Over the past week we have studied deeper into the cooking of eggs and other dairy products.  We primarily focused on the different ways of cooking eggs such as poaching, frying, boiling, and making omelets.  Eggs seem like an easy item to cook and most people are capable of performing the task.  How many people however, can fry or poach one hundred eggs of the exact same doneness and consistency?  This is where loads of practice and discipline come into play.  It is not good enough to be able to cook an edible egg, but to cook one exactly to the order while maintaining an attractive presentation.