Day 18: Eggs II: Poached Eggs and Hollandaise Emulsion

Eggs II: Poached Eggs and Hollandaise Emulsion

Unit

Unit 3: Eggs, Breakfast Skills, and Fast Pickup Fundamentals

Class Length

4 to 6 hours

Station Focus

Hot line - breakfast

Deliverables

Exit ticket, Station checklist

Learning Objectives

·        Poach eggs with clean whites and centered yolk

·        Build hollandaise and hold safely

·        Explain emulsion basics and troubleshooting

Key Vocabulary

·        emulsion

·        whisking

·        acid

·        bain-marie

·        break

Chef Demo (what the chef shows)

·        Poaching method and water control

·        Hollandaise build and how to save a broken sauce

Lab (what students do)

·        Poach reps: 6 eggs each; evaluate shape

·        Hollandaise in pairs; hold and test

·        Serve on simple toast or veg for tasting

Quality and Safety Standards

·        Poached eggs: minimal wisps, correct set

·        Hollandaise: glossy, stable, safe hold temp

·        Sanitation: eggs handled correctly

Assessment and Evidence

·        Practical: 2 perfect poached eggs in a row

·        Exit ticket: emulsion troubleshooting

Homework / Reflection (10 to 20 minutes)

·        Write how to fix broken hollandaise

·        Review breakfast line timing for Day 19