Introduction

The essential science behind cooking eggs is that eggs coagulate (or bind) and stiffen when you apply heat.

Many egg recipes, and always for omelets and frittatas, the first step is to beat the eggs. This breaks down the proteins (or denatures them, stretches them out). Once you begin to apply heat, the proteins tighten and bind together. The amount that you stir will affect the size of the curds. Ultimately, the size and wetness of the curds are your choice.

Through this course you will learn to cook eggs to your preference.

Happy Learning and Happy Cooking!