BUILDING EGG COOKERY FOUNDATION

As a professional practice, since various decades, it has been considered that the folds on a chef’s hat represent the many ways he or she can prepare eggs. Making a perfect omelet is test of skill of a chef, as it forces a chef, to pay attention to the finest of details, while using the most minimal of tools.

Egg is a primary food and more often is important part of breakfast cookery, as eggs are a source of protein, fat, vitamin, and minerals.  

In practical demonstration session for Foundation Batches, different parts of egg were explained, and various eggs preparations prevalent across the globe were prepared.  

The practice menu on egg cookery was on preparation Soft Boiled Egg, Poached Egg, Fried eggs, Scrambled Egg, and French Omelet, accompanied with grilled sausages, grilled tomatoes, and sautéed mushrooms.