Karl Oman is something of an egg-vangelist.
“I think people underestimate the egg,” says the chef and culinary arts instructor. “Eggs are the best thing ever; they’re like nature’s wonder — eggs are the cheapest protein you can buy, eggs have all your vitamins, except vitamin C, and eggs have all nine amino acids.”
After a career in hotel kitchens, Oman landed a faculty position at Red River College Polytechnic, his alma mater, in 2006. His favourite part of the job is seeing first-year culinary students gain new skills and greater appreciation for food — something he’s been fascinated by since childhood.
“I always wanted to cook. Food brings people together in all situations. Whether it’s a celebration or a sad time, nourishment and hospitality bring people together,” he says.
Oman leads the program’s short-order lab, where students learn to cook fast, easy breakfast and lunch items for the Culinary Exchange, a public food court at Paterson GlobalFoods Institute.
Eggs are a big part of the curriculum.
Selection and storage
Eggs come in a variety of sizes and are graded according to their appearance and condition. All eggs sold in the grocery store are Grade A, meaning they have clean, intact shells, round yolks and firm whites.
Shell colour has no bearing on quality.
Most recipes call for large or extra-large eggs, but sizes can range from pee-wee (eggs weighing less than 42 grams) to jumbo (70 g or more).
Eggs are also marketed based on feeding and farming practices.
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