Youth Maker Mondays: Eggs (Ages 12-18)

  • Monday, April 10, 2023
  • Monday, April 24, 2023
  • 3 sessions
  • Monday, April 10, 2023, 2:30 PM 5:00 PM (PDT)
  • Monday, April 17, 2023, 2:30 PM 5:00 PM (PDT)
  • Monday, April 24, 2023, 2:30 PM 5:00 PM (PDT)
  • BARN Kitchen Arts Studio, Class Code KI041023EP
  • 5


  • $130 Tuition + $30 Materials Fee
  • $105 Tuition + $30 Materials Fee

    Registration will close on April 5th


Learn how to safely handle and cook eggs several different ways.

About this Class

For egg lovers, and the egg curious, this course will provide opportunities to find confidence and satisfy curiosity when it comes to the fundamentals of chicken eggs. Through hands-on practice, learn the sensitive art of egg handling techniques, such as pan frying, scrambling, poaching, and emulsification. Using traditional recipes, and ingredients from international traditions, students will create their own mayonnaise-based sandwich spreads from scratch.

Then we'll have an egg sandwich party to close out the course! Each class will include focused time to look at, taste, and feel the results of the day’s work to develop our language and capacity for gastronomic articulation.


  • Experience level: Beginner-level culinary skills
  • For youth ages 12-18. 
  • Registration closes April 5.
  • When you register your youth, enter their name in the Youth's Name field and enter the parent/guardian email address for "registrants email." All reminders and important information will go to this email.
  • Complete and return this minor permission form.
  • Students must wear closed-toe shoes to class.


Week 1: Introduction to stove-top egg preparation

Week 2: Scratch mayo and beyond!

Week 3: Building egg sandwiches


  • Bring a plastic container to take food home
  • Students may need to provide some of their own ingredients for their final egg sandwich

Class Policies


Chef Erik Peterson still loves making and eating the egg sandwiches he and his cousin created together at the age of 10. A touch of run in the yolk, horseradish and mayo spread, a thick slice of tomato, and a thin slice of cheddar on toasted sourdough or English muffins = delicious! Since then, Erik has had careers in the visual and culinary arts, which has taken him to studios, kitchens, museums, and restaurants across the country and globe. Today, he is happily operating his personal chef business Island Larder ( on Bainbridge Island.
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