Mastering eggs is one of the first—and most important — skills culinary students learn. From emulsifying sauces and creating delicate soufflés to preparing the perfect poached egg, this humble ingredient teaches the precision and technique that every professional chef relies on.
Alumna Melissa Lamothe shares how one of the kitchen’s simplest ingredients became one of her biggest classroom challenges.
The other day, my six-year-old neighbor greeted me in the elevator with a string of egg jokes. We laughed our way through the ride, but the conversation unexpectedly reminded me of my first day of culinary school.
During our dean’s welcome speech, we were warned that eggs would become one of the most humbling lessons we’d face. At the time, I couldn’t understand why such an ordinary ingredient deserved that reputation. Why eggs instead of onions, potatoes or even aspic?
It didn’t take long to find out.
Eggs are remarkably sensitive to heat, movement and acidity. Their proteins change structure quickly, making them essential for everything from binding ingredients and emulsifying sauces to creating airy batters and delicate custards. At the same time, they’re incredibly easy to overcook or mishandle, making them one of the best teachers of precision in the kitchen.
As our classes progressed, we prepared eggs every way imaginable. We experimented with soft- and hard-boiled eggs, poached, fried and scrambled them, then moved on to Hollandaise, crêpes, soufflés, fresh pasta, breads and custards. Every technique reinforced another lesson about timing, temperature and control.
Even seemingly simple preparations left room for error. Hollandaise proved especially unforgiving—too much heat caused the sauce to separate, while overcooked boiled eggs developed gray yolks, green rings and a sulfurous aroma. Success depended on paying attention to every detail.
Looking back, I have a newfound respect for the humble egg. Like the mythical gremlin, it rewards careful handling and punishes shortcuts. Master it, however, and you’ve unlocked one of the most versatile ingredients in the kitchen.
There’s even a legend that the traditional French chef’s toque features 100 pleats because a professional chef should know 100 ways to prepare an egg. When I started culinary school, I’m not sure I had earned even one pleat. Months later, while I certainly hadn’t reached 100, I knew I’d earned a few.
🍳 Ready to build the same foundation? Explore the Institute of Culinary Education’s Culinary Arts programs and learn the techniques that prepare students for professional kitchens, bakeries and food businesses around the world.