Get out of the house and take a free cooking class at Williams-Sonoma’s free in-store cooking & technique classes in April, 2011. The specific times may vary from place to place, and you’ll need to RSVP. Sundays are their cooking technique class days, and this month’s free cooking classes include:
EGGS – SWEET & SAVORY
Sunday, April 17
Eggs are the original protein-packed perfect food. As a main ingredient, they’re incredibly versatile. In this class, we’ll show you how to make both sweet and savory egg dishes for breakfast, lunch and dinner—and snacks in between. From simple and casual to classic, it’s all about the egg. Click here to find a Williams-Sonoma near you
Some egg facts to ponder:
An egg shell is made of calcium carbonate, which is also the main ingredient in some antacids. The shell makes up 9-12 percent of an egg’s total weight, and contains pores that allow oxygen in and carbon dioxide and moisture out.
An egg white is made mainly of a protein called albumen, and also contains niacin (vitamin B3), riboflavin (vitamin B2), chlorine, magnesium, potassium, sodium and sulfur, according to the Iowa Egg Council, an industry group. The white contains about 57 percent of an egg’s protein.
The average hen lays 250 to 270 eggs a year.
About 75 billion eggs are produced in the United States each year,