Colette Tatou (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
thetoughestcook) wrote in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
fandomhigh2009-09-22 09:13 am
thetoughestcook) wrote in fandomhigh2009-09-22 09:13 am
Entry tags:
Anyone Can Cook, 9/22/09, Period 4
"Bonjour class," Colette said coolly from behind the table at the front of the room. She held up a smallish, white oval object. "Today we will discuss the cook's greatest resource, the common chicken's egg. It can be used in a sweet dish, or a savory one; it can be eaten on its own or mixed with a thousand things. And, if one is concerned about such things" -- and Colette was clearly dubious about this -- "it is a source of protein that does not involve hurting an animal."
She neatly cracked the egg into a small glass bowl, then held the results aloft. "As I might hope you know, the egg has two parts, the clear white and the yellow yolk. Most of the fat and cholesterol in the egg is concentrated in the yolk, while the white can be aerated into a stiff foam for use in baked goods."
She set down the bowl and shell, then talked some more about the value of eggs as food. "Today, class, you will have two options. Those of you who see yourselves as beginners will simply make a hard-boiled or fried egg from the directions by your workstations, while those of you who have been cooking for some time may try a basic cheese souffle, traditional French omelet or poached egg. Begin."
She neatly cracked the egg into a small glass bowl, then held the results aloft. "As I might hope you know, the egg has two parts, the clear white and the yellow yolk. Most of the fat and cholesterol in the egg is concentrated in the yolk, while the white can be aerated into a stiff foam for use in baked goods."
She set down the bowl and shell, then talked some more about the value of eggs as food. "Today, class, you will have two options. Those of you who see yourselves as beginners will simply make a hard-boiled or fried egg from the directions by your workstations, while those of you who have been cooking for some time may try a basic cheese souffle, traditional French omelet or poached egg. Begin."