A simple egg is a marvellous thing.
Not only is the egg a nutritious and versatile food in its own right, it can be used to create structures ranging from a light and airy meringue to a dense and rich custard. During this seminar, Tom Coultate and David Mason will explain the science behind the egg. What happens to it when it is heated, moussed, or added to an emulsion? This seminar will demystify some of the wonderful properties of the humble egg.
Wednesday 13th July 7pm, duration: approximately 90 minutes.
Victoria Centre, Vincent Square, SW1P 2PD