It was egg day in Food Composition today! I didn’t end up eating my oat bar for snack because I saw that we’d be pulling a souffle out of the oven in less than an hour 🙂 The other dishes we made included egg custards and quiche . Everything was made traditionally (read: whole milk, cheese, butter) but remember it’s a food science class, not a nutrition class.
My group was in charge of making the souffle. It was my first time beating egg whites with cream of tartar. I’ve always been scared to try! But it turned out perfect:
My tasting portion – the crust topping was the best part! I had a few more bites off the top. FYI, that’s a salad plate not a dinner plate
Egg custards . I only had a small forkfull – they were just OK. Kind of bland, but the lesson was in eggs setting.
And the Ham + Cheese Quiche .
My taste. This guy was too rich for me!
Our class was half the size today (why I got yesterday off – alternating field trips) so it was kind of obvious that I was taking photos of everything, so I told the group I have a food blog and inevitably explained it and shared the address with my class. Hi to any classmates who visit!
Brunch ==> Lunch
Despite my brunch appetizers, I did eat my real lunch around 12:15 at the beginning of our egg, milk + cheese lecture (don’t worry, our professor said it was fine to eat in class!) I knew we might be cooking fun edible things today so I packed a little lighter lunch. I’m so glad I did!
PB&J on a Ezekiel muffin . Cherries . Veggies + lentil dip . (I only ate half the veggies – they didn’t taste that great today).
We got out a little early today, so I’ve got some time to catch up on things. This schedule is so much more manageable with an extra hour and a half!!
Raleigh-Durham Readers : This weekend is Hillsborough Hog Day. I’ll be there if any of you want to get together!