Eggs. They were one of the first things I learned how to cook (burnt pancakes were the first-first thing I learned how to make). Since then, I have always been a little obsessed with how simple most egg dishes are. But, if you are like me, you get bored of always munching on the same format — be it scrambled, sunny-side up, omelet, or hard-boiled (which is my LEAST favorite).
Thankfully for me (and MOMMA BEAR) I was able to attend an egg mixer demo with Chef Brooke Williamson (who is a total sweetheart and a kitchen badass). What exactly went down at said egg mixer?
Three words: deliciousness
What Went Down:
The egg mixer was hosted at The Biltmore Culinary Academy by Davidson’s Safest Choice. When MOMMA BEAR and I arrived, we were greeted by one of the reps at the event, who handed us the list of recipes for the night and aprons (shout out to Danielle for being such a doll and putting everything together).
The landscape? A room full of bloggers and members of the media with Chef Brooke Williamson (co-owner and co-chef of Hudson House, The Tripel, and Playa Provisions; and a Top Chef Alum) at the helm taking charge and cracking eggs.
Now onto what you really came for… the food: