Week 1: Warm Welcome

The first day of class could not have gone better! I am extremely excited for all that this course has to offer. Not only is it relevant to my own life (as an off-campus college junior microwaving Mac and Cheese every other day), but this will aid me in my future career as well, whatever that may be. To top it all off, I believe that Chef Mark's puns are going to be an "egg"cellent contribution to overall class enjoyment (I apologize to all of the pun-haters of the world). This week we learned how to make a hard boiled egg. I had two AHA! moments, one being that salt and vinegar do NOT in fact help the egg in any way. The other moment involves the purpose of the egg's shell. The shell insulates and protects the insides of the egg, which means that it is a wise idea to peel the egg BEFORE you put it in cold water! Who knew?

This picture shows our 'wise' decision to add vinegar to the egg before boiling it. This does not in fact help the egg to boil faster or make it easier to peel off the shell at the end. It does, however, create a new level of debt that I owe to Chef Mark for vinegar supply. Because I didn't have enough debt already.

Here is our baby just before the water began to boil! One way to hard boil an egg is to bring water to a boil with the egg inside, then take it off the heat. This worked for us, however we should have left it in about one minute longer!