the most refined of dinners. Eggs may be a cheap grocery item, but don't let that fool you from treating them with the utmost of culinary respect. Combine a couple of vegetables with a grain & add an egg to make a simple, complete meal. Drop an egg into a vegetable soup for an extra protein boost. Top a grain salad with an egg & pair with a lettuce salad for a nutrient-packed lunch. Add an egg to your favorite sandwich for a gooey treat.
For dieters, eggs are an integral piece to nutrient intake & to feeling full - both strong indicators of the likelihood of staying on a diet & experiencing success.
In this course, you'll be guided through video demonstrations of the most common methods to cook eggs & how to cook them exactly how you like them. You'll also be educated on egg myths. The suggested methods aren't anything hokey, but are, instead, based on science - how the egg proteins react to different types & levels of heat.
The best eggs for poaching, how to achieve perfect (or close to it!) whites with runny yolks. How to poach more than one egg at a time & save them for later - like pre-cooking poached eggs for a brunch or weekly meal prep.
But what about all those other ways you've read about on the internet??
Two ways to get perfectly creamy, fluffy, flavorful scrambled eggs. Without cream.
Fried eggs easily overcook. But when cooked properly, they can be oh so satisfying.
Steamed eggs are the easiest way to prepare multiple eggs at once. It's also the easiest way to customize eggs with you and your guests preferred ingredients, while cooking them all at once.
8 recipe suggestions for steamed eggs
What are you really getting with all those stamps and certifications?
Getting the whites to fully set while the yolk stays molten and/or partially liquid is easier said than done. If the heat is too high or too strong, the outer edges of the egg & yolk will cook before the center does. If the heat is too low, the whites don't set before the yolk does. Cook for too long & you end up with hard-boiled eggs.
This technique is great for eggs that go well in soups or anywhere you'd use a poached egg. It produces essentially the same texture in both the whites & the yolk.
There are several techniques out there; I chose the one that gave me consistent results & that required the least amount of preplanning (& thought).
Sure, you could cook the beejesus out of your eggs. But rubbery whites & chalky yolks aren't appetizing at all. There is another way.
The best way to store eggs for long-lasting freshness.
An advanced method of making custardy eggs. For the record, it took me 11 tries before I got the method right. 11 omelets in the trash!!
A typical Spanish snack served at all times of the day. In American terms, we might just call this a potato and onion frittata. But you'll sound more sophisticated calling it a Spanish Tortilla.
North African-style poached eggs in spicy tomato sauce
How to make gluten-free, protein-rich crispy chips!
A visual demonstration of the stages of development for meringue (whipped egg whites).
Trained as a coach to shift lifestyle behaviors, Jenna specializes in the very basics of eating better (healthier, tastier, quicker) and cooking. Additionally, Jenna is an expert in converting non-cooks to amateur cooks. Her natural curiosity has led her to research products, techniques, and processes for the most simple experience.
She'll teach you just enough to make cooking approachable, make your own food, and reach your goal of eating healthier. Jenna's work is geared towards the self-employed, the creative, the entrepreneurial/intrapreneurial who want to cook more for themselves. She cuts the learning curve when it comes to knowing the what, how, and why. She'll guide you to make the best decisions for yourself and your situation.
Jenna is a graduate of the Institute for Integrative Nutrition, where she also managed the Coaching and Entrepreneurship curriculum. Her love for food and cooking comes from her adventures competing at both the Miss America and Miss USA pageants representing Florida.