Eggs are awesome! They are jammed packed with nutrients and you can do so many things with them. Eggs are used for thickening, leavening, emulsifying, binding, coating, clarifying, crystallizing foods and flavor.

We will be looking at guidelines for buying and storing eggs. How Canada grades their eggs. Why and when size matters. Analyze information that is on egg cartons.

Here are some recipes we will be making in class.

Cream Puffs….Staring me!

Here is the recipe:

1 cup water

1/2 cup butter

pinch of salt

1 cup flour

4 eggs

Preheat oven to 425

In a medium sauce pan add water, butter and salt. Bring to a little, add flour, remove from heat and stir until thoroughly mixed. It should have a think consistency.

Transfer to a glass bowl and let cool 5-10mins.

Add eggs, and mix.

Drop onto a lined cookie sheet. Bake for 10mins then reduced oven temperature to 400, continue baking for 15mins. Remove for oven and place on a cooling rack.

Cream Filling

1pkg of Vanilla instant pudding

1 cup milk

2 cups whipped topping

Mix the instant pudding and milk with a whisk until package in fully dissolved. Add whipped topping and gently fold in to the mixture. You can put the cream filling into a icing bag or spoon into the cream puffs.

Once the cream puffs are cool, cut them in half and add cream. Enjoy!


Nutella Meringue Cookies

French Toast

Devilled Eggs

Egg Drop Soup


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