Mayonnaise, Poached Eggs, French Omelet & Egg Salad | Live Cooking | Plainsboro Library

Video Description

Welcome to another live community cooking class with Shipra Mitra, filmed at the Plainsboro Public Library, NJ! In this hands-on, reality-style session, Shipra teaches four foundational egg techniques — from silky homemade mayonnaise to the classic French omelet — all perfect for beginners, curious home cooks, and anyone who wants to understand eggs like a pro. 🍳 Expect real-time cooking, practical tips, audience interaction, and the kind of kitchen wisdom you only learn in a live demo! ⏱️ Timestamps 0:00 – 03:12 → Introduction 03:12 – 06:12 → Hard-Boiled & Soft-Boiled Eggs 06:12 – 17:20 → Mayonnaise 16:51 – 23:42 → Poached Eggs 23:42 – 26:36 → French Omelet 26:36 - 26:57 → Egg Salad 🥚 Mayonnaise Recipe Ingredients 1 egg ½ tsp salt 1/8 tsp white pepper 1 tsp sugar 1½ cups vegetable oil 2 tbsp white vinegar Optional: Mustard Swap vinegar with lemon juice Method Blend egg, salt, pepper, and sugar. Add ½ cup oil slowly on high speed. Add vinegar on low speed. Add remaining oil in a slow drizzle on high speed. Refrigerate to set into a thick, creamy emulsion. 🥚 Poached Eggs (Two Methods) 1️⃣ Water-Poached Egg Ingredients 1 egg 3 cups water 2 tbsp white vinegar Method Bring 3 cups of water to a gentle simmer (160–180°F). Add 2 tbsp of vinegar to help the egg white set. Crack the egg into a small strainer to remove thin watery whites, then transfer to a bowl. Gently slide the egg into the simmering water, making sure it does not stick to the bottom of the pot. Let it poach undisturbed for about 5 minutes, or until the whites are set and the yolk is still soft. Lift with a slotted spoon, trim the edges if needed, and serve warm. 2️⃣ Dry-Poached Egg (Pan-Poached Egg) Ingredients 1 egg Method Heat a nonstick pan over low to medium heat — no oil or butter required. Crack the egg into a small bowl to keep the yolk intact. Gently slide the egg onto the warm pan. Cook undisturbed until the whites are fully set and the yolk stays soft and glossy. Carefully remove with a spatula and serve immediately. 🥚 Hard-Boiled & Soft-Boiled Eggs Ingredients 1 egg (room temperature) Method Cover egg with cold water in a saucepan. Bring to a boil. Simmer: 12 minutes → hard-boiled 4–6 minutes → soft-boiled (size varies) Transfer to cold water. Peel under running cold water. 🥚 Classic French Omelet Ingredients 1 tbsp clarified butter 3 eggs 1.5 tbsp milk ¼ tsp salt Optional: 1/8 tsp white pepper Utensils Omelet pan / nonstick pan Wire whisk Rubber spatula Method Heat pan on medium-low and add butter. Whisk eggs, milk, salt, and pepper. Pour mixture and move the pan so uncooked egg flows underneath. Shake pan to ensure no sticking. When glossy but not runny, fold into thirds. Slide onto plate, smooth side up. 🥚 Egg Salad Ingredients 8 hard-boiled eggs ½ cup mayonnaise 1 tsp yellow mustard ¼ tsp chili powder Salt to taste Optional Mix-ins: ¼ cup celery ¼ cup green onions ¼ cup red peppers ¼ cup boiled potatoes Method Chop eggs and optional veggies into similar size pieces. Mix mayo with spices. Combine everything gently with a spatula. 💡 Special Tips from the Class 🍳 Strain eggs before poaching ↓ eliminates watery wisps. 🥚 Room-temperature eggs = creamier texture for all cooking methods. 🍋 Lemon in mayo = brighter flavor (optional but excellent). 🔥 French omelet needs low heat — patience creates silkiness! 🎥 Filmed at the Plainsboro Public Library Part of our ongoing Community Cooking Outreach Program, promoting confidence in the kitchen, hands-on learning, and healthy, budget-conscious home cooking. #mayonnaiserecipe #poachedegg #FrenchOmelet #eggsaladrecipe #boiledeggs #livecooking #cookingclass #ShipraMitra #PlainsboroPublicLibrary #communitycooking #HomeCookingBasics #cookingforbeginners #eggrecipes #kitchenskills #cookinguncut #RealTimeCooking #foodeducation