Kitchen 3 - Lay an egg...

...beautifully on the plate! Oh my God, what a difficult venture that can be, I found out today.

The beautiful dish of Egg Mayonnaise was our task for the day. Followed by the perfect omlette.

Before you are allowed to lay the egg, though, you have to make the mayonnaise - by hand. Now that not only takes patience - because you basically have to add the oil to the egg yolk drop by drop - but can easily go wrong. Luckily, I manage to not let the mayonnaise curdle.

With that mayonnaise we were supposed to cover some hard-boiled eggs. This is what my eggs mayonnaise looked like

The tricky bit is that when covering, you only have one go! Take a real spoonful and then shimmy it over and wiggle the plate a bit. Easier said then done.

Before you serve it though, spray vinegar on paper and wipe fingerprints of the plate.

Here we were marked on the coating of the eggs - which in kitchen language is called "napper". As you can see, there is a bit much mayonnaise on my middle egg. But as you only get one go with the coating as well, there is nothing you can do and it is not an easy task.














Then on to the PERFECT omlette!!!

Before you can make the omlette - if you don't have a non-stick pan, you PROVE your pan to make it non-stick. I found this an amazing, at the same time very simple trick. All you do is put a tablespoon of oil and a tablespoon of salt in the pan and heat it until it steams. Then - careful, because it is super hot! - wipe the pan out thoroughly with kitchen paper - inside and outside - to get ALL the salt off and then it is non-stick for about two times of frying.

The most important thing about the omlette is that it is "baveuse". Baveuse means that it is still a bit liquid in the middle before you fold it in and over.

Another tricky task!

However, I thought it went quite well, considering it was my first go. I wish we would have been marked on the omlette because I thought that came out better. Oh well...