Today
we learned several different ways on how to cook an egg. One way was the French
Omelet. For this method, I had to scramble the bottom of the pan of eggs with a
fork to ensure that all the eggs were evenly cooked. When the eggs had cooked
enough together, I flipped the egg on its other side for a very short amount of
time before flipping it again and adding the toppings. For the omelet to be
French I had to flip both sides into the middle and then turn it on its back to
form a nice oval.
For the crepes all we had to do
was ladle the right amount for the pan. I moved the pan in a circle, so the
batter would reach around the pan in a nice circle. Once the side was cooked I
flipped it over and let the other side get some color.
French omelet
Crepes
As a group, we made caramelized
apples for our crepe filling. First, we sautéed the apples in butter before
throwing in brown sugar and cream to let it braise for a few minutes to soften.
The American omelet actually
took me the longest to figure out. I had a few goes at it but finally was able
to flip it correctly. The first step is to let the garnishes sauté for a minute
before adding in the egg. To make sure the bottom wouldn’t brown, I had to lift
the edges of the egg and let the raw on the top go under it. Once the top of
the egg wasn’t so raw I had to flip it over and let it cook like with the
French omelet. However, once it was fully cooked, all I had to do was flip it
in half and take it off the heat.
With French toast, we soaked the
bread in the batter and griddled the pieces until they were cooked all the way
through. Another way we cooked an egg was
poaching it. I let an egg soak in vinegar for a few minutes before letting it
drop in a hot pot of water. Once the egg solidified into an oval and the whites
were set, it was ready to take out of the pot.
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