What can’t an egg do?
As a chef we are asked to prepare an omelette on our very first day. So our first practical for the II Semester students on 24th March, 2021 was dedicated to one of the most versatile of ingredients, i.e., egg.
Egg preparations were demonstrated such as Sunny Side Up, Over Easy, Omelette, Akuri, Scrambled Eggs, Boiled Egg, Egg’s Benedict, Devilled Eggs and the like with their accompaniments. The emphasis of the practical was to show the versatility of an egg as an ingredient and elaborate upon the different properties the different parts of egg shows.