We had an impromptu class on eggs that other day, spurred by one of the kids’ desire to make scrambled eggs on his own. Well, of course, being a traditional homeschooler, the inclination is to turn everything academic.
So here’s an outline of our impromptu class, I thought it would be helpful in the future for getting more out of cooking/kitchen lessons.
I. Where do eggs come from? What kinds of eggs do we eat?
I solicited responses from them and then here’s some background information from Encarta, which I added after our class.
“The eggs most eaten by humans are those of the domestic hen, but duck eggs and the eggs of other birds are also commonly used as food. The eggs, or roe, of various fishes, especially sturgeon and salmon, are processed as a relish called caviar and considered a delicacy. Reptile and insect eggs have also been a traditional food source.”
(If you preplan the class, you could get pictures of different types of eggs to show).
For Arabic, introduce the term: beydh for egg
We also talked about the fact that eggs in the states come in a dozen, discussed that a dozen is 12 of anything (eggs, doughnuts, etc) and how here, the eggs come in flats of 30 eggs, though you can just buy as little as one individual egg.
II. Main parts of an egg and their functions
a. Shell (protects the egg from the weight of the parents’ bodies during incubation)
(Can give younger students a coloring page or page to label the parts)
III. Health aspects of eggs
(We didn’t get into this, but you could talk about the food group it belongs to, its nutrients, etc)
IV. Egg Safety
a. Always wash eggs before cracking….discuss why.
b. Do not eat raw eggs
V. Types of egg dishes
You could show pictures of each type of dish.
VI. Lab (the fun part) –Making scrambled eggs
You may want to take pictures of the process as the kids are performing it; have students write a how to make scrambled eggs paragraph for a closer. You could also give an activity where students have to put the steps of making scrambled eggs in order (pictured or text sequences).
Here’s what we did:
1. Make sure the prep surface/area was clean (I tend to be lax on this and just start cooking (to an extent) so this was a great reminder for me to be more diligent with that)
2. Get out supplies needed: eggs, whisk, bowl, milk, pepper, magi cube (optional), skillet, butter
3. Wash eggs carefully (I supervised this and we inspected them afterwards). Where we live, the eggs do not typically come precleaned but have a lot of junk on them (eww!)
4. Show how to crack OPENeggs. Two of the kids were trying to break/smush the eggs open instead of cracking then pulling apart; of course shells falling in is almost always inevitable, so we took those out, discussing which method was best.
There were three kids in our “lab” so they took turns cracking 9 eggs for our large family.
5. Next, add 1 TB (we discussed which is a tablespoon and which is a teaspoon, you could discuss that 3 tsp = 1TB) of milk, (we added half a crushed up maggi (bouillon) cube), and some pepper. And then beat the eggs with the whisk, the kids taking turns. We discussed that the eggs would be fluffier the more we beat them and we could tell that they were beaten more by the bubbles in the eggs.
6. Start the skillet, putting in a tablespoon or so of butter. (The oldest had already learned how to light the gas stove). Wait until the butter stops sizzling, then quickly pour the eggs into the skillet.
7. When the eggs start to cook, take the spatula and start turning/chopping them.
8. When eggs look dry, turn off the stove and let them cook a minute or so, while you keep turning/chopping with the spatula.
9. Then, we set the table and served the eggs with flatbread, making sandwiches. We went over the names of bread in Arabic (khubz), and hot sauce (shatta) and how to ask for break or eggs or hot sauce in Arabic (ureed (I want)…… or using the local dialog, “ishtee…..”