Online Class

Cracking the Egg: 25 Ways to Transform Your Cooking

Get own-forever classes for less than $8 a month!
As an annual Bluprint member, you'll choose one own-forever class to add to your library each month
Gift Bluprint

Learn how to cook with eggs and you'll become a better cook! From the perfect scramble to the fluffiest soufflé, Sur La Table's Kyle Shankman shows you how.

Skill Level


What You Get

  • 7 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Closed captioning available (web only)
  • Answers from fellow classmates in our virtual classroom

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

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.

Lesson Breakdown

1. Egg Cooking Basics
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.
2. Perfect Poaching
3. Frittata Fundamentals
4. The Simple Soufflé
5. Sweet & Savory Sauces
6. Building a Meringue
7. Batters & Quick Doughs

Recommended with this class

  • Standard kitchen implements: pots, pans, baking dishes, mixing bowls, measuring cups and spoons, heat-proof spatula, whisk

Taught by

Kyle Shankman
Kyle Shankman
Kyle Shankman graduated from Le Cordon Bleu more than 10 years ago. He went on to cook for the Ritz Carlton and the BridgeMill Athletic Club in Canton, Georgia, and eventually opened his own high-end gastropub in Atlanta. He began teaching for Sur La Table in 2012 and currently serves as resident chef for Sur La Table's Alpharetta, Georgia, store.

If you're not delighted with your Bluprint experience, we'll make it right or give you a full refund.