On Wednesday, February 10, 2016, I’m going to be leading a class called Egg Cookery for Metro Continuing Education.  The course description:

The egg is the single most powerful and versatile ingredient in the kitchen. You’ll cover how to get great local eggs, along with best practices for scrambling, frying, poaching, hard-cooking and devilling those eggs. There will also be discussion and demonstration of egg sauces like mayonnaise, egg foams like meringue and custards like crème brûlée.

You can register for this class here.