About the course
Are you excited to talk about chemistry and make a recipe? I’m here to explain an eggs’ function in a recipe and how they interact with other ingredients. This course will dive into the eggs' function within a recipe, what the egg yolks are useful for, the function of egg whites, and finally making meringues and brownies. In this course, you will be taught new vocabulary when talking about chemistry and cooking, and how different ingredients interact with one another. We want to support all of our life long learners in educating themselves about a range of subjects! The purpose of this course is to unlock your potential and help you succeed in all of your goals. Come join us in learning all about an eggs’ function in a recipe.
Hi! I’m Sanya, a high school senior at Trinity School in NYC. I have a passion for science and experimenting, and am a captain of both the science club and the robotics team at my school. In particular, I love experimenting in the kitchen. I’ve been baking since I was ten, and have placed in the “Top Three” in numerous school baking competitions. I love exploring the intersection between science and baking, in order to deepen my understanding of scientific concepts — and, of course, to be able to make the perfect desserts.
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