It’s said that the number of pleats on a chef’s hat represents the number of ways to cook an egg. While he might not wear a hat, Chef Scott Graden can still teach you the common (and less common) ways to prepare this ubiquitous spheroid. This course will cover hard-boiling, soft-boiling, scrambling, and poaching.You will prepare a variety of dishes, including baked and French omelettes, egg drop soup and soufflé. Scott will walk you through egg-based sauces: hollandaise and bearnaise. At the end of the day, you’ll have a dozen reasons to pick up a carton of eggs on your way home.

You will need the following tools for this class:

All required tools/materials are provided by your instructor and North House and will be available once the course begins.

On the second day, we will share a communal meal, beginning around 4pm, typically ending by 6pm.  Please feel free to bring a beverage of choice to enjoy with dinner (adult beverages are okay). You are welcome to bring a guest.

Feel free to bring your favorite tools and whatever materials you might feel appropriate for this course.