LEARNING OUTCOME 2 PREPARE

AND COOK EGG DISHES

AT THE END OF THE LESSON, YOU ARE
EXPECTED TO:

 identify and prepare ingredients according to

standard recipes;
 identify the market forms of eggs;

 explain the uses of eggs in culinary; and

 cook egg dishes with appropriate taste and

seasoned in accordance with the prescribed
standard.
MARKET FORMS OF EGG
 There are three market forms of eggs namely:
fresh, dried (whole, egg whites/egg yolks), and
frozen (whole, egg whites/egg yolks).
1. Fresh Eggs or shell eggs may be purchased
individually, by dozen or in trays of 36 pieces.
2. Frozen Eggs – are made of high quality fresh
eggs. They come in the form of whole eggs with
extra yolks and whites. Frozen eggs are
pasteurized and must be thawed before use.
3. Dried Eggs – are seldom used. Their whites are
used for preparing meringue. Dried eggs are
used primarily as ingredients in food industry.
USES OF EGGS IN CULINARY
 Egg is cooked in many ways. It can be the
main protein dish; it can be a main or
accessory ingredient in dishes from
appetizers to desserts. It can be cooked by
dry heat, moist heat, with or without oil,
as simply or as elaborately as one’s
inclination for the moment. Indeed it can
be eaten anywhere.
EFFECT OF HEAT ON EGGS

1. Coagulation of proteins: white

at 60-65 0C, yolk at 65-700C.
2. Formation of greenish discoloration at
the interface of the yolk and white when
egg is overcooked.
USES OF EGG

1. Cooked and served “as is”, e.g.

2. Eggs as emulsifier
3. As binding, thickening agent, and
gelling agents
4. As foam
STAGES IN FOAM FORMATION

 A. frothy – large air bubbles that flow

easily
 B. soft foam – air cells are smaller and
more numerous; foam becomes whiter;
soft peaks are formed when beater is
lifted
 C. stiff foam – peaks hold their shape;
when bowl is tipped, it holds, moist and
glossy
 D. dry – moistness and glossiness
disappear; specks of egg white are seen.
CONTINUATION….
5. As coloring and flavoring agent

Egg Products
1. Balut from duck eggs
2. Pidan eggs
3. Century eggs
4. Pickled eggs
EGGS MAY BE COOKED IN A LOT OF WAYS:
EGG DISHES

 Eggs cooked in a shell

Hard and soft-cooked eggs are cooked this way.
Eggs should only be simmered and not boiled to
prevent over coagulation which would cause the
eggs to be tough. The optimum cooking time for
eggs in shells is 20 to 25 minutes.
 Eggs prepared out of the shell

This method involves breaking the egg and using

both the yolk and white during cooking. Poaching,
frying, and the process of making scrambled eggs
or omelet are some of the common methods done.
CULINARY USES:
 Eggs as a thickening agent and binder
When used as a binder or thickener, the
hydrophilic colloids of yolks and whites, due to
the presence of proteins are converted into a
hydrophobic colloid thus turning it into a gel.
 Eggs as leavening agent

Baked products such as sponge cakes,

chiffon cakes, meringues, and soufflés make
use of eggs as leavened resulting in a light, airy
texture. This is explained by the incorporation
of air during the beating of eggs.
WHY DO YOU NEED TO EAT EGGS?
 Eggs may be considered as
"functional foods". Functional foods
are foods that may have health
benefits beyond their traditional
nutritional value.
VARIETY OF EGG DISHES

Cooking Eggs in the Shell

Although the term boiled may appear in the
name, eggs prepared in the shell should
actually be cooked at a bare simmer for best
results. Eggs are cooked in the shell to
make hard- and soft-cooked and coddled
eggs. They may be served directly in the
shell or they may be shelled and used to
make another preparation, such as deviled
eggs, or as a garnish for salads or vegetable
dishes.
CONTINUATION….
 Coddled Eggs. Put cold eggs into already
simmering water and simmer for 30 seconds.
 Soft-Cooked Eggs. Put cold eggs into already
simmering water and simmer for 3 to 4 minutes.
 Medium-Cooked Eggs. Put cold eggs into
already simmering water and simmer for 5 to 7
minutes.
 Poached Eggs-are prepared by slipping shelled
eggs into barely simmering water and gently
cooking until the egg holds its shape. Eggs are
most often poached in water, though other liquids,
such as red wine, stock, or cream, can also be
used. Add vinegar and salt to the water to
encourage the egg protein to set faster. Otherwise,
the egg whites can spread too much before they
coagulate.
STANDARD QUALITIES OF POACHED EGGS
AND COOKED EGGS IN THE SHELL

1. Bright, shiny appearance

2. Compact, round shore, not spread
or flattened
3. Firm but tender whites
4. Warm, liquid yolks
CONTINUATION…
A good-cooked poached egg has a compact,
glossy, tender white, and unbroken,
thickened yolk
Critical factors:
 quality of the egg

 temperature

 amount of liquid

 the way the egg is put in the pan

FRIED EGGS

Fried eggs call for perfectly fresh eggs,

the correct heat level, an appropriate
amount of cooking fat, and a deft
hand. Fried eggs may be served sunny
side up (not turned) or over (turned
once). Fried eggs may be basted with
fat as they fry. Using very fresh eggs
is the only way to ensure a rich flavor
and good appearance of the finished
dish.
STANDARD QUALITIES OF FRIED EGGS
1. White should be shiny, uniformly set, and tender, not
browned, blistered or crisp at edges.
2. Yolk should be set properly according to desired
doneness. Sunny side-up yolks should be yellow and
well rounded. In other styles, the yolk is covered with
a thin layer of coagulated white.
3. Relatively compact, standing high. Not spread out and
thin.
4. A fried egg should have a yolk covered with a thin film
of coagulated egg white and still remain slightly fluid.
5. The egg white should be opaque, firm and tender, not
chewy, crisp or brown.
6. A perfectly fried egg is a glory to behold – crispy edges
and a wobbly, pinkish yolk.
7. It will provide a fried egg with a slightly crispy, frilly
edge; the white will be set and the yolk soft and runny
TYPES OF FRIED EGGS

Sunny side up
 Cook slowly without
flipping until white is
completely set but
yolk is still soft and
yellow. Heat must be
low or bottom will
toughen or burn
before top is
completely set.
CONTINUATION….
Basted
 Do not flip. Add a few
drops of water to pan
and cover to steam
cook the top. A thin
film of coagulated
white will cover the
yolk which should
remain liquid.
CONTINUATION…

Over easy
 Fry and flip over.
Cook just until the
white is just set but
the yolk is still liquid.
CONTINUATION…
Over medium
 Fry and flip over.
Cook until the yolk is
partially set.
CONTINUATION…
Over hard
 Fry and flip over.
Cook until the yolk
is completely set.
CONTINUATION…
 Eggsover Easy, Medium or Hard: turn
the eggs over near the end of their cooking
time with a spatula and cook them on the
other side until done as desired, 20 to 30
seconds for over easy, 1 minute for over
medium, 2 minutes for over hard.
CONTINUATION…
Desirable Qualities of Fried Eggs
 glossy

 moist

 Tender

Common pitfalls:
 eggs brown and crisp

 eggs white blistered

 eggs odd-shaped

 eggs sticking
SCRAMBLED EGGS
 Scrambled eggs can be
made in two ways: the
eggs can be stirred
constantly over low
heat for a soft delicate
curd and a creamy
texture, or stirred less
frequently as they cook
for a larger curd and a
firm texture.
 Eggs can be scrambled
in a sauté pan or on a
griddle. Non-stick
surfaces make it easy
to prepare scrambled
eggs with a minimum
amount of added fat.
CONTINUATION…
 For flavor variations, the following ingredients
may be added to scrambled eggs before serving.
 Chopped parsley or other herbs

 Grated cheese

 Diced ham

 Crumbled bacon

 Sautéed diced onions and green bell pepper

 Diced smoked salmon

 Sliced cooked breakfast sausage

OMELETS
 The rolled, or French-style,
omelets start out like
scrambled eggs, but when the
eggs start to set, they are
rolled over. A folded or
American style, omelet is
prepared in much the same
manner, though it is often
cooked on a griddle rather
than in a pan, and instead of
being rolled, the American
omelet is folded in half.
 Omelets may be filled or
garnished with cheese,
sautéed vegetables or
potatoes, meats, and smoked
fish, among other things.
TWO FACTORS FOR MAKING QUALITY
OMELETS

1. High Heat.
This is an opposite to the basic principle of
low temperature egg cookery. The omelet
cooks so fast that its internal temperature
never has time to get too high.
2. A conditioned omelet pan.
The pan must have sloping sides and be of
the right size so the omelet can be shaped
properly. It must be well seasoned or
conditioned to avoid sticking.
SUGGESTED OMELET FILLINGS

Cheese Sautéed or creamed mushrooms

Creamed or curried chicken Creamed or buttered spinach

CONTINUATION….

Sautéed onions with Sautéed onions and diced potatoes

or without bacon
 DIFFERENT TECHNIQUES IN PRESENTING
EGG DISHES ATTRACTIVELY.

Scrambled egg and bun on a plate Boiled eggs on white plate with
with cereal bread garnish

Scrambled egg with herbs

Fried egg with bacon and toasted bread
 CONTINUATION….

Egg in a sandwich Hard-boiled eggs in different sizes

and shape

Scrambled egg in Manhattan plate Deviled eggs

CONTINUATION…

Stuffed egg Salad egg

Poached egg
Stir-fried eggs
CONTINUATION…

Fried egg toppings

Baked eggs
Hard boiled Easter eggs

Soft boiled egg Shaped poached egg Baked eggs in potato bowls
END……….