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.