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Egg Foundations

Show Full Syllabus
Unit 1: Introduction & Getting Set Up
View Tasks
Welcome to Egg Foundations. This unit introduces the course and provides an overview to get you ready to learn with us.
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Course Orientation
  • Task 1: Welcome to Your Course
  • Task 2: Course Orientation and Objectives
  • Task 3: How to Learn with Rouxbe
  • Task 4: Course Welcome Survey
  • Task 5: Learn More About REAL Eggs
End of Unit 1
Unit 2: Eggs From Farm to Kitchen
View Tasks
Learn about how eggs go from the farm to the kitchen. This unit provides an introduction to eggs - starting with how they are produced, cleaned, sorted, and distributed to kitchens everywhere.
Orientation
Introduction & Learning Objectives
  • Task 6: Unit Orientation & Objectives
  • Task 7: Complete a Self-Assessment & Pre-Assessment
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Eggs on the Farm
  • Task 8: Introduction to Eggs on the Farm
  • Task 9: Lesson Objectives
  • Task 10: Eggs on the Farm
  • Task 11: Barns
  • Task 12: Hen Health
  • Task 13: Environmental Management
  • Task 14: Understanding Hens: Part 1
  • Task 15: Understanding Hens: Part 2
  • Task 16: Understanding Eggs: Part 1
  • Task 17: Understanding Eggs: Part 2
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Egg Anatomy, Sizing, Purchasing Various Market Forms
  • Task 18: Introduction
  • Task 19: Lesson Objectives
  • Task 20: Egg Anatomy
  • Task 21: Learning Activity: Egg Anatomy
  • Task 22: Purchasing Strategies
  • Task 23: Fresh/Refrigerated Whole Eggs
  • Task 24: Pasteurized Liquid Eggs
  • Task 25: Refrigerated & Frozen Value-Added Egg Products
  • Task 26: Dried Egg Products
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Unit Review & Assessment
  • Task 27: Unit Review & Quiz Preparation
  • Task 28: Unit Quiz
End of Unit 2
Unit 3: Egg Safety
View Tasks
Egg safety is of critical importance to keep consumers safe. By following established best practices, any risks around handling, preparing, storing and serving can be minimized.
Orientation
Introduction & Learning Objectives
  • Task 29: Unit Orientation & Objectives
  • Task 30: Complete a Self-Assessment & Pre-Assessment
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Egg Safety Overview
  • Task 31: Introduction to Egg Safety
  • Task 32: Egg Safety Objectives
  • Task 33: Key Risks, Identifying & Reporting Foodborne Illnesses
  • Task 34: Reducing Risk
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Preparing Eggs Safely
  • Task 35: Introduction to Preparing Eggs Safely
  • Task 36: Objectives: Preparing Eggs Safely
  • Task 37: Safe Cooking Times & Temperatures
  • Task 38: Pasteurizing Eggs
  • Task 39: Reheating Eggs
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Unit Review & Assessment
  • Task 40: Unit Review & Quiz Preparation
  • Task 41: Unit Quiz
End of Unit 3
Unit 4: Eggs & Nutrition
View Tasks
Eggs have served as an important food for millennia. Eggs offer high-quality protein that can be used across menu categories and in a variety of applications.
Orientation
Introduction & Learning Objectives
  • Task 42: Unit Orientation & Objectives
  • Task 43: Complete a Self-Assessment & Pre-Assessment
Eggs & Nutrition
  • Task 44: Introduction to Eggs & Nutrition
  • Task 45: Lesson Objectives
  • Task 46: Key Nutrients in Eggs
  • Task 47: Benefits of Eggs: Protein
Unit Review & Assessment
  • Task 48: Unit Review & Quiz Preparation
  • Task 49: Unit Quiz
End of Unit 4
Unit 5: Moist Heat Cooking Methods
View Tasks
Moist-heat cooking methods are commonly used when cooking eggs. This unit focuses on how to poach eggs and boil eggs to various levels of doneness.
Orientation
Introduction & Learning Objectives
  • Task 50: Unit Orientation & Objectives
  • Task 51: Complete a Self-Assessment & Pre-Assessment
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Boiling Eggs
  • Task 52: Introduction
  • Task 53: Lesson Objectives
  • Task 54: Selecting Equipment for Boiling Eggs
  • Task 55: How to Prepare Boiled Eggs
  • Task 56: Buying Pre-cooked Hard Boiled Eggs
  • Task 57: Using Hard Boiled Eggs
  • Task 58: Lesson Practice Recipes
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Poaching Eggs
  • Task 59: Introduction to Poaching Eggs
  • Task 60: Lesson Objectives
  • Task 61: Getting Set-Up to Poach Eggs
  • Task 62: Egg Poaching Technique
  • Task 63: Lesson Practice Recipes
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Unit Review & Assessment
  • Task 64: Unit Review & Quiz Preparation
  • Task 65: Unit Quiz
End of Unit 5
Unit 6: Dry Heat Cooking Methods
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Dry-heat cooking methods are commonly used when cooking eggs. This unit focuses on how to fry eggs to different levels of doneness and how to make scrambled eggs. This unit also addresses made-to-order omelets and preparing frittatas.
Orientation
Introduction & Learning Objectives
  • Task 66: Unit Orientation & Objectives
  • Task 67: Complete a Self-Assessment & Pre-Assessment
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Frying Eggs
  • Task 68: Introduction to Frying Eggs
  • Task 69: Lesson Objectives
  • Task 70: Preparing Fried Eggs
  • Task 71: Preparing Basted Eggs
  • Task 72: Lesson Practice Recipes
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Scrambling Eggs
  • Task 73: Introduction to Scrambling Eggs
  • Task 74: Lesson Objectives
  • Task 75: Preparing Eggs for Scrambling
  • Task 76: Scrambling Eggs
  • Task 77: Lesson Practice Recipes
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Omelets: Made to Order
  • Task 78: Introduction to Omelets: Made to Order
  • Task 79: Objectives
  • Task 80: Pans for Making Omelets
  • Task 81: Preparing Eggs for All Omelets
  • Task 82: How to Make a French Omelet
  • Task 83: Adding Ingredients to French Omelets
  • Task 84: How to Make an American Folded Omelet
  • Task 85: How to Make a Griddle Cooked Omelet
  • Task 86: Lesson Practice Recipes
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Baked Eggs: Frittatas
  • Task 87: Introduction
  • Task 88: Objectives
  • Task 89: What are Frittatas?
  • Task 90: Choosing a Frittata Pan
  • Task 91: Preparing Frittata Ingredients
  • Task 92: How to Make a Basic Frittata
  • Task 93: Cooking Frittatas: High Volume
  • Task 94: Lesson Practice Recipes
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Unit Review & Assessment
  • Task 95: Unit Review & Quiz Preparation
  • Task 96: Unit Quiz
End of Unit 6
Unit 7: Eggs on the Menu
View Tasks
This unit focuses on how to add eggs to your menu. It will detail the process for preparing shakshuka, how to use eggs in beverages, and ways to use eggs in a variety of global egg sandwiches.
Orientation
Introduction & Learning Objectives
  • Task 97: Unit Orientation & Objectives
  • Task 98: Complete a Self-Assessment & Pre-Assessment
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Baked Eggs- How to Make Shakshuka
  • Task 99: Introduction to Shakshuka
  • Task 100: Lesson Objectives
  • Task 101: Choosing a Shakshuka Pan
  • Task 102: Preparing Shakshuka Ingredients
  • Task 103: Making a Typical Shakshuka
  • Task 104: High Volume Shakshuka
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Using Eggs in Beverages
  • Task 105: Introduction to Using Eggs in Beverages
  • Task 106: Objectives: Using Eggs in Beverages
  • Task 107: Types of Egg-Based Beverages
  • Task 108: How to Prepare Key Lime Soda
  • Task 109: How to Prepare Tiramisu Coffee
  • Task 110: How to Prepare Vietnamese Style Egg Coffee
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Global Egg Sandwiches
  • Task 111: Introduction to Global Egg Sandwiches
  • Task 112: Objectives: Global Egg Sandwiches
  • Task 113: Varieties of Egg Sandwiches
  • Task 114: Different Ways to Cook Eggs for Sandwiches
  • Task 115: Pre-Cooked Eggs for Sandwiches
  • Task 116: Malaysian Style Egg Sandwiches
  • Task 117: Vietnamese Style Egg Sandwiches
Unit Review & Assessment
  • Task 118: Unit Review & Quiz Preparation
  • Task 119: Unit Quiz
End of Unit 7
Unit 8: Using Eggs in Volume Operations
View Tasks
The topic of preparing eggs in high-volume operations is addressed in this unit. High-volume omelets are the primary focus in this unit, as they offer an important technique that can be used to prepare omelets for large numbers of guests or on a buffet
Orientation
Introduction & Learning Objectives
  • Task 120: Unit Orientation & Objectives
  • Task 121: Complete a Self-Assessment & Pre-Assessment
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High Volume Omelet Lesson
  • Task 122: Introduction to High Volume Omelets
  • Task 123: Lesson Objectives
  • Task 124: Equipment for Making Pre-Cooked Omelet Sheets
  • Task 125: Preparing Eggs for All Omelets
  • Task 126: How to Make Pre-cooked Omelet Sheets
  • Task 127: Preparing Fillings, Toppings, and Sauces
  • Task 128: Storing Omelet Sheets
  • Task 129: Cutting Omelet Sheets
  • Task 130: Rolling & Folding Omelet Sheets
  • Task 131: Setting up Service Station
  • Task 132: Efficient Service Techniques
  • Task 133: Final Assembly Demonstration
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Unit Review & Assessment
  • Task 134: Unit Review & Quiz Preparation
  • Task 135: Unit Quiz
End of Unit 8
Unit 9: Course Assessment & Resource Library
View Tasks
Test your knowledge with a comprehensive final assessment. Good luck!
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Course Review and Final Assessment
  • Task 136: Course Review & Exit Survey
  • Task 137: Final Course Assessment
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Resource Library
  • Task 138: Websites & Supporting Resources
End of Unit 9

Course Description

The American Egg Board welcomes you to Egg Foundations, and online course that offers video-based instruction focusing on egg cooking techniques, egg safety, nutrition and best practices for handling and serving eggs.

Course Highlights

  • 25 hours of continuing education hours (CEHs)
  • 9 Units, 15 lessons, 130+ learning tasks
  • 100% online with 24/7 access
  • Lifetime access after purchase

Course Objectives

  • Detail the process of egg production from farm to kitchen
  • Explain the importance of egg safety
  • Demonstrate how to safely prepare eggs
  • List important nutritional facts about eggs
  • Explain how to cook eggs using moist-heat cooking methods, such as boiling and poaching
  • Explain how to cook eggs using dry-heat cooking methods, such as frying, scrambling, and omelet making
  • Demonstrate competency of specific cooking methods
  • Explain how eggs can safely be used in a variety of beverages
  • Highlight eggs as part of the menu, especially with global sandwiches and shakshuka
  • Detail best practices for using eggs in high-volume culinary operations

Course Description

The American Egg Board welcomes you to Egg Foundations, and online course that offers video-based instruction focusing on egg cooking techniques, egg safety, nutrition and best practices for handling and serving eggs.

Course Highlights

  • 25 hours of continuing education hours (CEHs)
  • 9 Units, 15 lessons, 130+ learning tasks
  • 100% online with 24/7 access
  • Lifetime access after purchase

Course Objectives

  • Detail the process of egg production from farm to kitchen
  • Explain the importance of egg safety
  • Demonstrate how to safely prepare eggs
  • List important nutritional facts about eggs
  • Explain how to cook eggs using moist-heat cooking methods, such as boiling and poaching
  • Explain how to cook eggs using dry-heat cooking methods, such as frying, scrambling, and omelet making
  • Demonstrate competency of specific cooking methods
  • Explain how eggs can safely be used in a variety of beverages
  • Highlight eggs as part of the menu, especially with global sandwiches and shakshuka
  • Detail best practices for using eggs in high-volume culinary operations

Egg Functionality

Show Full Syllabus
Unit 1: Introduction & Getting Set Up
View Tasks
Welcome to Egg Functionality. This unit introduces the course and provides an overview to get you ready to learn with us.
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Course Orientation
  • Task 1: Welcome to Your Course
  • Task 2: Course Orientation and Objectives
  • Task 3: How to Learn with Rouxbe
  • Task 4: Course Welcome Survey
End of Unit 1
Unit 2: Foaming: Aeration, Leavening & Structure
View Tasks
In this unit, you will learn more about the science and culinary application of eggs and how they contribute to aeration, foaming, and structure in food products.
Orientation
Introduction & Learning Objectives
  • Task 5: Unit Orientation & Objectives
  • Task 6: Complete a Self-Assessment & Pre-Assessment
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Learning Activities
  • Task 7: Example Applications
  • Task 8: Terminology
  • Task 9: How Eggs Work
  • Task 10: Selecting Egg Products
  • Task 11: Preparing Foams With Eggs
  • Task 12: Effects of Other Ingredients & Variables
  • Task 13: Equipment to Leverage
  • Task 14: Handling Best Practices
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Unit Review & Assessment
  • Task 15: Unit Review & Quiz Preparation
  • Task 16: Unit Quiz
End of Unit 2
Unit 3: Emulsification
View Tasks
In this unit, we will address the basics of egg-based emulsions and how you can leverage their functional properties in different kinds of food systems.
Orientation
Introduction & Learning Objectives
  • Task 17: Unit Orientation & Objectives
  • Task 18: Complete a Self-Assessment & Pre-Assessment
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Learning Activities
  • Task 19: Example Applications
  • Task 20: Terminology
  • Task 21: How Eggs Work
  • Task 22: Standard of Identity Requirements
  • Task 23: Selecting Egg Products
  • Task 24: Preparing Emulsions With Eggs
  • Task 25: Effects of Other Ingredients & Variables
  • Task 26: Equipment to Leverage
  • Task 27: Handling Best Practices
  • Task 28: Measures of Product Quality
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Unit Review & Assessment
  • Task 29: Unit Review & Quiz Preparation
  • Task 30: Unit Quiz
End of Unit 3
Unit 4: Coagulation
View Tasks
Eggs are used to thicken and provide structure to an infinite number of foods. When liquid eggs are heated, they transform into a solid texture and can fulfill a variety of culinary applications.
Orientation
Introduction & Learning Objectives
  • Task 31: Unit Orientation & Objectives
  • Task 32: Complete a Self-Assessment & Pre-Assessment
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Learning Activities
  • Task 33: Example Applications
  • Task 34: Terminology
  • Task 35: How Eggs Work
  • Task 36: Effects of Other Ingredients & Variables
  • Task 37: Selecting Egg Products
  • Task 38: Equipment to Leverage
  • Task 39: Handling Best Practices
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Unit Review & Assessment
  • Task 40: Unit Review & Quiz Preparation
  • Task 41: Unit Quiz
End of Unit 4
Unit 5: Aeration & Crystallization Control
View Tasks
In this unit, we’ll discuss the unique functional benefits that egg whites specifically bring to aerated candies, confections, and other foods.
Orientation
Introduction & Learning Objectives
  • Task 42: Unit Orientation & Objectives
  • Task 43: Complete a Self-Assessment & Pre-Assessment
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Learning Activities
  • Task 44: Example Applications
  • Task 45: Terminology
  • Task 46: How Eggs Work
  • Task 47: Methods and Effects of Aeration in Confections
  • Task 48: Effects of Other Ingredients & Variables
  • Task 49: Selecting Egg Products
  • Task 50: Applications Using Aeration and Crystallization Control
  • Task 51: Equipment to Leverage
  • Task 52: Handling Best Practices
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Unit Review & Assessment
  • Task 53: Unit Review & Quiz Preparation
  • Task 54: Unit Quiz
End of Unit 5
Unit 6: Adhesion, Coating & Glazing
View Tasks
Eggs hold important functionality by adding a shiny glaze or coating to baked goods or for properties that create adhesion for breading or battering foods or for sealing dumplings or empanadas.
Orientation
Introduction & Learning Objectives
  • Task 55: Unit Orientation & Objectives
  • Task 56: Complete a Self-Assessment & Pre-Assessment
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Learning Activities
  • Task 57: Example Applications
  • Task 58: Terminology
  • Task 59: How Eggs Work
  • Task 60: Selecting Egg Products
  • Task 61: Effects of Other Ingredients & Variables
  • Task 62: Preparing Coated and Glazed Foods
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Unit Review & Assessment
  • Task 63: Unit Review & Quiz Preparation
  • Task 64: Unit Quiz
End of Unit 6
Unit 7: Color & Browning
View Tasks
Color and browning are some of the most widely recognized indicators of product quality, offering consumers important cues as to a food’s cooking method, freshness, flavor, texture, and other eating characteristics.
Orientation
Introduction & Learning Objectives
  • Task 65: Unit Orientation & Objectives
  • Task 66: Complete a Self-Assessment & Pre-Assessment
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Learning Activities
  • Task 67: Example Applications
  • Task 68: Terminology
  • Task 69: How Eggs Work
  • Task 70: Selecting Egg Products
  • Task 71: Effects of Other Ingredients & Variables
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Unit Review & Assessment
  • Task 72: Unit Review & Quiz Preparation
  • Task 73: Unit Quiz
End of Unit 7
Unit 8: Flavor, Aroma & Taste
View Tasks
Appearance may be the first thing consumers consider when making food selections, but flavor is what they remember. How one perceives flavor is the almost instantaneous analysis of complex smells, tastes, and textures experienced simultaneously.
Orientation
Introduction & Learning Objectives
  • Task 74: Unit Orientation & Objectives
  • Task 75: Complete a Self-Assessment & Pre-Assessment
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Learning Activities
  • Task 76: Example Applications
  • Task 77: Terminology
  • Task 78: Aroma and Flavor Perception
  • Task 79: How Eggs Work
  • Task 80: Selecting Egg Products
  • Task 81: Factors Affecting Perception of Flavor
  • Task 82: Handling Best Practices
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Unit Review & Assessment
  • Task 83: Unit Review & Quiz Preparation
  • Task 84: Unit Quiz
End of Unit 8
Unit 9: Nutrient Fortification
View Tasks
Eggs are an all-natural source of high-quality protein and a number of other nutrients, all for 70 calories per large egg. Cost-effective and versatile, the unique nutritional composition of eggs can help meet a variety of nutrient needs of children through older adults.
Orientation
Introduction & Learning Objectives
  • Task 85: Unit Orientation & Objectives
  • Task 86: Complete a Self-Assessment & Pre-Assessment
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Learning Activities
  • Task 87: Example Applications
  • Task 88: How Eggs Work
  • Task 89: How to Prepare Foods Fortified With Eggs
  • Task 90: Selecting Egg Products
  • Task 91: Handling Best Practices
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Unit Review & Assessment
  • Task 92: Unit Review & Quiz Preparation
  • Task 93: Unit Quiz
End of Unit 9
Unit 10: Course Review & Assessment
View Tasks
Prepare to complete a final assessment and complete a quick exit survey.
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Course Review and Final Assessment
  • Task 94: Course Review & Exit Survey
  • Task 95: Final Course Assessment
End of Unit 10

Course Description

The American Egg Board welcomes you to Egg Functionality, an online course that offers instruction focusing on the functionality of eggs in culinary research, product development and food science applications.

Course Highlights

  • 8 lessons
  • Over 90 learning tasks
  • Example recipe applications for each area of functionality
  • Interactive learning activities and assessments
  • 24/7 access, 100% online
  • Lifetime access after purchase

Course Objectives

  • List key ways eggs add important functionality to a variety foods
  • Describe the role of eggs in foaming, aeration, leavening and structure
  • Describe the role of eggs in emulsification
  • Describe the role of eggs in coagulation, thickening, texturizing and binding
  • Describe how eggs are used in coatings to create shine and adhesion
  • Describe the role of eggs in the appearance of foods, especially color and browning
  • Explain the importance of eggs in the sensory experience, including flavor, aroma, richness and mouthfeel
  • List ways that eggs function to provide nutrient fortification in various foods

Course Description

The American Egg Board welcomes you to Egg Functionality, an online course that offers instruction focusing on the functionality of eggs in culinary research, product development and food science applications.

Course Highlights

  • 8 lessons
  • Over 90 learning tasks
  • Example recipe applications for each area of functionality
  • Interactive learning activities and assessments
  • 24/7 access, 100% online
  • Lifetime access after purchase

Course Objectives

  • List key ways eggs add important functionality to a variety foods
  • Describe the role of eggs in foaming, aeration, leavening and structure
  • Describe the role of eggs in emulsification
  • Describe the role of eggs in coagulation, thickening, texturizing and binding
  • Describe how eggs are used in coatings to create shine and adhesion
  • Describe the role of eggs in the appearance of foods, especially color and browning
  • Explain the importance of eggs in the sensory experience, including flavor, aroma, richness and mouthfeel
  • List ways that eggs function to provide nutrient fortification in various foods