The key to cooking and baking success? It's knowing the best ways to work with eggs, and Sur La Table Resident Chef Kyle Shankman shares his professional secrets for your most egg-cellent dishes yet. First, get expert tips on cooking and peeling boiled eggs just the way you want them. Then, poach restaurant-quality eggs at home and master your new favorite scramble (hint: there's plenty of crème fraîche and butter involved). Make an airy chocolate soufflé that draws praise wherever it goes, and learn how to emulsify yolks for a decadent ganache you'll dream about. Kyle shows you how to put your yolks to work next as you create hollandaise sauce, herbed mayonnaise and a luscious crème Anglaise that's waiting to be churned into irresistible vanilla ice cream. And finally, whip up lighter-than-air Italian meringue, impressive baked Alaska, popovers and addictive German spaetzle.
Chef Kyle Shankman of Sur La Table begins the class with the fundamentals of cooking and peeling a hard-boiled egg. Sounds easy? A few pro tricks and an understanding of the egg's anatomy will be a revelation if you've ever struggled to get hard-boiled eggs just right. Use them to make a delicious egg salad.
What's the secret to a perfect poached egg? Lower the water's temperature and keep it moving! Kyle walks you through stovetop poaching to create classic eggs Benedict, then uses a sous-vide immersion circulator to show you how to poach eggs in the shell. Use these luscious eggs on a salad with crisp lardons and homemade vinaigrette. Plus, learn how to crack eggs one-handed like a pro!
Explore cooking scrambled eggs two ways, from crispy to custardy. An herbed goat cheese frittata combines both textures between its crisp crust and fluffy interior, all thanks to a dual cooking method. With Kyle's tips for making the ultimate creamy scrambled eggs, you'll never make them any other way again!
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