Duration:

Theoretical and practical training for 1 days

Maximum Number of Participants:

20 Participants

Content:

This training course starts with an explanation of the composition of eggs and identifying different grades and sizes. The nutritional value of eggs as well as food safety rules and the use of pasteurized eggs will be discussed. Then the practical session will show the preparation techniques of the most common egg dishes, many among them also popular breakfast items.

 “You can’t make an Omelette without breaking an egg.”

“Egg, a shell full of nutrients”

Structure of the workshop and topics covered:

• The composition of eggs and their grades and classifications
• How to store eggs properly
• Nutritional value of eggs
• Important food safety rules in handling eggs
• Different egg products such as frozen/pasteurized eggs and dried eggs and their usage in kitchens
• Guidelines for whipping egg whites into foam
• Preparation techniques for making boiled eggs, fried eggs, shirred eggs, omelets, poached eggs, scrambled eggs, soufflés, quiches and custards