Events › Mastering the Essentials: Eggs Benedict

In this hands-on class, participants will learn how to properly poach eggs with consistent results and prepare a smooth, emulsified hollandaise sauce. Please note: Poached eggs are not fully cooked. Pasteurized eggs will be used for the hollandaise sauce to ensure food safety.

Please bring a container for possible leftovers. 

Only one registration per person is permitted. If you need to register a second person, you may use the same email but the registration MUST be in their own name. Registrations under duplicate names will be canceled. After registering, please check your email for more important information about Culinary Literacy Center policies.

Age Level: Adults
Skill Level: Beginner
Allergies/Accommodation: After registering, please call (330) 333-7781 if you have allergies or require accommodation.