A popular pub and picnic food, Scotch Eggs are not only delicious but quite versatile! They make a great appetizer, snack or main dish – and a delightfully thematic component for an Easter feast. Tiago will walk you through the steps for obtaining a prefect soft boiled egg, breading and wrapping with minced pork, then deep-frying the eggs. He’ll pair the eggs with scratch-made Grainy Mustard Sauce and Crispy Oven-roasted Potatoes with Garlic and Thyme. With meat, eggs and gluten; no dairy.
About the instructor: Tiago graduated from the Culinary Institute of America in 2014. After graduation, he honed his skills as a lead sauté cook for a fine dining establishment. He has been teaching cooking classes for the last three years, and has found teaching to be one of the most gratifying experiences of his life. Tiago is also a wine enthusiast and certified sommelier.
This is a demonstration class offered live via Zoom. One spot in class is good for one kitchen. A recording will be sent after class. Class link and recipes will be sent four days before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information. Cancellation Policy: Online classes are nonrefundable. You can request a transfer to a different class up to one week prior to class.
Monday, March 22, 4:00 - 5:00 pmRegister for class