Egg Pictures

Here are some photos of my egg stuff I made last week... First is my partner in eggs, Evan. Next is a batch of lemon souffles, then chocolate souffle and finally a Souffle Suisse, which involves first baking some souffles with cheese and carmelized onions, THEN inverting them into a gratin dish, pouring in about a quart of cream and adding more cheese then baking. We got to see this great piece of science in action with something called the Maillard reaction, which is the name for the browning that happens when sugars (in the case of the Suisse - cream) react with proteins (the eggs, of course). It is a totally different reaction than carmelization. Last photo is of the chocolate panna cotta. Enjoy!