This lab gave everyone a opportunity to cook an egg in many different ways. I chose to make a poached egg because I’ve never cooked a egg this way. I thought it was going to be more difficult, but it was very simple to cook. It was more of a individual work when cooking the egg, and I learned to work independently in the kitchen. The scones turned out with flaky layers, and tasted slightly sweetened. To make it flaky I thoroughly sifted the dry ingredients and used a pastry blender for the butter. It was difficult to keep the butter cold when mixing the ingredients.