Eggs at Home

Step one: Recipes

Breakfast:

http://www.food.com/ideas/eggs-52-ways-6015?c=430761

In a bowl, mix the eggs and 1/4 cup (60 ml) of mayonnaise. Add salt and pepper. Then cook it. Add bacon and lettuce after toasting the bun.

Lunch:

http://whiteonricecouple.com/recipes/baked-eggs-avocado/#

Crack the eggs in a medium bowl, careful to not puncture the yolks. Set aside.
Cut avocado in half and carefully remove seed. Depending on how big the seed is, the hole in the avocado
In a medium baking dish, try to rest the avocado half inside the edge of the dish so that the avocado doesn’t tilt over. You need to keep the avocado from tilting so that the raw egg does not spill out.

Dinner: http://www.homecookingadventure.com/re

cipes/twice-baked-potato-with-egg-on-top

When the potatoes are cool enough to handle cut potatoes in half lengthwise, scoop the interior out of each leaving about 1/4 inch shell of potato flesh and skin. Add the scooped-out potato flesh, grated cheese, salt and pepper into the pan and stir well to combine.
Place the potato shells on the baking sheet and feel them with the mixture. Press the mixture with a spoon so a whole is formed to make space for the eggs. Sprinkle chives on top and crack an egg on top of each stuffed potato.

Mise-en-place

Avocado, Bacon,eggs, and bread.

Cooking:

Preheating the oven

Cutting the avocados in half

Taking out the pits

Making the insides deeper so the egg will stay in

Adding the eggs into the avocado. I had to use a toothpick to keep the avocados stay up so the egg doesn’t spill out.

Final product: Bacon is sprinkled on top and bread is on the side

Final step: Clean Kitchen

War of the Austrian Succession

War of the Austrian Succession

Scones Lab Reflection

I chose the scone lab because I found it to be the most challenging so far this term. I plan to go over it again as I believe I can find new ways to improve it for next time. I thought it was challenging to knead the dough. While I was watching the lab demo I thought it was going to be easy. However, when I actually went to try it the dough was sticking to my hands and wasn’t cooperating with the way I was folding it. By the time I was done the dough was still in a ball and a lot of it remained on my hands.

I enjoyed this lab because it was the most complicated one to do. My group had to work hard together and we had to stay on task to be able to finish on time. I found it challenging because there were so many steps to remember. When we had to go to the ingredient table to find everything, it was very busy but we communicated as a team and sorted out who will find what. This made it more time efficient. The scones are my favourite thing we made so far. I made them at home to share with my family. They enjoyed them too!

Our end result wasn’t really what we had hoped for. One of the problems was that we didn’t knead the dough as many times as we should have. When the scones were done baking they were flat. Something our group did well was, monitoring the time and they were perfectly cooked, with golden on the top.

This scone lab was the one of the labs our group worked really well on together . There were so many steps that we had to do so we worked efficiently to finish on time and we worked together to assign jobs. Right away we knew who had what job. Usually we don’t look at the jobs board till the end and everything is rushed but before we even started to cook we review the details on the board. We knew who was doing what and that saved us time at the end and helped us build team camaraderie.

If I were to do this lab again I would definitely take more time and patience with kneading the dough. I would also add more flour on the counter. Overall our group did very well on this lab and the outcome was good. Basically our only drawback was flat scones but they still tasted delicious.