At the Culinary Institute of America, Egg Day occurs during Skills II, the class that comes right after students learn how to make stock and just before they’re expected to put a whole meal together. Egg Day’s polarizing qualities elicit a variety of superlatives: “Egg Day is the WORST.” “Egg Day is the BEST.” “Egg Day made me cry.” “I drank a whole cup of hollandaise sauce on Egg Day—I couldn’t stop myself.” That single day is one of the rites of passage of culinary school; one that upperclassmen like to swap war stories about, and new students lay awake at night fearing.
The school outlines a curriculum, but it’s up to each instructor to execute the lesson and uphold the standards of properly cooked food. The way to learn cooking is through practice, and Chef McCue instills repetition. “The egg came first,” he assured me. If you can cook an egg properly, then you can move on to the chicken.
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