The Science Behind Cooking the Perfect Egg

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!

• Jan 14, 2016 at 6–7 p.m.