With Chef Madelaine | in English
Saturday, May 12 at 11:15 a.m.
$70 members / $80 non-members · $15 material fee
810 N. Dearborn St.
It is easy to take the egg for granted. Ask yourself: can you make a make a silky mayo? know how to cleanly peel a hard-boiled egg? to perfectly soft boil, poach, scramble, make a omelet or a smooth Creme Anglaise? We master all these skills and more in this class that reveals the extraordinary versatility of the simple egg.
This workshop will last 3 hours.