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The Incredible Versatile Egg

Day 1
This week in my Hot Foods Class we will be make all different varieties of the incredible versatile EGG.

Every year, I will have a student who thinks they can out scramble me when it comes to making scramble eggs.

So on the first day of the Egg Unit, I challenge one of my students to a EGG OFF.

Almost always, the student will not season the eggs, cook them on high,  will add a TON of cheese to add "flavor", and then insist on scrambling the eggs until they are dead.

I use this time to show the students how to correctly scramble an egg and add a little competition to the class.

But every once in a while, I will have a student who kicks my butt and makes some awesome eggs.

Which I make a BIG DEAL OUT OF, BECAUSE THIS HAS ONLY HAPPENED TWICE IN MY 10 YEARS AS A CULINARY TEACHER.

After the EGG OFF  we go back into the classroom and discuss eggs, what they are composed of, who and how they are graded, nutritional values, and different ways that you can prepare them.

EGGS
Egg Notetaker
*AGAIN THIS IS A MIXTURE OF MY INFORMATION AND INFORMATION FROM A PPT THAT I FOUND ONLINE 10 YEARS AGO.

*THANK YOU TO THE PERSON WHO CREATED THE PPT IT HAS BEEN A GREAT ADDITION TO MY CURRICULUM.

Day 2
EACH STUDENT WILL MAKE SCRAMBLED EGGS.
Before we go to lab I take a moment to go over the correct way to scramble an egg. I use Alton Browns Scrambled Egg Recipe to teach this skill. I handout a copy for every student to put into their portfolio.
Alton Brown Scrambled Egg Direction


 Sunny Side Up and Over Eggs
EACH STUDENT WILL MAKE A SUNNY SIDE UP EGG AND AN OVER EGG
Alton Brown Recipe for Sunny Side up Eggs






Day 3

Over Easy Eggs



Omelets
Alton Brown Omelet Recipe

Day 4 Quiche
Here are the basic rules:
1/2 cup of dairy for each large egg
1/4 cup of grated cheese for each egg
3/4 tsp salt for a 4 egg quiche
1 cup of added meats and vegetable for a 4 egg quiche
Bake to an internal temperature of 165 F, but no more than 185 degrees (+-45 min) at 375 F
A thermometer is the only way to accurately tell if a quiche is done

Here is the basic quiche recipe
1 pie crust
4 large eggs
2 cups of half and half or whole milk
3/4 tsp salt
1/4 tsp pepper
1/8 tsp seasonings (optional)
1 cup of prepared vegetable or meat
1 cup Swiss or cheddar cheese

Directions:
Preheat the oven to 375 degrees
Whisk together eggs, dairy, salt, pepper and seasonings.
Stir in the meat and vegetables and grate cheese. Pour the filling into the unbaked pie shell.
Bake until internal temperature reaches 165 F.



Day 5
Free Cook Egg Day
Students based on skills they have learned plan and prepare a signature egg dish.



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