Eggs

Eggs are more interesting than I previously assumed. Omelettes are a LOT more intricate than I ever knew. And it is relatively easy to poach eggs.

The omelette I get at my diner is all wrong. At least as far as the French are concerned.
We learned how to shape omelettes into beautiful cigar shapes (or as chef called it: "the shape of a big fat spliff").
We also learned that the omelette is not supposed to be brown. No, just the soft yellow of a pale lemon.

The best part of the night was probably chef's demo on knife sharpening. Chef told us the three stages of sharpness are: Crappy, Sharp and Crazy Sharp.
We of course need to always have our knives crazy sharp which can only be achieved by yet another indispensible kitchen tool. THE WETSTONE!

The one to get is a diamond stone made by DMT...129.99

That's 130 bucks for a stone. Oh well.

This was probably my favorite class so far. Chef Robert is just tons of fun and he has a way of making the most boring lectures stick.

We'll have him again next Saturday.