After my first culinary practical, where I learned different types of cuts to perform on vegetables. In the next class, we had to prepare 5 items from eggs which were-Egg Benedict, Sunny side up, poached egg, scrambled egg, and an omelet.

Around 30 students were divided into a team of 2 to make the 5 dishes. My and partner decided on the poached egg first which seemed challenging to make at first glance but it turned out quite well. Firstly a stewpot is half filled with water and boiled until vapors are formed.

The next step is to pour a teaspoon of vinegar or lemon juice to create a citric acid formation to poach the egg. Now start mixing it with a ladle to make a whirlpool within the water-vinegar solution. At this point, my partner cracked the egg and dropped it into the whirlpool to swirl around and form a web of egg white around it.

After a few minutes what we get on our ladle is a poached egg which when served with an English muffin is known as Egg Benedict. After completing Task 1 we went for Task 2 to make it complete.
I had made a few omelets in the past so this was just a cup of coffee for me(I DO NOT LIKE TEA!:) to make but our guest of honor THE EGG was not fresh which led to a sticky and nondetachable omelet.

The sticky situation continued to the next 3 eggs which were a complete waste to the dustbin. There was chaos of food waste that was unbearable for us, so we decided to make a scrambled egg out of the sticky omelet. So as soon as the egg was dropped on the hot pan we split it up with a rosewood cooking spoon and kept on stirring until the egg reached a creamy consistency and texture to eat.

Finally, we got a perfect scrambled egg, and we garnished it with some chopped parsley which was my lunch for the day. It was a white delight with the bit crunch of green parsley.