Eggs Eggs are very important in most areas of the food industry and some of the common preparation of eggs include scrambled, fried, hard-boiled, soft-boiled, omelet and pickled. Although cooked in several di erent ways, on their own, they are extensively used in a wide variety of food. You will learn: Shakshuka Eggs poached in a delicious tomato sauce with a variety vegetables & spices and garnished with yoghurt, Aleppo peppers and parsley. French Cheese and Mushroom Omelet The ever elusive French Omelet is very smooth and creamy, and when done right, provide for beautiful texture, appearance and flavour Egg Benedict English mu ns with crispy bacon and poached eggs, topped with the Hollandaise sauce. Scrambled Egg Perfectly cooked Scrambled Egg are soft and moist with absolutely no limits to the variation that one could create by adding a range of ingredients to this very basic and classical Scrambled Eggs recipe. Ejjeh A delicious treat from Syria and Lebanon, Ejjeh are egg “pancakes” or mini omelets, famous for their fresh flavors that include onions, fresh parsley and mint.
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