The egg is the cook's ultimate test — simple enough to seem trivial, yet demanding enough to humble professionals. This course treats it with the respect it deserves, walking you through every classic preparation and the science that makes each one work.

You'll poach without vinegar panic, scramble to a custardy softness, roll a French omelette and, finally, conquer the soufflé. Along the way you'll understand heat, timing and protein so deeply that you can rescue almost any egg dish mid-cook.

What You'll Learn:

Master the egg and you master control over heat itself.