Jack Burke

Module 14: Week of November 16-22, 2025

Introductions

This week’s focus on egg cookery allowed us to explore the versatility, technique, and precision required to execute classic and modern preparations. From gentle methods like soft-poaching and custard-style scrambling to more structured applications such as omelets, baked eggs, and the complex assembly of Scotch eggs, each dish highlighted the egg’s unique ability to transform in texture and flavor under different conditions. These exercises emphasized control over heat, timing, and handling—core skills that form the foundation of consistent, high-quality culinary work.

Background Information

Eggs are one of the most fundamental ingredients in classical and contemporary cookery because of their unique functional properties—coagulation, emulsification, aeration, and binding. These properties allow eggs to take on a wide range of textures depending on temperature, technique, and handling. Classical culinary texts such as On Food and Cooking by Harold McGee explain how egg proteins denature and set at specific temperatures, which is why precision in heat control is essential for preparations like poaching, scrambling, and custards. Additionally, the Culinary Institute of America’s The Professional Chef reinforces that mastering egg cookery is foundational for developing consistency, timing, and technical finesse in the kitchen.

More complex preparations, such as Scotch eggs, build on these principles by combining multiple techniques: soft- or hard-boiling, seasoning, breading, and deep-frying. This multilayered approach demonstrates how eggs can serve as both a primary ingredient and a structural component in composed dishes. Food science sources such as McGee (2004) and the CIA’s Professional Chef (2011) note that the success of such dishes relies on understanding protein behavior, moisture management, and proper cooking temperatures to ensure accurate doneness and balanced texture throughout. These references underscore why eggs remain one of the most studied and essential ingredients in culinary education.

Recipe Research & Development

This week, there are no recipes except for he Scotch Egg and Potato Rosti.

Plan of Work & Recipes

Works Cited

McGee, H. (2004). On food and cooking: The science and lore of the kitchen. Scribner.

The Culinary Institute of America. (2011). The professional chef (9th ed.). Wiley.