Eggs in the Plant-Forward 

Kitchen

Eggs deliver additional protein and an extra layer of flavor to plant-forward dishes. In this course, you will learn the fundamentals of eggs, how to make different variations of them at scale, and how to incorporate them into your plant-forward dishes.

You will also learn the different varieties of omelets and how to make them, and the steps to follow to make a variety of custards. 
Overview

This course will enable you to

  • Explain how eggs support strategies for the plant-forward kitchen
  • Describe the composition and coagulation points of the egg
  • Describe volume preparation, holding, retherming and serving of various egg dishes
  • Incorporate poached, baked and shirred eggs into dishes that advance plant-forward kitchen strategies
  • Prepare high quality omelets and custards for the plant-forward kitchen

Course contents