The Science Behind Cooking the Perfect EggJanuary 14, 2016 at 7:30–8:30 p.m.

Ever wonder what chemistry is going on while you're cooking eggs? Wish you could step your egg game up? If so, this event is your golden opportunity!

This applications-based class lead by cooking enthusiasts, Griffin Reed '16 and Hannah Birkholz '17, will teach you how several variables (temperature, additives, etc.) contribute to egg taste and provide "tongues-on" samples demonstrating the effect these variables have on final taste.

There will be food samples provided, but it is not a full meal.

Each one hour session (6-7 p.m. and 7:30-8:30 p.m.) will be limited to 20 students. Please RSVP to greed@gustavus.edu to ensure that there will be enough supplies for all participants!