Lesson 21: Eggs
Popular, economical and versatile, eggs are a familiar element of Japanese cuisine today.
This lesson demonstrates how the unique properties of eggs (emulsifying, foaming, binding) are utilized in various cooking processes. Also covered is how and why controlling temperature when cooking eggs helps to achieve the desired results.
Techniques in This Lesson:
- The proper handling of eggs
- Learn the properties of eggs and the use of eggs in Japanese cooking
Recipes from Lesson 21:
- Oboro Clam Custard with Shinjo Fish Balls
- Rolled Omelet
- Thick Baked Omelet
Next: Lesson 22 »