If you’re keen to discover the astounding properties of the humble egg, head to The London Gastronomy Seminars’ lecture tomorrow (7-8.30pm) at Westminster Kingsway College in Vincent Square. Among the learned egghead speakers are food scientist Tom Coultate, who contributed to Heston Blumenthal’s ‘The Fat Duck Cookbook’, and David Mason, who teaches food technology. For £10, they’ll open your eyes to the science of what happens to an egg when it’s heated, moussed or beaten. Scrambled eggs will never seem the same again. Book now.
For info, see londongastronomyseminars.com.