Update 14: New Year's Goal: Become an "official" Gourmess by August 2010

I was 32 when I started cooking; up until then, I just ate. --Julia Child

Session 6: Working with Eggs

So, the two egg dishes I created came out "Egg-cellent!" (Sorry, I couldn't resist.) And, paired with a mug of frothy cappuccino (thanks, Chris!), we ate breakfast like kings this weekend!

Theory: Omelettes Roulèe-- This wasn't technically a demonstration, but since I've never made omelettes the French way, where you just fold it onto the plate from the pan, I thought I'd try it. I can see how it would be easier, unfilled -- but I put goat cheese, bacon, and thyme inside mine. Yum.

The lesson also talked about hard boiling eggs (which I did for the Salade Niçoise) and poaching eggs, which I've done several times.

Demonstration: Ouefs Cocottes à la Crème (Eggs Baked in Cream)
This was pretty easy -- butter and lightly salt dishes, heat some heavy cream to a simmer for about 10 min (stirring) until it reduces by 2/3. Crack a room temperature egg into each ramekin, cover with the warm cream about half-way and then place in a baking pan lined with parchment and fill the pan with boiling water until it reaches halfway up the ramekins. Then, put in 350 degree oven for about 10 mins, until egg white sets and the yolk has a film. Then, serve hot with toast points and enjoy! (It's kind of like eggs in a hole, except more refined, as you sop up the runny egg/cream with the toast.)

That's it for Session 6 and so on to Session 7: Working with Potatoes.
(There are 9+ Demonstrations for this lesson -- so lots of potatoes will be eaten at our house this week, if anyone wants to stop by!)