The Egg

We started off the day with the chef cooking us breakfast! His version of scrambled eggs was fantastic the secret is pretty simple: use a lot of butter!


There was a specific technique in how you flip the omelette to the dish that gives it its rolled shape. An omelette should have no color and to be slightly runny in the center. This was my first attempt, it did get better throughout the day as it should.. I made more omelettes today than I have the whole year.

Chef Sixto demonstrating how to roll an omelette

Before poaching our eggs we add them to a mise cup to allow a smoother transfer to the water. 

30ml of vinegar should be added to the water to allow the egg to hold its shape and stay together

Our poached egg

Omelette Basquiase Pablo my partner for the day

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