I love cooking classes. No matter how complex or how basic they are, I always learn something new. Gagganeau (a German appliance brand) have sponsored a series of 2-hour cooking classes on a Sunday morning at the City Markets. They've secured a host of Wellington's star chefs and restaurant owners and packaged it up to look like a cooking class while really being a thinly veiled advertisement for their appliances. The approach has worked well for them to date though today's class was more a testament to the lesser known complexities of their product than it's virtues but that's really a whole different story.
The classes to date have been excellent and I've learned how to cure and smoke my own bacon, how to make sushi and today; several ways with eggs.
The instructor, Zelda Haines from Nikau Cafe - which is a bit of a Wellington breakfast institution - taught us her famed sage fried eggs, scrambled eggs (the M.F.K. Fisher way) and proper egg custard. All delightful.
Did you know that eggs cook way before boiling point? The different proteins in an egg cook at between 62 - 78 degrees so no more cracking my eggs into a boiling pan of water or pouring scrambled mixture into a heated pool of butter!