CHEFSTEPS LIVE! Eggs![5:30] And We're LIVE![8:40] Ultimate Quiche Demo[10:28] Ultimate Quiche Crust[43:05] Quiche Pie Pans We Love[44:44] Putting the Dough into the Pie Pan[48:48] Blind Baking the Ultimate Quiche Crust[52:15] The Egg Carton Decoder[55:15] Ultimate Quiche Custard[1:09:50] Ask A Literal Expert with Professor Greg Weiss[1:25:13] Check In On Our Ultimate Quiche[1:26:05] Unmolding the Ultimate Quiche[1:28:48] Cutting into the Ultimate Quiche[1:32:55] Tasting Time![1:36:49] How to Crack an Ostrich Egg[1:39:51] Using a Band Saw to Crack an Ostrich Egg[1:45:40] Scrambled and Fried Ostrich Egg[1:53:50] Can Grant Flip an Ostrich Egg?Whats in an egg? And how is this humble ingredient so versatile and valuable in the kitchen? Grant and the ChefSteps crew are going to help answer those questions and more in our next live event! Were diving in deep to elaborate on eggs. We will explore the anatomy of an egg; egg quality and the anatomy of an egg carton; and the textures that eggs unlock in cookinggelling, foaming, and emulsifying. Were focusing on eggs produced in the United States. If youre in a different country, wed love to hear your eggsperiences with egg sourcing, storage, and cooking as well!Lets get cracking!
