In this course, you will learn about the anatomy of the egg, and how to choose and store them properly. You will learn how to properly pan fry eggs, how to season and cook eggs to the desired doneness; from sunny-side-up all the way to over-hard. You will also learn how to make a French omelet to the proper doneness. Finally, you will learn how to properly poach eggs
Chef Harold Avila attended Culinary School at The Art Institute of Los Angeles. He received his Bachelor’s of Science in kinesiology with an emphasis on Education at California State University Northridge. He has been in education for over 15 years and has been teaching Culinary Arts at Sherman Oaks Center for Enriched Studies for the past five years and has worked with CSUN’s MMC and Education Department for the past 3 years.