Scrambled eggs on toast, one of our favourite comfort foods. Almost everyone has an opinion about the best way to make them and our final egg-themed post of the month gives students the chance to share theirs. Before that, they use the information in the infographic above to write the instructions for making scrambled eggs English-style or French-style and then compare with the method suggested by Jamie Oliver in the video below.
In our third post this month, eggs get another mention, a word cloud makes another appearance, and there’s a focus on words with multiple meanings. This time we use footage from the BBC documentary series Wild Caribbean. In the clip we see a cast of crabs (or a consortium of crabs, according to some sources) travel from land to sea to lay their eggs. And this week there’s no boiling, scrambling, poaching, frying or chocolate eggs to make starving students faint with hunger during classes at lunch or dinner time.
In our second slightly egg-themed post this month, we take a look at some traditional foods that are eaten at Easter. First, we focus on collocation and explore words that can combine with chocolate, Easter and lamb. We then move on to watch a couple of videos stuffed with a mouth-watering mixture of Easter edibles. To finish off, students put all the vocabulary into practice before going off to do some food photography at home.
The videos for this lesson have disappeared. We can’t find them anywhere. If you come across them anywhere, please let us know!
Image made using photos taken from http://flickr.com/eltpics by @mkofab, @YTatLE, @eltpics, @CsillaBen, @CsillaBen and @steve_muir used under a CC Attribution Non-Commercial license, http://creativecommons.org/licenses/by-nc/3.0/
As egg lovers, we were delighted to read recently that eggs have been taken off the nutritional blacklist. So we’ve come up with this egg-themed lesson to pay tribute to one of the most nourishing foods you can eat. We begin by looking at vocabulary related to describing and preparing eggs. We then go back to cooking basics and watch Britain’s bestselling cookery writer, Delia Smith, making soft and hard-boiled eggs. Throughout the lesson, there are lots of opportunities for students to talk about their experiences of eggs, or should we say eggsperiences?