Handling & Cooking Eggs Egyptian Chefs Association

The training course Eggs &Their Application in Cooking starts with an explanation of the composition of eggs and identifying different grades and sizes. The nutritional value of eggs as well as food safety rules and the use of pasteurized eggs will be discussed. Then the practical session will show the preparation techniques of the most common egg dishes, many among them also popular breakfast items.

Structure of the workshop and topics covered:

Guidelines of whipping egg whites into foam

  • The composition of eggs and their grades and classifications
  • Nutritional value of eggs
  • Important food safety rules in handling eggs
  • Different egg products such as frozen/pasteurized eggs and dried eggs and their usage in kitchens
  • Preparation techniques for making boiled eggs, fried eggs, shirred eggs, omelets, poached eggs, scrambled eggs, souffls, quiches and custards

The Egypt Young Chefs Club (EYCC) is the youth arm of the Egyptian Chefs Association. Their organization nurtures youthful talent in the food and beverages field and is reputed for its distinctive mission, excellent culinary standards and dedication to promoting continuous improvement in the profession. They aspire to build a community where young professionals will enjoy an open society in which information exchange and networking are the hallmarks of its mission.

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