UBS In Person Cooking Class: Crab Salad, Soft Eggs, & Sourdough Soldiers at UBS Cooking School – Weehawken, NJ

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Please note our attendance policies:Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person.No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days.

Soft Scrambled Eggs, Crab Salad, Sourdough Soldiers

Serves 4

8 eggs

¼ cup half and half

3 tablespoons unsalted butter, divided

Kosher salt & fresh cracked pepper

2 tablespoons chopped chives

1. In a small bowl, beat eggs with salt and half & half until no visible egg whites remain. In a small nonstick skillet, combine beaten eggs with 2 tablespoons of butter. Set over medium heat and cook, stirring with a silicone spatula, until eggs are moist and just beginning to set. Remove from heat and continue to cook, stirring, until eggs have just set into soft curds; return to heat briefly if needed to cook slightly more. Stir in remaining butter and season with chives, pepper and serve right away.

Crab Salad

1 lb jumbo lump crabmeat, picked through for shells

¼ cup mayo

2 tablespoons lemon juice

1 teaspoon garlic, grated on a microplane

2 teaspoons chopped tarragon

2 teaspoons chopped dill

Kosher salt & fresh cracked pepper

1. Combine mayo, lemon juice, garlic, tarragon, dill, a sprinkle of kosher salt and a few turns of black pepper. Mix completely and gently add and fold in the crab. Taste and reseason with lemon juice, salt, and pepper.

Sourdough Soldiers

4 slices, finger thick, sourdough, cut into sticks

Extra virgin olive oil

Kosher salt & fresh cracked pepper

1. Place a large skillet on the stove over medium heat. Add enough olive oil to cover the bottom of the pan. When the oil is moving freely, place the sticks of sourdough down and begin to toast. Brown each side of the bread and season when pulled out of the pan.