How to Scramble, Fry & Poach Eggs

Three egg techniques, three completely different results.

Tuesday November 3rd | 11:00 am EST*

Eggs are the most-cooked ingredient in any kitchen and often one of the most inconsistent. In this session, Jody and Kirstie cover three core methods back to back, including the trick to poached eggs, how to keep eggs from sticking (to ANY pan!) and how to get a fried egg with a perfectly runny yolk, every time. 

Part of our NEW How-To Series: short, technique driven classes in about 30 minutes, for only $5.

Join us live or cooking along with the recording whenever your schedule suits. 

What you will learn: 
Scrambling technique and heat control.
Frying for a controlled, runny yolk.
Poaching an egg to the desired doneness (and the make-ahead trick all chefs use!) 

Join the Live Online Class: $5 (shop yourself)

*Can’t join us live? You won’t miss a thing. We’ll send the recording & recipes after class so you can cook with us whenever it suits you.