Eggs Course
Popular, economical and versatile, eggs are a familiar element of Japanese cuisine today.
This lesson demonstrates how the unique properties of eggs (emulsifying, foaming, binding) are utilized in various cooking processes. Also covered is how and why controlling temperature when cooking eggs helps to achieve the desired results.
Techniques in This Lesson:
- The proper handling of eggs
- Learn the properties of eggs and the use of eggs in Japanese cooking
Recipes from these Lessons:
- Oboro Clam Custard with Shinjo Fish Balls
- Rolled Omelet
- Thick Baked Omelet
Requirements to Pass:
- Attendance at least 75% of scheduled classes ( 1 day intensive course )
- Skill test grade, A or B
- Final test score, 80 or more
Class schedule:
8:00 AM to 1:00 PM (5 hours a day) |
Contact us today...
For immediate assistance, please call us directly on phone number 01638 602530 - Or click here
View a selection of our courses:
Professional Sushi Course I
Professional Sushi Course II
Advanced Sushi Course
Traditional Teppanyaki Course
Basic Dashi Stock and Soups Course
Preparing Sashimi Course
Simmering Course
Broiling Pan Frying and Baking Course
Steaming Course
Deep Frying Course
Vinegared Dishes Course
Dressed Dishes Course
Stirred Dishes and Moulded Dishes Course
Noodles Course
Rice Dishes Course
Eggs Course
Beef Course
Poultry Course
Japanese Serving Dishes and Food Presentation Course
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