Egg course part 1: How to get into the egg

This week the Little Chefs learned how to break eggs, and the older ones also tried their hands at scrambling. So no recipe this time, just a few tips if you'd like to try this at home:

- for most recipes it's best if the eggs are at room temperature, so remember to take them out of the fridge in advance
- prepare with extra eggs beyond what's needed for the recipe: they might not all end up in the bowl
- for the same reason, wipe clean surfaces and aprons are advisable
- when all is set, this is how the Little Chefs learned to break eggs:

1. Use the edge of table to crack the egg, rather than the edge of the bowl: it easily tips over. Especially don't crack the eggs on the side of the frying pan!
2. Always break each egg into a cup, and pour it into the bowl once you've checked it's fresh.
3. If a piece of eggshell has fallen into the bowl, fish it out with a bigger piece of eggshell.

That's about it! A bit messy, but totally possible for a 2 year old to do, and they really enjoy it. In the following weeks we'll try a few egg-based dishes, so the Little Chefs can make good use of this new skill. I was also going to try to teach them how to separate eggs, but they were too tied up eating enormous amounts of scrambled eggs to pay attention! So that's still to come...