Incredible, Edible Egg

This class with beloved chef, Sandye Berga is all about getting comfortable with eggs and how they work in both sweet and savory dishes. You’ll start with something hearty like quiche, learning how to make a smooth, creamy filling and a solid crust that holds it all together.

Then things get lighter and fluffier with desserts like pavlova and angel food cake, where it’s all about whipping egg whites to get that airy texture just right. We’ll talk through tips so they don’t collapse or overmix.

Toward the end, you’ll dive into richer desserts like crème brûlée and custard pie, focusing on getting that silky, just-set texture without curdling anything.

It’s a relaxed, hands-on class where you’ll pick up practical techniques and a better feel for how eggs can totally change the outcome of a dish.

Know what’s Happening Next — before everyone else does.

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Host or Publisher Lakehouse Kitchen Shoppe