Day 1: Breakfast (Advanced Group)


Day 1: Breakfast (Advanced Group)

By: Sara Avalos 
The Perfect Benedict
The Perfect Benedict

Today was one of the best ways to start a J-term! Let me tell you why...  

We spent the day learning, eating, laughing, and having fun. 

The advanced group made breakfast for lunch. We learned many new egg cooking methods, such as: Scrambled, poached, and Pan-frying. While some of these ways of cooking eggs are fairly common and “easy”, I learned that by using “professional” methods these eggs will
Talulah bathing the egg

Sara pouring in vinegar
change your taste buds completely. For example the scrambled eggs that we made were so fluffy and light, this was because we mixed in whisked egg whites to get that cloud like texture. My favorite technique was pan-frying, with this technique we made sunny side up, over easy, over medium, and over hard eggs. The procedure for the eggs was easy and fun, we had to use a spoon to bathe the eggs with the heated oil in order to have them cooked to perfection. When the egg bath was done some groups decided to try to flip the eggs in the air (don’t worry there were no accidents or messes to clean up). We also spent some time learning how to poach eggs. This was a skill we needed to master in order to make our eggs

Ira's perfect poached eggs

Talulah and Gia enjoying their creation

Benedict in the afternoon. Making poached eggs was not my forte since the water needs to be at a simmer, spinning, and with vinegar in order to to have the perfect poached egg. All of these factors need to be nearly perfect if not your egg gets a little messy.

 
For the eggs Benedict we made our own Hollandaise sauce. We learned that it is very easy for Hollandaise sauce to become scrambled eggs. This is because you have to be very careful when incorporating the hot butter into the raw egg yolks.
 
 
Gloria making pancakes
Star Wars waffles!
To get a break from making so many eggs, we made pancakes and waffles!! The batter was made completely from scratch. While making the dough, we learned the importance of precision in weighing the ingredients. By doing this Chef Averille assured us that our finished product would not vary in taste, every time we made them. These waffles and pancakes were super delicious, light, fluffy, and sweet.
 
 
 
Talulah mixing potatoes
Part of any good breakfast we had to have some delicious Country Breakfast Potatoes. We first boiled and cut the potatoes into eighths, then we seasoned the potatoes to our liking with paprika, garlic powder, Cajun seasoning, and more. These potatoes were great and super fun to make.
 
I learned so much today and I can’t wait what new things we will learn and eat tomorrow!

 

 

Talulah making her poached egg
Alice with her perfect egg

 Alex and Ira making a poached egg


Gia beating egg whites


Gloria flipping pancakes

Alice, Gia & Isa cutting potatoes

 

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