ONLINE Class: Essentials of Egg Cookery
This is a live, hands-on cooking class held online via Zoom. Guest list is limited to 12 students to create an interactive, dynamic experience. The Instructor will be assisted by a remote Event Lead who will facilitate conversation during class and ensure all students are attended to. We encourage students to have all the ingredients and equipment set up before the class begins to prepare for cooking during the class. We will be recording the class and we hope to make the recording available to students after an editing process to protect the privacy of our students’ homes.
Traditionally, a French chef was able to cook an egg a different way for every fold in their tall white toque. Join Chef Mike as he takes you through the first several pleats on your own kitchen hat!
We will make beautiful soft European-style scrambled eggs and save them in the fridge for fried rice dishes in the future. Then Mike will teach you to poach an egg or two, and how to save them for the future in the fridge – no more nightmare brunches trying to cook eggs over steaming water with a hangover; we will do the hard work ahead! We'll glimpse at the diner where Mike first cooked as he demonstrates how to cook every kind of fried egg, in a demo you can refer to over and over as you practice. Followed by diner omelets: the perfect way to use up the little treasure of the fridge in a tasty, hot, and impressive meal.
We will end the class with the ultimate grilled ham and cheese sandwich, topped and baked with a classic Mornay sauce and served with or without a fried egg on top. An online tour-de-force leading to versatile and diverse dinners, lunches, and breakfasts forever more!
MENU
Soft Scrambled Eggs – saved for future fried rice
Poached Eggs – saved for future salads, benedicts, pastas, pizzas….
Fried Eggs – all styles, done as a demonstration
American Diner Omelet of What You Have – served for lunch at the end of class!
Croque Monsieur or Madame – cooked and served at the end of the class
This menu contains the following common allergens: dairy, eggs, and wheat. Let us know if you're allergic to anything by sending us a note at info@18reasons.org before purchasing a ticket.
Be sure to check the equipment land shopping list for the class before signing up. Click here.
Born in the Haight Ashbury neighborhood of San Francisco, Mike Weller grew up in suburbs of San Jose, where he discovered cooking as his first profession and lifetime passion. After wandering through typical teenage jobs at pizza joints and ice cream parlors, Mike’s first “restaurant” job was with Sambo’s Coffee Shops, slinging hash and cooking eggs for the bar rush and Sunday breakfast crowds. He moved on to help open several restaurants, attend the California Culinary Academy, and study under European chefs with Michelin backgrounds. Later, Mike served as an executive chef for catering companies, wineries and country clubs. When his son was born, Mike transitioned his career into teaching, returning to the CCA where he eventually became the Executive Chef and Director of Academics. Having taught for Le Cordon Bleu North America in both online and brick and mortar schools, Mike is thrilled to return to teaching in a neighborhood-based community. When he is not teaching he tends to his backyard garden, helps his wife to can and preserve food, and loves to cook for his friends and family.
