This year I agreed to be the leader of our club Food and Nutrition project with 4-H.
While we are supposed to supply the kids with learning experiences, it has been a learning experience for me.
Our first meeting we went over unusual kitchen tools and gadgets because I know some of the moms didn't know what some of the more unusual and handy (or not) kitchen tools are. Like a potato ricer which I love when I use it, although often I just grab the potato masher. Or a mezzaluna which I thought would be wonderful and I really prefer using a knife. Or my ginger grater that I display and like to use.
Our second meeting I let my husband handle. S worked in a restaurant for several years, starting as a dishwasher and working his way up to assistant manager. It was a smaller chain but kind of like an IHOP. Kind of. So when S mentioned the possibility of doing an egg workshop to teach the kids how to make several kinds of eggs, I thought it was a great idea.
Before the meeting we prepped omelet toppings: ham, sausage, tomatoes, sauteed mushrooms, sauteed onions, sauteed bell pepper and some cheese. We got there early so the water could start boiling. And as the kids came in, they were each given a plastic freezer bag and a sharpie to write their name on the bag.
They each made a plastic (ziplock) bag omelet with their choice of add-ins. The adults were amazed at how well it worked and several loved the potential. All you do is write your name on a freezer ziplock type bag, put in your choice of omelet ingredients (onion, mushroom, cheese, etc) and then 2 or 3 well beaten eggs and drop the baggie in boiling water until it is done. He kept the water at a light boil and they took 5-10 minutes to cook. They aren't restaurant pretty omelets but for large groups, it is an excellent way to cook them.
He also taught them how to flip an egg in the pan. Well, the first step to learning how to do it. He had them flip toast in a pan because that way they could learn the motion needed to do it. He would coach them through it and some of them got pretty good at it. The benefit of doing it with toast is that toast is cheap and if it falls on the floor, it doesn't make much of a mess (some crumbs on the floor is all). When they get extremely good at it, they can try flipping eggs in the pan and start trying to toss dried beans in the pan. The dried beans will act like diced onions or sliced mushrooms but like the toast will be easy to clean up.
The workshop was a hit with the kids. After he had said what all he had to say, he became a short-order cook and made different types of eggs as people would ask for them. The mothers got beautiful omelets and the kids would request a type of eggs and he would cook it. One boy ate 14 eggs; another boy - who doesn't even like eggs - ate 3 omelets.
S cooked over 72 eggs! And after our club meeting he cooked eggs for he and I for supper. We had some beautiful omelet toppings left over.