So let me start with an apology as there is no blog entitled "Culinary School #13," as I did not make it to last weeks class. I missed salad night y'all and I am very sorry if I disappointed you. I do have the recipes, however, so if we want to do a class #13 of our own we can. However, I came back with a vengeance last night, on egg night, and I do have to say that I think I made it a memorable night for all.

Let me start with the most valuable lesson. We had to make a fried egg and we had to flip it. Well I have never been one of those girls that could flick her ingredients around a pan with the slight movement of her wrist and last night proved to be no different. We were supposed to break the egg in the pan, flick the pan and flip the egg to the other side and finish cooking it. Well I learned that when you flick your egg it is not supposed to go air born as it tends to break, it is hard to catch and it pretty much makes a giant disaster. Voila!!


The assistant instructor was pretty much crying she was laughing so hard...so I consider it a success. My second attempt was a tad bit better, but I still definitely have room for improvement.


Last night was seriously a fun night for kitchen tools. I learned about a cherry pit remover. I have never been a cherry fan, primarily because of the pits and so this little tool could make me a believer. Plus it was easy and fun to use.


The cherries were then made into a Cherry Clafouti:


I also discovered this cool tool that removes the skin from the garlic cloves. Just put the garlic clove in this contraption, roll it around and voila no more skin. Yes, I know it kind of looks like a water weanie or a sex toy, but I promise you it is neither, well at least we didn't use it as such last night. I guess I shouldn't make promises I can't keep.


The third fun kitchen tool was this egg cracker. You put this on top of the egg, lift the handle and let it go with a bit of power and it cracks the top of an egg, allowing you to use a knife to take the top of the egg off.


You dump the egg and you have a little egg cup.


We stuffed them with scrambled eggs, whipped cream and caviar. On a side not LP you have spoiled me, this caviar just wasn't the same and there was no champagne, beautiful indoor garden and well it just paled in comparison to our experience.


Now let me share with you some fun egg info I learned:

• To tell the difference between a hard boiled egg and a raw egg, spin it. The hard boiled egg will spin.
• When you are making eggs for an omelet you should not use a whisk as it adds to much air. You should use a fork.
• Eggs should always be at room temperature when they are cooked. You do not want to add a cold substance to a hot pan.

• The higher the yolk the fresher the egg. See how the egg above is elevated over the white, that is a fresh egg. 

My omelet looks like a banana slug

Eggs Benedict