You learned how to crack, separate, and properly whisk eggs in this class. We showed you how to make our perfect easy-to-peel hard cooked eggs. You learned how to make your own mayonnaise, which we used in our Curry Deviled Eggs (after a few tips for mixing and piping filling). Then we put egg whites to work in classic Meringue Cookies.
Download the handout we used for this course onboard your Holland America cruise [PDF].
The first step to really good deviled eggs is making really good hard-boiled eggs.
The science of mayonnaise is fairly complex, but if you follow the correct procedure it will work every time.
The basic French meringue recipe method—beating egg whites with sugar until stiff peaks form—not only was the simplest one but also produced cookies with the most delicate texture.
A classic fried egg features a tender white with crisp, lacy, brown edges and a fluid but lightly thickened yolk. Could we crack the code to making a perfect one?
Ideally, this dish should feature tender whites and runny yolks—but it almost never does. We baked hundreds of eggs trying to crack the code.
