To me, egg salad sandwiches never sounded, nor tasted, delicious. Not until I tried the one served at the former Il Cane Rosso in San Francisco. The sandwich was open-faced, the egg was still warm, the mayo was homemade, and the focaccia was thin and crispy enough to compliment the texture of the salad. It was a revelation! In this class, we’re going to make this best-ever egg salad sandwich. We’ll discuss eggs! — where they come from and why they are so magical in the kitchen. We’ll boil eggs at different times to show how cooking changes their consistency. And we’ll finish class off with a simple, zesty carrot salad.

• Recommended for ages 9+ (Adult supervision advised for ages 9-11 or those needing extra help in the kitchen.)

• Wednesday April 28th

• 4:30 - 6 PM ET