40 Westford Rd. Concord, MA 01742
April 12, 2018; 6:30 pm - 9:00 pm
In the culinary toolbox, there are few ingredients as versatile as the egg. We use eggs in recipes as varied as brioche and pasta, to cakes and custards, to soups and sauces. They can be served hot or cold, baked, fried, or boiled. Savory or sweet. Come to this class to learn about the versatility and importance of this indispensable ingredient. Non-alcoholic beverages are available at this class.
Fried Egg over Salmon Hash and Creme Fraiche
Soft Scrambled Eggs on Toast, Butter, Chives
Egg Flower Soup with Scallion and Ginger
Shaved Chocolate Semifreddo