Egg Free Cookery Course
Day 1
- An introduction to the course covering the many roles of eggs in cooking.
- Why eggs are often difficult to substitute
Lucinda will then demonstrate how to
- give shine to pie lids and other baked foods with egg free glazes
- bind fish cakes and stuffing without egg
- lighten mousses without egg
- thicken fresh egg free custard sauce
- make smooth, velvety egg free ice cream
- bind pastry without egg
- set a savoury baked custard filling in an egg free quiche
During the practical session you will have the chance to make an egg free mousse, ice cream and an egg free quiche
Day 2
Lucinda continues to demonstrate how to:
- make egg free batter for coating food before frying
- bind egg free pancakes
- lightly set custard filling of an egg free Tarte au Citron
- make chocolate brownies, sponge cake, fruit loaf, and rich fruit cake without egg
- The foods that are impossible to make without egg and why
- Useful egg free products to know about
During the practical session you will have the chance to make egg free Fritto Misto, Tarte au Citron and Chocolate Fudge Cake