List of Egg Dishes

List of egg dishes
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This is a list of egg dishes. Eggs are laid by females of many different species,
including birds, reptiles, amphibians, and fish, and have been eaten by mankind for
thousands of years.[1] Bird and reptile eggs consist of albumen (egg white) and vitellus
(egg yolk), contained within various thin membranes all surrounded by a
protective eggshell. Popular choices for egg consumption are chicken, duck, quail, roe,
and caviar, but the egg most often consumed by humans is the chicken egg, by a wide
margin.
Egg dishes[edit]
This is a dynamic list and may never be able to satisfy particular standards for
completeness. You can help by expanding it with reliably sourced entries.
Flavo
Name Image Origin Description
r
Angel hair, called in

Portuguese fios de ovos ("egg
threads"), is a traditional
Fios de ovos Sweet Portugal Portuguese sweet food made of
eggs (chiefly yolks), drawn into
thin strands and boiled in sugar
syrup.
This dish includes boiling long

enough to be ("hard boiled") or
just long enough for the albumin
Boiled egg Plain (egg white) to solidify ("soft
boiled"). A similar result may be
achieved by steaming the eggs
rather than boiling.[2]
In cooking, coddled eggs are

Coddled egg[3] Plain
gently or lightly cooked eggs.
Flavo
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Cooked in hot grease in a skillet:

cooked lightly on one side only
("sunny side up"), cooked lightly
on one side and turned over briefly
("over easy"), cooked on both
Fried egg Plain sides so the white is solid but
the yolk still soft and runny ("over
medium")[4] and thoroughly cooked
on both sides with the yolk solid
("over well"), and with the yolk
broken ("over hard").
A dish made from beaten eggs

quickly cooked with butter or oil,
but not further stirred while
cooking, in a frying pan,
Omelette Plain France sometimes folded around a filling
such
as cheese, vegetables, meat (often
ham), or some combination of the
above.
"Hot-spring eggs", traditional

Japanese boiled eggs (tamago)
Onsen tamago[5] Plain Japan
slow-cooked in the water of hot
springs (onsen).
An egg that has been cooked

by poaching, in simmering liquid.
The term is also applied to a
method whereby the egg is placed
Poached egg Plain
in a cup, suspended
over simmering water, using a
special pan called an "egg-
poacher".
Flavo
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A dish made from beaten egg

whites and yolks of
(usually chicken eggs). Beaten
Scrambled eggs Plain eggs are put into a hot pot or pan
(usually greased) and stirred
frequently, forming curds as
they coagulate.
Sunny-side-up eggs that are

slightly cooked on the top. This
can be accomplished by spooning
Basted egg Plain
fat from the pan onto the eggs[6] or
by turning them and cooking the
yolk side for a few seconds.[7]
Also known as baked eggs, it is a

dish in which eggs have been
baked in a flat-bottomed dish; the
name originates from the type of
dish in which it was traditionally
Shirred eggs Plain
baked. An alternative way of
cooking is to crack the eggs into
individual ramekins and cook
them in a water bath, creating
the French dish eggs.
A family of sauces and soups

Avgolemono Savory Mediterranean made with egg and lemon juice,
mixed with broth.
“Kalakki” in Tamil means “to

mix”. It is a soft scrambled egg
with a little curry added into it.
Kalakki is a famous food from
Egg Kalakki Savoury India
southern Tamil Nadu. But
nowadays Kalakki has become a
very sought after dish in many
restaurants all over Tamilnadu.[8]
Flavo
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A khoresh (Persian stew) made

with baghalas (Rashtian faba
beans), dill, and eggs. Usually
Baghali ghatogh Savory Iran
served with kateh (Persian rice
dish) in the northern provinces of
Iran.
A Cambodian dish, consisting of
Bai pong moan Savory Cambodia
fried eggs and white rice
A steamed fertilized duck egg

containing a partially
Balut Savory Southeast Asia developed duck embryo, it is
commonly sold as street food in
the Philippines.
Scrambled eggs with additional

Buttered eggs Plain England butter melted and stirred into the
egg mixture before cooking.[9]
A Tunisian dish consisting of thin

warka pastry around a filling
commonly deep fried. The best-
known version is the egg brik, a
Brik Savory Tunisia
whole egg in a
triangular pastry pocket with
chopped onion, tuna, harissa and p
arsley.
An Italian pasta dish from Rome[10]
[11]
made with egg, hard
Carbonara Savory Italy
cheese, guanciale (or pancetta),
and pepper.
Flavo
r
Originated as an ingredient or an
appetizer in Chinese cuisine made
by
preserving duck, chicken or quail e
ggs in a mixture of clay,
ash, salt, quicklime, and rice
Century egg[12] Savory China
hulls for several weeks to several
months, depending on the method
of processing. Now commonly
found in some East and Southeast
Asian countries, especially those
with Chinese heritage.[13]
Japanese finely scrambled eggs

Iritamago [ja] Savory Japan
with soya sauce
An egg custard dish found
Chawanmushi Savory Japan in Japan that uses the seeds
of ginkgo.[14]
A Chinese home-style dish found

all over China. Eggs are beaten to
Chinese steamed
Savory China a consistency similar to that used
eggs
for an omelette, water is added and
the mixture steamed.
Poached eggs with yogurt, often

Çılbır Savory Turkey
with garlic mixed in
A breakfast dish consisting
of toast or biscuits covered in a
Creamed eggs on
Savory United States gravy made from bechamel
toast
sauce and chopped hard-boiled
eggs.
Flavo
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A croque-monsieur sandwich
Croque Madame Savory France served with a fried egg or poached
egg on top
Yolks of hard-boiled eggs are

Deviled eggs mashed with cream or
mayonnaise, mustard, and
/ Jajka Savory Italy / Poland
seasonings and then mounded or
faszerowane [pl][15] piped into the white of the boiled
(pol) egg. Served cold, often al fresco.
Eggs binding a filling of

Eggah Savory Arab Cuisine vegetables and meat, sometimes
with Arabic spices
Similar to scrambled eggs, mixed

Egg bhurji Savory India
with fried onions and spices.
A spicy dish made with boiled

eggs, tomatoes, and fried onions
Egg curry Savory India
and normally eaten with bread or
rotis.
Egg A mixture of butter and hard

Savory Estonia, Finland
butter (Karjala) boiled eggs.
Eggs are stirred together with

vegetables such as bean sprouts
China, Chinese
Egg foo yung Savory and scallions, then quickly cooked
diaspora
in a hot skillet or deep-fried in oil,
and served with gravy.
Flavo
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An egg fried within a hole in a

Egg in a basket Savory
slice of bread.
Egg khesh Savory India
A Chinese soup of wispy beaten

Egg drop soup Savory China
eggs in boiled chicken broth
Eggs a la Egg with grilled lamb's kidney

Savory
Meyerbeer and Périgueux sauce
Egg salad is often used as a
sandwich filling, typically made of
chopped hard-boiled eggs,
mayonnaise, mustard, minced
Egg salad Savory celery, onion, salt, pepper, and
paprika. It is also often used as a
topping on green salads. It's also
sometimes referred to as egg
mayonnaise.
A sandwich with some kind of egg
filling. Sliced hard boiled eggs,
egg salad and scrambled eggs are
popular options. Additional
Egg sandwich Savory fillings such as various meats and
cheeses abound. Common versions
are the fried egg sandwich and
the bacon, egg and cheese
sandwich.
Egg thread nets[16] Savory Thailand Used to hold other foods
Flavo
r
Pork brains (or those of another

mammal) and scrambled eggs. It is
Eggs and brains Savory a dish of the Portuguese
cuisine known as Omolete de
Mioleira
Biscuits and gravy with fried egg

Eggs Beauregard Savory American South
and sausage
Poached eggs on Canadian

bacon on top of toasted English
Eggs Benedict Savory United States
muffin halves covered
with hollandaise sauce.
Eggs do pyaza[17] Savory India A type of dopiaza made with eggs.

India, United
Eggs moghlai[18] Savory
Kingdom
A variation of Eggs
Eggs Neptune Savory Benedict with crab meat replacing
Canadian bacon
A variation of Eggs
Eggs Florentine Savory Benedict with spinach replacing
Canadian bacon
A variation on Eggs
Eggs Royale Savory Benedict replacing the ham with
smoked salmon
Eggs thoren[citation Savory India

needed]
Ervilhas com
Savory Portugal
ovos[19]
Flavo
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Creamy, flavorful unhatched eggs

Ashkenazi (Jewis found inside just-slaughtered
Eyerlekh Savory
h) chickens and typically cooked in
soup.
Farofa de ovos[20] Savory Brazil

A oven baked or pan fried thick
Flæskeæggekage[21 Savory Denmark omelette (egg cake) topped with
][22]
crispy bacon, tomatoes and chives

Bread dipped in raw egg yolk is
Savory shallow fried on a pan. Often
French Toast or topped with a sprinkling of
Sweet powdered sugar, fruit, or maple
syrup.
An Italian egg-based dish similar
to an omelette or crustless quiche,
enriched with additional
Frittata Savory
ingredients such
as meats, cheeses, vegetables or pa
sta.
Gari foto[23][24] Savory West Africa
Gyeran
Savory Korea Salted egg with soy sauce
changjorim
Gyeran-mari Savory Korea
Savory
A snack food prepared with egg
Gyeranppang or Korea
and rice flour
Sweet
A type of omelette made famous

during the California Gold Rush in
the 1850s. The most common
Hangtown fry Savory United States
version
includes bacon and oysters combin
ed with eggs and fried together.[25]
Flavo
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A Mexican breakfast featuring two

Huevos fried eggs separated by a column
Savory Mexico
divorciados of chilaquiles, and each egg is
covered by a different salsa.
A breakfast food made with eggs

on tortillas with black
beans and cheese, often with other
Huevos motuleños Savory Mexico
ingredients such
as ham, peas, plantains, and salsa
picante.[26]
Eggs either poached in salsa or

fried, served on top of corn
Huevos rancheros Savory Mexico tortillas and frijoles. Toppings may
include avocado slices, melted
cheese, sour cream, cilantro, etc.
Fried or scrambled eggs are served

on top of fried potatoes,
sometimes with ham and/or other
Huevos rotos [es] Savory Spain types of meat such as chorizo. If
the eggs are fried, they may be put
whole on top of the potatoes or
they may be cut up.
A version of the omelette found
in Indian cuisine. Its main
Indian omelette Savory ingredients
are eggs, herbs, tomatoes and spice
s that vary by region.
Kai doon[citation needed] Savory Thailand

Kai kwan [27]
Savory Thailand
Kai look koei[28] Savory Thailand
Kai tian[citation needed] Savory Thailand
Kai tord gup
Savory Thailand
moo[citation needed]
A type of Thai omelette; the name
means "stuffed eggs". The egg is
Khai yat sai Savory Thailand cooked lightly, topped with
various ingredients and then
folded over.
Khanom khai Savory Thailand
Flavo
r
A dish consisting of cooked,

flaked fish (sometimes smoked ha
British corruption ddock), boiled rice, parsley, hard-
Kedgeree Savory
of Indian Khichdi. boiled eggs, curry
powder, butter or cream, and
occasionally sultanas.
Kluski z Noodles with yolk. Usually pan
Savory Poland
zoltek[citation needed] fried.
Genre of egg dishes cooked in a

Kuku (food) Savory Iran[29] pancake or pattie shape with one
or more ingredients
Kuro-tamago hard Black boiled egg, cooked in

Savory Japan
-boiled egg sulphur rich hot spring.
White rice, topped with a

Loco moco Savory United States hamburger patty, a fried egg, and
brown gravy.
Northwest Mexic Shredded beef with scrambled

o, eggs and sometimes other
Machaca and eggs Savory
Southwest United ingredients such as onions and
States chili peppers
Matzah brei Savory Ashkenazi Jewish Matzo fried with eggs
Menemen Savory Turkey

Flavo
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Iberian migas are made without

Migas Savory Mexico, Tex-Mex
egg
Eggs, Tandoori or kabobed

Mirza-Qasemi Savory Iran aubergine, tomato, seasoned with
garlic, salt and pepper
Made with eggs, fried onion

Nargesi (Spinach and spinach. It's spiced with salt,
Savory Iran
Omelette) garlic, and pepper. Named
after Narcissus flower.
A kind of Kofta with a chicken

egg in the middle. Named
Nargesi Kebab Savory South Asia after Narcissus flower because
when koftas are cut, they look like
the flower's petals.
'Ojja bi'l-Hrus[citation Savory Tunisia
needed]
Egg-and-flour mix cooked on a

Okonomiyaki Savory Japan griddle with various added
ingredients, having various styles.
One Eyed
Savory aka Egg in the basket (many)
Jack[citation needed]
Oto[citation needed] Savory West Africa
Oyster omelette Savory China

Flavo
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Perico Savory Venezuela

Philadelphia
Cheesy Eggs[citation Savory
needed]
Typically hard boiled eggs that

are cured in vinegar or brine. This
was originally done like many
foods as a way to preserve the
food so that it could be eaten
Pickled egg Savory months later. Pickled eggs have
since become a favorite among
many as a snack or hors
d'œuvre popular in pubs, bars and
taverns, and around the world in
places where beer is served.
Quiche has a pastry crust and a

filling of eggs and milk or cream.
Quiche Savory France
It can be made with vegetables,
meat and seafood.
A type of frittata made with eggs,

horseradish, and pecorino cheese.
Rafanata Savory Italy [30]
Variations may include boiled
potatoes and sausage.
Originated in China, it is a duck

egg pickled in salt water brine.
given it a unique flavor and texture
Salted duck egg Savory China when cooked, with the whites
becomes salty with a little snappier
texture and the yolk has a peanut-
butter-like creamy texture
Scalloped eggs[31] Savory
A hard-boiled egg wrapped in

Scotch egg Savory United Kingdom sausage meat, coated in bread
crumbs and baked or deep-fried.
Flavo
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Poached eggs cooked in tomato

and paprika sauce, seasoned with
Shakshouka Savory Middle East
harisa, cumin and salt. Might be
served with cheese.
Smoked egg Savory China[32]
Savory
Soufflé or France
Sweet
Soup made from thin strands of

Stracciatella
Savory Italy beaten egg mixture in a meat
(soup)
broth.
Stratta Savory United States
Prepared with beefsteak and eggs.
Steak and eggs Savory
Several variations exist.
Tahu Telur[33][34] Savory Indonesia

A small piece of octopus encased
in a round egg mix, developed
Akashiyaki Savory Japan into takoyaki. Called
simply tamago-yaki (egg-cook) by
the Akashi locals.
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A small piece of octopus encased

Takoyaki Savory Japan in a round egg mix, developed
from akashiyaki.
Tamago
Savory Japan Omelet rolls[35]
dashimaki
Tamago kake
Savory Japan
gohan
Made by rolling together several

layers of cooked egg, sometimes
Tamagoyaki Savory Japan
with sugar, soy sauce, mirin, or
other additives.
Tea egg Savory China
Tokneneng Savory Philippines
Scrambled eggs on toast topped

Scotch woodcock Savory United Kingdom
with anchovy[36]
Akok[37] Sweet Malaysia

Flavo
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Custard pie Sweet
An omelet roll, in which rice is

Datemaki Sweet Japan
wrapped in omelet[38]
Divinity Sweet United States
Doce de ovos[39] Sweet Portugal
Egg custard Sweet
Egg tart Sweet Hong Kong[40]
Fios de ovos Sweet Portugal
Derived from Portugal's fios de

Foi tong[41] Sweet Thailand
ovos
Spain, Latin
Huevos reales[42] Sweet
America
Kanom mo
Sweet Thailand
Kaeng[43]
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Austria and Germ
Kaiserschmarrn Sweet
any
Keiran Derived from Portugal's fios de

Sweet Japan
Soumen[citation needed] ovos
Khagina Savory Iran, Pakistan
Kogel mogel Sweet Eastern Europe
Lampreia de
Sweet Portugal
ovos[44]
France, Switzerla
Meringue Sweet
nd
Oeufs à la
neige/Île
Sweet
flottante/Floating
island
Omelette
Sweet
Surprise[45]
Ovos Moles de
Sweet Portugal[46] PGI
Aveiro
Flavo
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Ovos moles de
Sweet Mozambique An egg yolk and papaya pudding[47]
papaia
Pasteis de nata Sweet Portugal
Australia, New
Pavlova Sweet
Zealand
A baked dessert, made chiefly

Quindim Sweet Brazil from sugar, egg yolks, and
ground coconut.
Also known as a Spanish tortilla, a

typically Spanish dish consisting
Spanish omelette Savory Spain of a thick egg omelette made
with potatoes and fried in olive oil.
[48]
Sweet omelette[49] Sweet

Trouxas de ovos [50]
Sweet Portugal
A baked egg dish that has a ragout,

Tunisian tajine Savory Tunisia a starch element is added and it is
often served in squares
Yemas de San
Sweet Spain
Leandro[51]
Also called Baid Maza3lil or Baid
Mezaghlil. An egg is hard boiled,
Baid Mutajjan[52] Savory Egypt
peeled, then pan fried whole with
butter and spices.
Raw egg Plain America Also known as Raw Egg
Smoothie Milkshake and Raw Egg Protein
Flavo
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Shake in different parts of the

world, it primarily contains Milk
or Yogurt, and Raw egg. Sugar,
fruits and spices may be added for
flavor.
Egg yolk marinated in Soy
Kimi no Shoyu-
Savory Japan sauce and Mirin, eaten (raw) as a
zuke
topping on rice
A curry dish, with rice, baked
within a banana leaf wrapping,
Lamprais Savory Sri Lanka
often featuring a deep-fried boiled
egg.
Many shaken cocktails, such as

the whiskey sour and the
pictured Ramos gin fizz, are
Cocktail Sweet
topped with a thick egg-white
foam for aesthetic and textural
purposes.
A shaken cocktail featuring a
Flip Sweet
whole raw egg.
Poached eggs encapsulated

Œufs en gelée Savory France
within aspic.[53]
A spinach pie with whole boiled
Torta pasqualina Savory Italy
eggs baked into it.
A cold dessert similar to ice
Frozen custard Sweet cream, but made with eggs in
addition to cream and sugar.
Hamburger patties may include

eggs as a binder. A fried egg is a
Hamburger Savory popular though non-traditional
hamburger topping, as pictured to
the left.
Flavo
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A dish combining various

Ham and eggs Savory preparations of its main
ingredients, ham and eggs.
A class of Filipino breakfast dishes

containing sinangag (fried rice)
Silog Savory and itlog (egg), served with
various meat dishes, such
as tapa, longganisa or ham.
Dessert made from egg yolks,

Zabaione Sweet Italy
sugar and wine.
Sweetened dairy-based beverage

traditionally made with milk,
Eggnog Sweet United States
cream, sugar, whipped egg whites,
and egg yolks.
LESSON 1: PREPARE EGG DISHES
CLICK ME FOR PRE TEST
Objectives
At the end of the lesson, you are expected to:
1. perform Mise‘en place;
2. prepare and cook egg, cereal and starch dishes;
3. present egg, cereal and starch dishes; and
4. store egg, cereal and starch dishes.
LO 1: PERFORM MISE'EN PLACE
1. identify tools, utensils and equipment needed in egg

preparation;
2. clean, sanitize and prepare tools, utensils and equipment

needed in preparing egg dishes;
3. identify egg components and its nutritive value; and

4. identify and prepare ingredients according to standard
recipe.
Tools, Utensils and Equipment Needed In Egg

Preparation
Kitchen Tools
1. Channel Knife – a small hand tool used generally in
decorative works such as making garnishes.
2. Colander – a perforated bowl of varying sizes made of

stainless steel, aluminum or plastic, used to drain,
wash or cook ingredients from liquid.
3. Offset spatula – a broad – bladed implement bent to keep
the hand off hot surfaces. It is used for turning and lifting
eggs, pan cakes, and meats on griddles, grills, sheet pans, and
the likes and also used to scrape and clean griddles.
4. Pastry Brush – a small implement used to brush the surface

of unbaked pastries or cookies with egg white, egg yolk or
glaze.
5. Rubber spatula or scraper – a broad flexible plastic or

rubber scraper, that is rectangular in shape with a curve on
one side. It is used to scrape off all the contents of bowls and
pans from the sides and fold in beaten eggs in batter or
whipped cream.
6. Sieve – a screen – type mesh supported by a round metal

frame used for sifting dry ingredients like starch and flour.
7. Spoons: solid, slotted and perforated – large stainless

spoons holding about 3 ounces used for mixing, stirring, and
serving. Slotted and perforated spoons are large, long-handled
spoons with holes in the bowl used to remove larger solid
particles from liquids.
8. Wire whip or Whisk – a device with loops of stainless steel
wire fastened to a handle. It is used for blending, mixing,
whipping eggs or batter, and for blending gravies, sauces, and
soups.
Kitchen Utensils
1. Egg Poacher – A miniature Bain Marie with an upper dish
containing indentations each sized to hold an egg or contains
separate device for poaching.
2. Omelet Pan – a heavy-based frying usually of cast iron or
copper, with rounded sloping sides used exclusively for
omelets and never washed after used but cleaned with
absorbent paper.
3. Measuring cup- a kitchen utensil used for measuring liquid

or bulk solid cooking ingredients such as flour and sugar
4. Measuring spoon- used to measure an amount of an
ingredient, either liquid or dry, when cooking. Measuring
spoons may be made of plastic, metal, and other materials.
5. Sauce pan- deep cooking pan with a handle used primarily

for cooking sauce.
6. Mixing bowl - these containers have smooth, rounded
interior surfaces with no creases to retain some mixture and is
used for mixing ingredients.
Kitchen Equipment
1. Oven - a chamber or compartment used for cooking, baking,
heating, or drying.
2. Electric mixer - A hand-held mixer which usually comes

with various attachments including a whisk attachment for
whisking cream, batters and egg whites, and sugar.
3. Refrigerator - a kitchen appliance where you store food at a

cool temperature.
Cleaning and Sanitizing Tools and Equipment
Cleaning is the removal of visible soil while sanitizing means

reducing the number of harmful microorganisms by using very
hot water or a chemical sanitizing solution.
To be effective, cleaning and sanitizing must be two-step

process.
Surfaces must first be cleaned and rinsed before being
sanitized.
There are many cleaning products or agents and a variety of
equipment in the market. Choose the best for your workplace
and follow instructions in the label.
Here are some points to support your workplace training:
1. Clean in a logical order.
2. Different cleaning tasks require different methods. Getting

things wrong can cause damage to surface, harm to yourself,
and spread bacteria and dirt.
3. Many cleaning agents are harmful. Their contact with your

skin or eyes or breathing in the fumes can cause a serious
illness.
4. Mixing one agent with another can be very dangerous. A

chemical reaction can be set up, or in some cases, produce
poisonous fumes.
Ware washing
Ware washing is the process of washing and sanitizing dishes,
glassware, flatware, and pots and pans either manually or
mechanically.
1.Manual ware washing uses a three-compartment sink and is

used primarily for pots and pans.
Manual Dishwashing
Procedure
1. Scrape and pre-rinse.
The purpose of this step is to keep the wash water cleaner
longer.
2. Wash.
Use warm water at 1100F to 1200F and a good detergent.
Scrub well with a brush to remove all traces of leftover and
grease.
3. Rinse.
Use clean warm water to rinse off detergent. Change the
water frequently, or use running water with an overflow.
4. Sanitize.
Place utensils in rack and immerse in hot water at 1700F for
thirty seconds. (A gas or electric heating element is needed to
hold water at this temperature.)
5. Drain and air-dry.

Do not towel-dry. This may contaminate utensils.
2. Mechanical Dishwashing
The steps in washing dishes by machine are the same as in the
manual methods. Except that the machine does the washing,
rinsing, and sanitizing.
Procedure
2. Rack dishes so that the dishwasher spray will strike all
surfaces.
3. Run machine for a full cycle.
4. Set the sanitizing temperatures at 1800F for machine that
sanitizes by heat and at 1400F for machine that sanitizes by
chemical disinfectant.
5. Air-dry and inspect dishes. Do not touch food – contact
surfaces.
Physical Structure and Composition of

Eggs
We normally distinguish 3 parts of an egg, the shell, the egg

white, and the egg yolk, but a closer scrutiny reveals a much
more detailed structure of an egg.
Structure
1. Shell- The egg‘s outer covering, the shell, accounts for
about 9 to 12 % of its total weight depending on egg size.
The shell is the egg‘s first line of defense against
bacterial contamination.
The shell is produced by the shell gland (uterus) of
the oviduct, and has an outer coating, the
bloom or cuticle.
The cuticle somewhat seals the pores and is useful in
reducing moisture losses and in preventing
bacterial penetration of the egg shell.
2. Air cell. This is the empty space between the white and
shell at the large end of the egg which is barely existent in
newly laid egg.
When an egg is first laid, it is warm. As it cools, the contents
contract and the inner shell membrane separate from the
outer shell membrane to form the air cell.
3. Albumen/Egg white. Albumen, also called egg white,
accounts for most of an egg‘s liquid weight, about 67%. This is
produced by the oviduct and consists of four alternating layers
of thick and thin consistencies. From the yolk outward, they
are designated as the inner thick or chalaziferous white, the
inner thin white, the outer thick white and the outer thin
white. The outer thin white is a narrow fluid layer next to the
shell membrane. The outer thick white is a gel that forms the
center of the albumen. The inner thin white is a fluid layer
located next to the yolk. The inner thick white (chalasiferous
layer) is a dense, matted, fibrous capsule terminates on each
end in the chalazae, which are twisted in opposite directions
and serve to keep the yolk centered.
4. Chalaza. This is the ropey strands of egg white at both

sides of the egg, which anchor the yolk in place in the center
of the thick white.
5. Germinal Disc. The yolk is the source of food for the

embryo and contains all the fat in the egg. The small white
spot on the yolk is the germinal disc. This is where the
female's genetic material is found.
6. Membranes. There are two kinds of membranes, one just

under the shell and the other covering the yolk.
>These are the shell membrane and the vitelline membrane.
>Just inside the shell are two shell membranes, inner and
outer.
>The vitelline membrane is the covering that protects the yolk
from breaking.
>The vitelline membrane is weakest at the germinal disc and
tends to become more fragile as the egg ages.
>Every cook has experienced that the yolk of eggs that are no
longer fresh easily break.
7. Yolk. The yolk or the yellow to yellow- orange portion

makes up about 33% of the liquid weight of the egg.
The egg yolk is formed in the ovary. On the surface of the
yolk, there is a small white spot about 2 mm in diameter. This
is the germinal disc and it is present even if the egg is
infertile. In infertile eggs, the germinal disc contains the
genetic material from the hen only but when fertilized, it
contains the zygote that will eventually develop into a chick.
The yolk material serves as a food source for embryonic
development. It contains all the fat in the egg and a little less
than half of the protein. The main protein in the egg yolk is
vitelline, a lipoprotein. It also contains phosvitin which is high
in phosphorus and has antioxidant properties, and livetin
which is high in sulfur.
Nutritive Value of Egg
Egg is indeed one of nature‘s complete food. It contains high

quality protein with all the essential amino acids, all of the
vitamins except vitamin C, and many minerals.
Egg quality
2 general components:
1. shell quality (exterior quality)
2. interior egg quality.
Interior egg quality has direct bearing on the functional
properties of eggs while
shell quality has direct influence on microbiological quality.
Egg Grading.
Grading is a form of quality control used to classify eggs for
exterior and interior quality. In the Philippines, the grade
designations are A, B, C, and D.
Egg Size.
Several factors influence the size of the egg:

1. breed 2. age of hen 3. weight 4. feed and
environmental factors
Native chickens have much smaller eggs than commercial

breeds.
Some commercial breeds have bigger eggs than others. Of the
same breed, new layers tend to have smaller eggs compared
to older hens.
Pullets that are significantly underweight at sexual maturity

will also produce small eggs.
Better fed hens lay larger eggs than underfed ones.
The environmental factors that lead to smaller eggs are heat,
stress and overcrowding.
The egg sizes are Jumbo, Extra Large, Large, Medium, Small
and Peewee. Medium, Large, and Extra Large are the sizes
commonly available.
>The appearance of the egg, as influenced by severity of
defects, is important for consumer appeal.
>Egg shells are evaluated on the basis of cleanliness, shape,

texture, and soundness.
>The unit for describing egg freshness, based on the thickness

of the albumen is called Haugh unit with a symbol of HU
named before Raymond Haugh in 1937.
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WHAT IS FOOD PLATING?

Food plating is the process of arranging and decorating food to enhance its
presentation. Improving the presentation of a dish adds value to the dining
experience, and provides room for a higher mark-up on your food. This plays
heavily on the cliché that we 'eat with our eyes', but it's also a trick which can
play into your hands as a chef or restauranteur.
Sometimes the pressure of a busy service limits time for food plating, but
techniques can still be swift and easy to follow if you have the right tools.
Though a beautifully plated dish has many advantages, picture-perfect food is
still no substitute for flavour. So how can you achieve the right balance of style
and substance?
SHOP FOOD PLATING & PRESENTATION TOOLS NOW
WHY IS FOOD PLATING IMPORTANT?
An attractive plate of food has many benefits for the chef, the establishment and the consumer. For
the chef, it allows many creative possibilities, a chance to stamp their identity on the menu and
create a signature dish. It is also a way to reintroduce flavours that work well together, and present
them in a unique style. From the management side it can be a simple way to upscale ingredients
and justify a higher price per head. Diners will also enjoy a better experience with a stunning plate of
food appealing to their visual taste as well as their palette. Not all dishes require the most elaborate
presentation, but a well presented dish can:
 Upscale food
 Enhance dining experience
 Build reputation
 Encourage creativity
 Increase profits
 Create free advertising
 Increase appetite
It's easier to identify the origins of a neatly presented plate of food, so it is more likely to stimulate
the hunger response from your customers. The appearance of food is also a key element in
marketing your menu. Without a stylist or photographer on hand, you can be sure that your diners
will be keen to capture a great looking dish. You can encourage them to post images online and
include the name of your restaurant. Use effective lighting and fixtures within your dining space to
make food more photogenic.
It's less likely that a well presented dish will be eaten in a rush. In this way, food plating is a powerful
tool which is able to alter the perception of food. Similarly, children enjoy eating food that is
fashioned into an interesting shape or design. Therefore food presentation can also encourage
healthier eating, making it a useful trick to win the approval of kids or fussy eaters.
FOOD PLATING TOOLS

Eating is an experience for all the senses, one that implores diners to discuss your food and keep
coming back to relive it. The secret to this success is with a set of tools that lets chefs unleash their
creative vision, produce various textures on the plate and create a wow factor. Even common
utensils such as egg rings, spoons and zesters can be used to create interesting shapes, drizzle
sauce on the plate and even bring a desert to life with an elegant garnish. However, to keep your
presentation consistent with every service, specialist tools make life easier for chefs and ensure
training is simpler than it might be.
Moulin, Chinois and Triturators
When it comes to fine dining, there are usually several items that you would expect to see on the
plate. Normally a seasonal vegetable puree, a sear and crisp. At first glance, the puree looks simple,
but the rich depth of flavour and silky smooth texture detected in the taste is best produced using
a moulin or triturator. The triturator works by pressing and pulverising ingredients, a process that
would be impossible to achieve by hand. The advantage of this is to extract every drop of juice and
flavour into a fine paste, leaving only a small amount of fibrous waste behind. This is essential for
making the purees, bisques and sauces that make the most impressive plates of food.
Squeeze Sauce Bottles

Smaller amounts of sauce look more interesting on the plate as well as adding colour. Parallel lines
or those that connect can draw attention to a focal point. Droplets can have the same effect and
work brilliantly with two different sauces. Using squeeze sauce bottles is the easiest way to achieve
this, the thin nozzle is designed like a pen to give you greater accuracy as you draw lines or create
droplets.
Saucier Spoons
Pulls are extremely popular in food plating, a pool of sauce has a spoon pulled through it to create a
trail. When dressing mains or desserts, saucier spoons are a great way to control the flow of
ingredients thanks to their tapered bowl, and the textured handled gives precision and control when
creating visually arresting patterns on the plate.
Plating Brushes and Wedges
Plating brushes and wedges come in many shapes and styles, so you can produce the desired
pattern on the plate. Angled sawtooth brushes and horseshoe wedges provide controlled and
consistent alternatives to pulls, they allow you to paint any shape or pattern. These are the ultimate
in creative plating tools, allowing you to produce an exceptionally unique and attractive dish to call
your own.
FOOD PLATING TIPS

Presentation can help sell items on your menu and create some anticipation of the food before it
arrives. Food plating techniques have very general design principles, because choosing how to plate
a dish is very personal to each chef. Therefore, the following methods can serve as a source of
inspiration rather than a guide. You can also take a look at our food presentation page to discover
the best tableware to match with your food.
Tableware
Sometimes it pays to be bold when choosing the right plates for your food. Natural slate is often
reserved for sushi and tapas but there is no reason it can't be used to serve your entrees as well. Its
jagged edges and sleek platform make a contrasting canvas beneath brightly coloured vegetables
and seafood.
Tip: When it comes to food plating, crockery matters. The shape and colour of plates is itself a
trend, find out more in our article on the shape of plates which explains the impact of plate shapes
on food presentation.
Focal Point
Most commonly, the focal point of any dish is the protein whether its grilled steak, surf 'n' turf, or
seared scallops. In this way, vegetables, starch and sauce play a supporting role to the main
attraction. You can also use precision spoons to draw designs which subtly point towards the meat
or fish element of your dish, This can also be achieved with the natural shape of certain vegetables
such as carrots or parsnips either pointing towards the focal point or vertically placed in a way that
draws the eye towards it.
Playing With Textures
A contrast of textures tends to draw the eye, and satisfy the palette. Seared chicken with crispy skin,
with the pure white of creme fresh set against finely chopped herbs is particularly striking, for
example. This is even more effective if arranging food to include contrasting textures in every bite.
Height and scale

Building your dish with taller sections can point the diner's eye towards the protein of the dish.
Raising or stacking vegetables is a great example, creating height and therefore more visual impact
on the plate, it can be achieved easliy by using mousse rings or pastry cutters to construct layers
as desired.
Garnish for flavour

All too often garnishing is used purely for colour or visual 'pop' and not because they harmonize with
the dish. For example when plating lamb, parsley sprigs which tend to be the go-to garnish whereas
rosemary selected instead as it marries better with the taste of the lamb. Adding this level of detail
takes no time with the right tools available and will only serve to enhance your presentation further.
Colour
The use of colour can be employed to highlight the strong points of a dish. Playing with the colour of
a dish instantly switches the expectation and taste of the food, turning dining into a sensory
experience. A mix of bright accent colours and neutral tones provides a pleasing contrast. Bring your
plate to life with extra splashes of colour, using ingredients which are known to complement each
other.
Tip: Dark brown and green colours absorb light, and therefore tend to look dull when captured
in a picture.
Odd numbers
A simple but effective technique, odd numbers are preferred in plating because a lack of balance
creates visual allure. Arrangements of three, five and seven tend to work best for visual style,
whether its prawns, vegetables, scallops, ravioli or pork belly cubes, for example.
Edible garden
Micro herbs and flowers can transform the appearance of your food, but it's easy to add pretty
garnishing for nothing other than colour. Garlic chives are a great example of edible flowers, they
have an attactive white or purple colour and a great flavour.
Tip: Use garnish tweezers to handle delicate flowers and herbs as not to disturb petals and
help them retain their colour for longer.
Less Is More
A dish is often improved by losing one component rather than gaining one. Especially when it comes
to multiple courses, a meal should contain enough to make diners crave just one more bite. So
portion size is important as well as the number of components in the dish.
FOOD PLATING TRENDS

It's not just the dining table where you can find ideas for food presentation. Plating trends are
plentiful and have many wider applications including buffet display and shop windows. Like any art
form, influences can be drawn out from the most abstract stimulus and there is always room for fresh
ideas.
Vertical forms
One of the best known plating trends, vertical forms can include sculptures, and foods built up in
layers to create height. This plating trend is a very striking way to present your food to diners. But it
can be applied to almost any dish, for example vegetables or shrimps can be layered over a piece of
meat, fish or polenta at a 45 degree angle to create this effect.
Scaling
Another popular food plating trend is a technique which involves arranging food into a pattern similar
to the scales of a fish. Some examples of scaling use potatoes, fruit, thinly sliced fish or flower petals
carefully arranged in layers to give this appearance.
Clock face
Known as classical plating, imagining the plate as a clock face when arranging food was made
popular during the 1960s, but is still commonly used today. From the diner's point of view protein is
between three and nine o'clock, starch or carbohydrate from nine to twelve and vegetables from
twelve to three.
Nordic
A scandavian influenced, minimal style of plating food is one that is unlikely to drift out of fashion.
This often involves using ingredients in their purest form and leaving plenty of space on the plate.
Serving foraged produce found nearby is typical of this style, and depending on seasonality could
include wild mushrooms, berries and herbs, forging a connection with the wild.
Angles
Do angles matter when plating food? According to an experiment by Charles Michel there is an
overwhelming preference for items to be plated at zero degrees. So when plating a single crayfish or
langoustine for example, face them towards twelve o'clock and arrange other elements in a cross-
section to emphasize the angle.
Landscaping
Taking inspiration from landscape gardens not just a plating trend but has also been the influence for
many items of tableware such as miniature watering cans which are ideal for serving chips, onion
rings and other side dishes. Nature is beautifully simple yet complex the more you look, and this
approach works incredibly well in food plating.
Free form
Free form plating is the ultimate abstract form of food presentation, best compared with the style of
painting. There are no rules when it comes to free form, but it involves plating a dish in a seemingly
random but intriguing way.
Tip: A strong, consistent theme running through your plating style helps it to be identified more
easily. Ingredients can be repeated in a garnish, or sauce to
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%20plating%20is%20the%20process,mark%2Dup%20on%20your
%20food.
Food Plating: Tips for Plating Your Food
Like a Chef
Whether you are hosting a dinner party or a family gathering, you want the food
you present to look and taste delicious. Properly plated food simultaneously
appeals to the senses of sight, smell and taste, which is why the way your food
looks is equally as important as how it tastes. For many aspiring home chefs,
making the food taste delicious is the easy part. Plating and serving meals with
garnishes and special touches so it also looks delicious is the area that proves to
be most difficult.
It is important to note that you do not have to be a professionally trained chef to

plate your food at home like one. A common roadblock many aspiring home
chefs face is a lack of confidence in their cooking skills. Properly plating your
food so it looks like a top chef prepared it is pretty easy if you know the tips and
tricks.
With a little know-how and a lot of experimenting, you will soon be presenting
mouthwatering dishes worthy of the cover of Bon Appetit. Follow these five steps
to give your meals the aesthetic boost they need.
1. Plan Ahead, Prepare and Organize

Remember to:
 Write Down Each Step: Preparing your meal in advance can be extremely

enjoyable when you do it with your favorite music in the background, a relaxing
beverage of choice or even a partner. It is helpful to write down every step required to
create the meal, which may include everything from your tools and utensils to your
ingredients. Be sure to list the ingredients in order, so as not to forget one. A handwritten
list is typically best — following a recipe from your phone can be difficult, as reading
small text and scrolling can easily cause you to miss a step.
 Have the Right Tools: Having the right kitchen tools is just as important as
having the correct ingredients. This includes everything from pots, pans, bowls
and utensils to those essential items that are easy to forget, such as parchment paper and
foil. Items like squeeze bottles for adding the perfect drizzle or decoration to your dish
and long tweezers to arrange smaller and thinner foods are a must-have for any home
chef. Other helpful tools include paintbrushes, tools that julienne or create spirals, ladles,
tongs and clean kitchen towels. Make sure your tools are in working order and your
knives are properly sharpened.
 Prepare as Much as You Can in Advance: It is essential to make sure all your
ingredients are fresh, but you should still prepare as much as you can in advance without
sacrificing the freshness and quality of your ingredients. Certain items, such as avocados
and greens, will brown or wilt if cut too long before eating. Cut, peel and trim as many
components as you can and put them into bowls or containers. You can also prepare
sauces and marinades, then store them in squeeze bottles. You can place some ingredients
in pots with lids, ready to be put on the stove. Keep the final product in mind as you
prepare each element to be sure they will look good in the finished dish.
 Organize Your Workspace: Having an organized workspace improves your

workflow. This includes arranging your ingredients in your refrigerator and laying your
tools out on the counter in the order in which you will use them. While it may not seem
worth it to clean up until after the whole meal is prepared, it is. Washing and putting
away items as soon as you are done with them allows you to keep both your kitchen and
your mind clear. You may need the space or a particular kitchen tool for a later part of the
recipe. Too many meals have been ruined by the chef having to hastily wash a needed
kitchen tool, clear off a usable space in the kitchen or rush to clear a sink full of dishes to
empty a boiling pot. Keeping your workspace clean allows you to focus on the meal,
enjoy your guests and have less cleanup later.
2. Experiment With Color and Texture

Mixing and matching the colors and textures of your food adds to its appearance and
flavor. Consider using complementary colors for both your ingredients and table
décor. Mixing up the textures and colors of the placemats and napkins you use can also
complement your food. For example, when serving a dish with a lot of green, consider
pairing it with something red, or even serving it next to red napkins. A dinner party is
also the perfect opportunity to present interesting flatware and cloth napkins with bold
colors and textures.
Brightly colored foods are pleasing to the eye. Choose dishes with ingredients that look
nice together and try to avoid foods with the same color scheme. Including bright
vegetables in your recipes can add a pop of color to an otherwise dull dish. Today, many
vegetables such as potatoes, carrots and cauliflower are even available in a variety of bold
colors.
The way you prepare your ingredients also affects their color and makes them look more
interesting when plated. Here are some standard cooking techniques and their effect on
food’s appearance:
 Boiling and Steaming: The color of vegetables is greatly enhanced when lightly
cooked. Steaming or quickly boiling your vegetables brings out their vivid colors and
ensures they will be perfectly cooked rather than mushy and bland.
 Roasting: Roasting adds warm, vibrant color and delicious flavor to foods such as
potatoes, onions, cauliflower and carrots.
 Searing: Meats and fish benefit from being seared, as this creates a delicious,
crispy brown outer layer that looks great when plated.
 Frying: When correctly executed, frying foods can give them a warm, golden
color and add to their texture. However, undercooked or overcooked fried foods, along
with those that are not sufficiently drained, can look greasy and unappetizing. For both
searing and frying, it is vital to use a quality oil suitable for cooking with high heat.
Foods with bland colors can be made to look more exciting and tasty with the addition of
bright, interesting garnishes. For smooth foods, consider garnishing with something that
adds texture. Garnishes should always be edible and add to the flavor of the dish. Edible
flowers, citrus zest or wedges, infused oil, chopped herbs, cream or sauce and even whole
spices are commonly used garnishes. Fresh herbs and infused oils not only add a touch of
texture to your dish, but they also enhance the aroma. Be sure to garnish lightly to keep
your plate from looking cluttered.
Every aspiring home chef should equip their kitchen with an assortment of high-quality
artisan oils. These oils come in many delicious flavors and can be used on their own or as
a base for marinades, sauces and vinaigrettes. Oils infused with garlic, pesto, basil and
other herbs make a tasty dipping sauce and can also be used on their own for an
appetizing drizzle of flavor. They add flavor, color and texture and are also suitable for a
variety of cooking methods you may use. You could compare them to an artist’s palette,
as the opportunity to experiment with them is almost limitless. Artisan oils can add an
entirely new layer of flavors to your dish with just a drizzle.
Interested in getting the latest special offers, newsletters and recipes? Sign up for our
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3. Choose the Perfect Plates

The plates you choose to serve your food on are just as important as the food itself.
Consider yourself an artist, with the blank plate as your canvas and your ingredients as
your medium. Most chefs prefer to use white plates, which allow the color and texture of
food to stand out. Ivory or light-colored dishes are also perfectly fine to use. However,
plates with bold colors or patterns can take away from the food’s detail and visual
interest. As you get more comfortable with plating, though, you can begin to experiment
with different types of plates, as dark-colored plates can sometimes create a striking
contrast to your food.
The size and shape of your plates are also critical. Dishes should be appropriately sized
so your portions do not look tiny and each ingredient or food item stands out. You want
to cover most of the space on the plate while also allowing some white space to remain.
You can imagine the rim of the plate as a frame inside which you will arrange your food.
You also want to be sure your plates are shaped appropriately. When finishing a dish with
a liquid such as sauce or broth, your plate or bowl must have enough room so it does not
spill over.
When serving cold or frozen items, your plates should be cold, too. Achieve this by
placing your dishes in the refrigerator or freezer for at least an hour before plating. Plate
temperature affects both the appearance and flavor of your food. For example, if placed
on a warm plate, your perfectly peaked whipped cream will melt before it reaches the
table. Conversely, when serving hot food, your dishes should be hot. Before plating, keep
your dishware in a warm oven — as long as the plates are oven safe — or on top of a
toaster oven or hot cooktop.
4. Experiment With Layers and Height

The ideas for creatively plating food are endless. Having about three different heights
when plating your food helps fill up the space on the plate and also makes food look
bigger without increasing the portions. Experimenting with three-component meals
containing a protein, starch and vegetable is an easy way to start and offers many
opportunities to experiment with layers and height.
The ideal forkful is one that combines all the flavors of the dish in one bite. Proteins on
top of starches are a popular layering method — think steak over mashed potatoes or
sliced chicken on top of rice.
Always keep the three essential layers in mind as you plate:
 Bottom Layer: Like the foundation of a house, the bottom layer of your dish
usually helps the other layers stay together. Puree, mayo, sauce or oil can be used as a
base to hold the next layer in place. With liquid components, you may need to build up
the foundation with other ingredients. The bottom layer can also add texture and color.
Think — a dollop of puree spread across the plate with the back of a spoon, a leaf of
lettuce or other greens or a few dots of different oils strategically placed around your
plate. Food can also be spread out or fanned across the plate to create a low layer.
 Middle Layer: The middle layer of your dish is the bridge to both your top and
bottom layers. To create a central layer on your plate, piles or little piles of food such as
rice, pasta or potatoes typically work best. Place noodles in a neat, round pile or mold
rice into a mound. The middle layer of your dish may also contain your protein. Keep in
mind that a little bit of the layer below should show through each succeeding layer.
 Top Layer: The top layer of your dish may consist of your protein or longer items
like asparagus spears or potato wedges. You can stack your food items on top of each
other, or lean them against the middle layer. Lighter items work best for being stacked or
leaned. Creating height adds excitement and dimension to your dishes, just be sure you
do not make it too high or guests may be intimidated and not know where or how to
begin.
Each plate should not look perfect, as asymmetry looks more natural and aesthetically
pleasing. When plating foods such as shrimp, sliced meat or appetizers, odd numbers give
the perception of having more food on the plate. Combine round foods with straight
foods as much as possible, and let the food land naturally on the plate when sprinkling
and garnishing. It is perfectly alright if each guest’s plate looks slightly different at your
dinner party.
5. Choose Your Plating Method
There are many techniques you can use when plating food. Take examples from fine
restaurants and food trends — each method involves the different placement of food on
the plate and provides the opportunity to experiment and have fun.
For direction on food placement and artistic touches, follow one of the three primary
plating methods:
 Classic Plating: Classic plating, also known as the clock method of food plating,
is a good way for aspiring home chefs to start. This method not only helps you arrange
your food in an appetizing way, but it also teaches you to portion correctly. From the
diner’s point of view, carbohydrates such as pasta, rice, potatoes and bread should be
placed at the 11 o’clock position of the plate, vegetables should be placed at the 2 o’clock
position and protein should be placed at the 6 o’clock position. When considering
portions, the protein should occupy about one half of the plate, while the starch and
vegetables should each cover about one-fourth of the plate.
 Free Form Plating: This type of plating takes inspiration from paintings and
artwork. Each food item is placed artistically on the plate to mimic an abstract work of
art. Elements commonly seen in free form plating include strategically placed portions of
starches and proteins, artistically crafted garnishes in spirals and other shapes and
uniquely sized and shaped dots of sauces, purees and oils.
 Landscape Plating: This method of plating takes its name from the arrangement
of landscaped gardens. It consists of long and low placement of food across the plate.
Commonly seen elements of this method include streaks and drizzles of purees and
sauces, small piles of proteins and starches and spiraled or julienned garnishes, whole
leaves, fruits and vegetables like peas and berries.
6. Use the Right Tools for Food Plating
To get the look that you imagine, you need to use the right tools. Just as you need the
proper utensils to cook your meal, using the right tools during plating makes a huge
difference. You carefully prepare your food for perfection, and you need plating tools
that match your attention to detail.
While some chefs like to get creative and use atypical tools, these are some of the plating
basics that anyone serious about creating beautiful plating needs:
 Tweezers and Tongs: When you’re working with very small pieces of food, like
rice, chopped vegetables and other ingredients, you need precise tools to make small
adjustments. If food doesn’t quite lay right, you can make the adjustments you need to
get the particular look that you have in mind. For tiny foods, use tweezers to put them
onto the plate in the exact placement that you want.
 Precision Spoons: If you’re adding sauces or other types of liquid food to a plate,
you want to place it precisely and in the right amount. With precision spoons, you can do
just that. These spoons have a unique design where they have a much deeper well, and
some have a small spout on either side of the spoon’s bowl. This gives you more control
when pouring compared to other spoons.
 Graters: Having a variety of graters of different sizes helps add beautiful, colorful
and delicious garnish to your dishes. Finely grate some veggies, like carrots or radishes,
for a pop of color. With a variety of different graters, you can add different textures to
your plating depending on the size of the grater’s holes.
 Squeeze Bottles: If you’re still learning the basics of plating techniques, you may
not think of a squeeze bottle as a professional or gourmet level tool. But it can give you
even more control than a precision spoon. With a squeeze bottle, you can use sauces and
other liquids to create designs on the plate itself or even on the food. Swirls, dots and
other patterns can give a plate a unique, beautiful appearance.
 Decorating Brushes: With a variety of brushes, like those made with soft synthetic
or silicone bristles, you can make precise lines on plates ot even paint a cake. A set of
brushes makes you feel like a real artist during the plating process. From fine-tip to wide,
thick brushes, these unique tools will help you create texture and other small details on
the plate.
 Molds: When you visit a high-class restaurant, you may be served a plate with the
food in precise shapes. To shape food in your own kitchen, use a mold. You’ll find molds
shaped as squares, circles, ovals, hearts and more. If you want a one-of-a-kind look, order
or make a custom mold for yourself.
 Wedge Plating Tools: Use these tools with sauces and other liquid-based foods,
like purees. The base of these tools can be straight or have notches in a variety of
different shapes to create patterns on your plate.
With these tools on hand, you’re ready to let your creativity flow. Whether you want to
use classic plating techniques or are ready to think outside of the box, you can make your
vision a reality by using the right tools for food plating.
7. Consider How to Change the Color of Food
Even someone who is just learning the basics of cooking notices that different foods
change colors during the cooking process. From cooking meats to safe and preferred
doneness to understanding how other ingredients change color during various cooking
processes, you’ll be more prepared to create appealing and creative plating.
Knowing how to change the color of food through different cooking methods helps a lot
during plating. If you’re unaware of these changes, your plated food may not look the
way you imagined.
The following are cooking methods that affect the color of food:
 Lightly cook vegetables: Overcooking vegetables doesn’t just affect the texture —

it changes the color too. Steaming or blanching (cooking and then immediately dunking
veggies in an ice bath) will keep vegetables from overcooking and also keep them
looking their best. The bright orange of a carrot, the deep green of asparagus and other
vegetables shine and are even enhanced when you avoid overcooking.
 Roast your vegetables: Roasting to achieve a carmelized texture on vegetables can
give an attractive golden hue. Cauliflower, potatoes and onions are a few veggies that
look great after roasting and taste incredible too.
 Sear proteins: When it comes to meat and fish, searing is the best way to go! The
crispy texture and brown, slightly charred exterior creates a look that many diners
salivate for. It also helps trap in flavor and juices, making for an even tastier dish.
 Fry your foods: Frying foods also achieves a nice golden tone while providing
different textures. When you’re frying, be careful not to under or over fry the food. A
coating that’s too pale or too dark won’t give the plate the same look as a perfect, golden-
brown fry.
The more you cook and use different ingredients, the more you’ll learn about how
different foods change color through different cooking processes. The same ingredients
can look completely different when cooked using various methods.
Since plating serves as a visual element of any culinary adventure, paying attention to
every part of the plate’s appearance is key. Color is an integral part of the visual
experience, so understanding these principles will give you an advantage when you’re
planning and executing your plating.
Quick Tips for Professional Food Plating

As you follow these steps, there are several tips you should keep in mind. Try doing these
things before your next dinner party when you are not worried about cooking on a
schedule or how the final product will turn out. True experimentation can only happen
when the chef is relaxed and has sufficient time to let their imagination run wild.
Some tips include:
 Create a visual picture of all of your meal components, including the main dish,
sides and garnishes and imagine how you will place them on the plate. Remember that
asymmetry is best for creating the most natural looking and mouth-watering recipes.
Imagine how you will set each component to make it the most interesting.
 As a start, place your main food item in the center of the plate and add the other
foods around it. Be sure to leave some white space on the plate to prevent it from looking
crowded.
 Experiment with all your food components until you find a pleasing balance of
colors, textures, heights and flavors.
 Add garnishes like drizzles, swirls or dollops of sauces, oils or condiments.
 Use your clean kitchen towel to wipe around the edge of your plate for a neat
presentation.
Always season your dish immediately before serving, as it helps the food retain its
freshness and flavor. Ingredients like oil or salt can cause food to cook, melt or congeal if
added too soon. If your food starts to dry out before serving, give it a spritz of oil or
water. In dishes containing broth or sauce, be sure to add the liquid to the other
ingredients right before serving. You may find it helpful to use a recipe with a picture of
the finished dish you can use as a reference. As time goes on, you will gain more
confidence and begin to use your acquired skills and imagination to create your own
plating masterpieces.
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QUARTER I
Prepare Egg, Cereal, and Starch Dishes
Overview
This quarter will provide you learners the essential knowledge and opportunities to develop your skills and gained understanding
in the preparation, cooking, presentation, and storing egg, cereal, and starch dishes. You will be able to know the needed tools
and equipment and learn how to clean and sanitize them after each use. Differentiated activities and hands – on activities were
given to give you opportunities to transfer what you have learned.
Objectives
perform Mise’en place;
prepare and cook egg, cereal and starch dishes;
present egg, cereal and starch dishes; and
store egg, cereal and starch dishes.
Overview
In cookery, egg refers to poultry or fowl products. The versatility of eggs is evident in its presence in numerous food items. Eggs
may be eaten cooked in its shell, fried or poached or may be combined with other ingredients to produce another dish. In baking,
egg acts both as an emulsifier and leavener.
The egg’s protective coating or mucin layer which aids in the maintenance of its freshness by covering the small holes in the shell
is called bloom. Bloom is removed during washing so it is not advisable to wash eggs prior to storage unless it is very dirty.
Removal of the mucin layer will expose the holes making the egg susceptible to bacterial penetration and dehydration, thus
hastening deterioration of its quality.
Eggs are produced commercially in farms with a few hundred laying chickens, or in large laying complexes with thousands of
layers. Small and micro-sized backyard poultry either in small poultry cages or as free range chicken are also producing eggs.
Egg is indeed a convenient food for any meal in and out of the house.
Learning Outcome 1 Perform Mise’en Place
identify tools, utensils and equipment needed in egg preparation;
clean, sanitize and prepare tools, utensils and equipment needed in preparing egg dishes;
identify egg components and its nutritive value; and
identify and prepare ingredients according to standard recipe.
In the preparation of egg dishes, the first consideration is to identify the needed tools and equipment and how to clean and
sanitize them after each use.
Tools, Utensils and Equipment Needed In Egg Preparation
Kitchen Tools
Channel Knife – a small hand tool used generally in decorative works such as making garnishes.
Colander – a perforated bowl of varying sizes made of stainless steel, aluminum or plastic, used to drain, wash or cook
ingredients from liquid.
Offset spatula – a broad – bladed implement bent to keep the hand off hot surfaces. It is used for turning and lifting eggs, pan
cakes, and meats on griddles, grills, sheet pans, and the likes and also used to scrape and clean griddles.
Pastry Brush – a small implement used to brush the surface of unbaked pastries or cookies with egg white, egg yolk or glaze.
Rubber spatula or scraper – a broad flexible plastic or rubber scraper, that is rectangular in shape with a curve on one side. It is
used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in batter or whipped cream.
Sieve – a screen – type mesh supported by a round metal frame used for sifting dry ingredients like starch and flour.
Spoons: solid, slotted and perforated – large stainless spoons holding about 3 ounces used for mixing, stirring, and serving.
Slotted and perforated spoons are large, long-handled spoons with holes in the bowl used to remove larger solid particles from
liquids.
Wire whip or Whisk – a device with loops of stainless steel wire fastened to a handle. It is used for blending, mixing, whipping
eggs or batter, and for blending gravies, sauces, and soups.
Kitchen Utensils
Egg Poacher – A miniature Bain Marie with an upper dish containing indentations each sized to hold an egg or contains separate
device for poaching.
Omelet Pan – a heavy-based frying usually of cast iron or copper, with rounded sloping sides used exclusively for omelets and
never washed after used but cleaned with absorbent paper.
Measuring cup- a kitchen utensil used for measuring liquid or bulk solid cooking ingredients such as flour and sugar
Measuring spoon- used to measure an amount of an ingredient, either liquid or dry, when cooking. Measuring spoons may be
made of plastic, metal, and other materials.
Sauce pan- deep cooking pan with a handle used primarily for cooking sauce.
Mixing bowl - these containers have smooth, rounded interior surfaces with no creases to retain some mixture and is used for
mixing ingredients.
Kitchen Equipment
Oven - a chamber or compartment used for cooking, baking, heating, or drying.
Electric mixer - A hand-held mixer which usually comes with various attachments including a whisk attachment for whisking
cream, batters and egg whites, and sugar.
Refrigerator - a kitchen appliance where you store food at a cool temperature.
Cleaning and Sanitizing Tools and Equipment
A cleaning program that is an overall system should be prepared to organize all your cleaning and sanitizing tasks. The program
should also help identify your cleaning needs, set up a master cleaning schedule, select the supplies and tools to use, and train
yourselves to make the best of your skills.
Cleaning is the removal of visible soil while sanitizing means reducing the number of harmful microorganisms by using very hot
water or a chemical sanitizing solution. To be effective, cleaning and sanitizing must be two-step process. Surfaces must first be
cleaned and rinsed before being sanitized.
There are many cleaning products or agents and a variety of equipment in the market. Choose the best for your workplace and
follow instructions in the label.
Here are some points to support your workplace training:
Clean in a logical order.
Different cleaning tasks require different methods. Getting things wrong can cause damage to surface, harm to yourself, and
spread bacteria and dirt.
Many cleaning agents are harmful. Their contact with your skin or eyes or breathing in the fumes can cause a serious illness.
Mixing one agent with another can be very dangerous. A chemical reaction can be set up, or in some cases, produce poisonous
fumes.
Ware washing
Ware washing is the process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or
mechanically. Manual ware washing uses a three-compartment sink and is used primarily for pots and pans. It may be used for
dishes and flatware in small operations. Mechanical ware washing requires a dishwashing machine capable of washing, rinsing,
and drying dishes, flatware, and glassware. In large operations, heavy-duty pot and pan washing machines have been designed to
remove cooked-on food.
Manual Dishwashing
Procedure
Scrape and pre-rinse.
The purpose of this step is to keep the wash water cleaner longer.
Wash.
Use warm water at 1100F to 1200F and a good detergent. Scrub well with a brush to remove all traces of leftover and grease.
Rinse.
Use clean warm water to rinse off detergent. Change the water frequently, or use running water with an overflow.
Sanitize.
Place utensils in rack and immerse in hot water at 1700F for thirty seconds. (A gas or electric heating element is needed to hold
water at this temperature.)
Drain and air-dry.
Do not towel-dry. This may contaminate utensils.
Mechanical Dishwashing
The steps in washing dishes by machine are the same as in the manual methods. Except that the machine does the washing,
rinsing, and sanitizing.
Procedure
Rack dishes so that the dishwasher spray will strike all surfaces.
Run machine for a full cycle.
Set the sanitizing temperatures at 1800F for machine that sanitizes by heat and at 1400F for machine that sanitizes by chemical
disinfectant.
Air-dry and inspect dishes. Do not touch food – contact surfaces.
YES/NO Cards. Directions: Using a 4 x 6 inches Index Card, do the activity below:
Write YES on one side and NO on the other side
When the teacher shows you a kitchen tool, a kitchen utensil or equipment with label, raise the index card showing YES if the
label is correct and NO if it is wrong.
Do the same in the succeeding questions.
Performance Activity 1
Clean and sanitize tools and equipment by performing the given activity.
You will be asked to clean and sanitize the tools and equipment in the food laboratory. Follow the procedures properly in
performing the task.
Your performance will be rated using the scoring rubric below:
After knowing the needed tools and equipment needed in the preparation of egg dishes and on how to clean and sanitize them
after each use, the next consideration is to know what makes up an egg and appreciate other things about egg.
Physical Structure and Composition of Eggs
We normally distinguish 3 parts of an egg, the shell, the egg white, and the egg yolk, but a closer scrutiny reveals a much more
detailed structure of an egg.
Structure
Shell. The egg’s outer covering, the shell, accounts for about 9 to 12 % of its total weight depending on egg size. The shell is the
egg’s first line of defense against bacterial contamination. The shell is produced by the shell gland (uterus) of the oviduct, and
has an outer coating, the bloom or cuticle. The cuticle somewhat seals the pores and is useful in reducing moisture losses and in
preventing bacterial penetration of the egg shell.
Air cell. This is the empty space between the white and shell at the large end of the egg which is barely existent in newly laid
egg. When an egg is first laid, it is warm. As it cools, the contents contract and the inner shell membrane separate from the outer
shell membrane to form the air cell.
Albumen/Egg white. Albumen, also called egg white, accounts for most of an egg’s liquid weight, about 67%. This is produced
by the oviduct and consists of four alternating layers of thick and thin consistencies. From the yolk outward, they are designated
as the inner thick or chalaziferous white, the inner thin white, the outer thick white and the outer thin white. The outer thin white
is a narrow fluid layer next to the shell membrane. The outer thick white is a gel that forms the center of the albumen. The inner
thin white is a fluid layer located next to the yolk. The inner thick white (chalasiferous layer) is a dense, matted, fibrous capsule
terminates on each end in the chalazae, which are twisted in opposite directions and serve to keep the yolk centered.
Chalaza. This is the ropey strands of egg white at both sides of the egg, which anchor the yolk in place in the center of the thick
white. They are sometimes mistaken for egg imperfections or beginning embryos, which of course they are not. The twist in the
chalaza is meant to keep the germinal disc always on top whichever way the egg may turn. The more prominent the chalazae the
fresher is the egg.
Germinal Disc. This is the entrance of the latebra, the channel leading to the center of the yolk. The germinal disc is barely
noticeable as a slight depression on the surface of the yolk. When the egg is fertilized, sperm enter by way of the germinal disc,
travel to the center and a chick embryo starts to form. Since table eggs are not fertilized, this is not as easy to recognize as when
the egg is fertilized.
Membranes. There are two kinds of membranes, one just under the shell and the other covering the yolk. These are the shell
membrane and the vitelline membrane. Just inside the shell are two shell membranes, inner and outer. The air cell formed due to
the contraction of egg as it cools, is found between the two layers of this shell membrane. The outer membrane sticks to the shell
while the inner membrane sticks to the albumen. During storage, the egg losses water by evaporation, causing the air cell to
enlarge. The vitelline membrane is the covering that protects the yolk from breaking. The vitelline membrane is weakest at the
germinal disc and tends to become more fragile as the egg ages. Every cook has experienced that the yolk of eggs that are no
longer fresh easily break.
Yolk. The yolk or the yellow to yellow- orange portion makes up about 33% of the liquid weight of the egg. The egg yolk is
formed in the ovary. On the surface of the yolk, there is a small white spot about 2 mm in diameter. This is the germinal disc and
it is present even if the egg is infertile. In infertile eggs, the germinal disc contains the genetic material from the hen only but
when fertilized, it contains the zygote that will eventually develop into a chick. The yolk material serves as a food source for
embryonic development. It contains all the fat in the egg and a little less than half of the protein. The main protein in the egg yolk
is vitelline, a lipoprotein. It also contains phosvitin which is high in phosphorus and has antioxidant properties, and livetin which
is high in sulfur.
Composition of an Egg
Nutritive Value of Egg
Egg is indeed one of nature’s complete food. It contains high quality protein with all the essential amino acids, all of the vitamins
except vitamin C, and many minerals. Egg products are particularly good for fortifying food low in protein quality. Except for
mother’s milk, eggs provide the best protein naturally available. Egg protein is often used as a reference standard for biological
values of their proteins.
Egg Nutrient Chart
Nutrient Content of a Large Egg
Source: U.S. Department of Agriculture, Agricultural Research Service, 2010. USDA National Nutrient Database for Standard
Reference, Release 23. Nutrient Data Laboratory Home Page: http://www.ars.usdA.gov/nutrientdata
Egg quality
Egg quality has two general components: shell quality (exterior quality) and interior egg quality. Interior egg quality has direct
bearing on the functional properties of eggs while shell quality has direct influence on microbiological quality.
Egg Grading. Grading is a form of quality control used to classify eggs for exterior and interior quality. In the Philippines, the
grade designations are A, B, C, and D.
Egg Size. Several factors influence the size of the egg: breed, age of hen, weight, feed and environmental factors. Native chickens
have much smaller eggs than commercial breeds. Some commercial breeds have bigger eggs than others. Of the same breed, new
layers tend to have smaller eggs compared to older hens. Pullets that are significantly underweight at sexual maturity will also
produce small eggs. Better fed hens lay larger eggs than underfed ones. The environmental factors that lead to smaller eggs are
heat, stress and overcrowding.
The egg sizes are Jumbo, Extra Large, Large, Medium, Small and Peewee. Medium, Large, and Extra Large are the sizes
commonly available.
Egg Size Classification
Philippine Standard of Quality for Chicken Eggs
The appearance of the egg, as influenced by severity of defects, is important for consumer appeal. Egg shells are evaluated on the
basis of cleanliness, shape, texture, and soundness.
The unit for describing egg freshness, based on the thickness of the albumen is called Haugh unit with a symbol of HU named
before Raymond Haugh in 1937.
Minute to Write It
Directions: In your test notebook write whether you agree or disagree to the following statements and justify your answer.
Egg is a complete food.
Egg is composed of the shell, egg white and egg yolk.
Pictorial Report
Directions: Make a pictorial report with illustration showing the qualities of a fresh egg in terms of egg size and grading.
Your output will be rated using the scoring rubric below:
Learning Outcome 2 Prepare and Cook Egg Dishes
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).
Fresh Eggs or shell eggs may be purchased individually, by dozen or in trays of 36 pieces.
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.
Dried Eggs – are seldom used. Their whites are used for preparing meringue. Dried eggs are used primarily as ingredients in food
industry. They are not commonly sold directly to consumers.
Eggs are also sold in several processed forms: bulk or fluid whole eggs (which sometimes includes a percentage of extra yolks to
obtain a specific blend), egg whites, and egg yolks. Pasteurized eggs are used in preparations such as salad dressings, eggnog, or
desserts, where the traditional recipe may have indicated that the eggs should be raw. These products generally are available in
liquid or frozen form. Frozen egg products on the other hand are used as ingredients by food processors. Products containing egg
yolk usually have salt, sugar or corn syrup added to prevent gelation or increased viscosity during freezing. They are packed in
30-lB.containers and in 4-, 5-, 8-, and 10-lB.pouches or waxed or plastic cartons.
Dried powdered eggs are also sold and may be useful for some baked goods or in certain circumstances. For food service use,
they are generally sold in 6-oz. pouches, and 3-lB.and 25-lB.poly packs.
Egg substitutes may be entirely egg-free or may be produced from egg whites, with dairy or vegetable products substituted by
yolks. These substitutes are important for people with reduced-cholesterol diet requirement.
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
Coagulation of proteins: white at 60-65 0C, yolk at 65-700C.
Beyond this temperature, over coagulation occurs and water is squeezed out causing shrinkage resulting in a tough product.
Formation of greenish discoloration at the interface of the yolk and white when egg is overcooked
Due to the reaction between the iron in the yolk and the hydrogen sulfide liberated from the sulfur containing ferrous sulfide.
Reaction is favored by
High cooking temperature
Prolonged cooking
Reaction is prevented by immediate cooling of the egg (e.g. immersing in cold water) after cooking
Uses of Egg
1. Cooked and served “as is”, e.g.
in the shell – soft cooked ( 5 minutes simmering) or hard cooked (15 minutes simmering)
poached – cooked in simmering water; addition of salt and vinegar hastens coagulation
fried – keep low to moderate temperature
scrambled – addition of sugar delays coagulation; addition of liquids and acids decreases coagulation point
omelet
2. Eggs as emulsifier
Lecithin and lysolecithin are responsible for the remarkable ability of egg yolk to act as an emulsifying agent; both are
phosphoproteins containing polar and non-polar ends such that the polar end holds water while the non-polar end holds the fat,
thus, prevent oil droplets in suspension from coalescing.
As binding, thickening agent, and gelling agents
Eggs are useful as binding, thickening and gelling agents because they contain proteins that are easily denatured by heat
Using whole egg requires lower coagulation temperatures resulting in a stiffer gel
Addition of sugar, raises coagulation temperature producing softer, weaker gel
Softer gel is produced with the addition of scalded milk and acid
In cooking custards, Bain Marie, double boiler or steamer is used to avoid boiling which can produce a porous custard
Soft custards are produced by constant stirring.
4. As foam
When egg is beaten albumen is denatured, air is incorporated as white is stretched into thin films
With continued beating, the air cells are subdivided and volume is increased
Protein network dries up and stabilizes the gas or air foams
If only egg whites are used, the color turns white and soft peaks are formed. The egg proteins collect at the air/liquid interface of
the air bubble and undergo surface denaturation.
If whole eggs or only egg yolks are used, the color becomes pale yellow with continued beating; volume is increased (but not as
much as when only whites are used); no surface denaturation occurs.
With further beating of egg whites, liquid drains out, air bubbles coalesce and foam breaks.
The same changes occur when the foam is allowed to stand too long.
Maximum stability is reached at soft stage while maximum volume attained is at stiff stage
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
Factors to be considered in foam formation (leavening agent)
Beating time and temperature: as the time of beating increases, both volume and stability of the foam increases initially, then,
decreases; white can be beaten/whipped more readily at room temperature than at refrigerator temperature – refrigerated eggs are
more viscous, thus, hard to beat/whip.
Eggs beaten at room temperature whip better resulting in bigger volume and finer texture.
Whole eggs or egg yolk require more beating to produce a good foam
Stored eggs foam faster but produce smaller volume than fresh eggs.
Acids (e.g. cream of tartar, 1 t per cup) increase the stability of foams, but when added too early, delay foam formation (reduced
volume) thus, increases the time necessary for beating
Sugar also increases the stability of foams but delays foams formation (reduced volume), thus, it should be added after foaming
has started and soft peaks are formed; sugar retards the denaturation of egg white
Addition of soda increases stability and volume
Addition of salt lowers quality of the foam
Type of egg: duck eggs do not foam well because they lack ovumucin
Dilution of egg white by water produces bigger volume but lesser foam; this produces more tender cakes, but in meringues,
syneresis occurs.
Applications of foam in cookery
as leavening e.g. in angel cake, sponge cake, chiffon cakes
as meringue, e.g.
soft meringue for topping of cream, chocolate, or lemon pie, requires a proportion of two tablespoons sugar per egg white
hard meringue for confections, base of fruit pies or Sans Rival Cake, requires a proportion of ¼ cup sugar per egg white
structural and textural agent – tenderness and fluffiness to products, e.g. fluffy or foamy, soufflé, divinity, foam cakes, popovers
5. As coloring and flavoring agent
Egg Products
Balut from duck eggs
Pidan eggs
Century eggs
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 overcoagulation which
would cause the eggs to be tough. The optimum cooking time for eggs in shells is 20 to 25 minutes. To avoid cracking of the
eggs during cooking, refrigerated eggs should be warmed at ambient temperature before cooking. Before boiling, water at room
temperature should be used.
Sometimes yolks of eggs may become greenish during cooking. This color is due to the formation of iron sulfide. Darkening
often occurs in eggs wherein the pH of the albumen is high. It may also be a result of cooking too long at very high temperature.
To avoid this, fresh eggs should always be used. Eggs should be cooked within a minimum period and cooled immediately in
running water after cooking.
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.
At high temperature, the gel toughens. This explains why the white becomes an opaque mass when cooked at a temperature of
620C. For egg yolk, coagulation starts at 650C.
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. Foam is formed when the albumen surrounds
a colloidal system of air bubbles. When beating eggwhites, overbeating must be avoided as this tends to stretch the albumen and
would result in a dry, watery appearance.
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. Eggs as functional foods contain lutein and zeaxanthin that reduce the risk of cataracts and macular
degeneration. Eggs may also belong to "designer foods". Designer foods are foods that have been modified through
biotechnology to enhance their quality or nutritional value. Eggs as designer foods contain omega-3-polyunsaturated fatty acids
and vitamin E. So learn now and explore the various egg dishes below.
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.
Select a pot deep enough for the eggs to be submerged in water. Have on hand a slotted spoon, skimmer, or spider to remove
eggs from the water once they are cooked.
Directions: Given the different recipes in preparing and cooking egg dishes, perform the suggested activities below. Your product
and performance will be evaluated using the given rubric after each activity.
Hard – Cooked Eggs
Makes 10 servings
Tools/Equipment Needed:
Gas range
Saucepan
Ladle
Ingredients Needed:
20 Eggs
Cold water
Procedure:
Prepare tools, equipment and food items.
Place the eggs in a pot. Fill the pot with enough cold water to cover the eggs by 2in/5in.
Bring the water to a boil and immediately lower the temperature to a simmer. Begin timing the cooking at this point.
Cook small eggs for 12 minutes, medium eggs for 13 minutes, large eggs for 14 to 15 minutes, and extra-large eggs for 15
minutes.
Drain immediately and cool under cold running water to stop cooking.
Peel as soon as possible by cracking the shell starting from the large end. For easier peeling, peel while still warm, and hold
under running water to help loosen the shell.
Serve the eggs or refrigerate until needed.
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
Poached eggs are prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape.
The fresher the egg, the more centered the yolk, the less likely the white is spread and become ragged.
Poached eggs can be prepared in advance and held safely throughout a typical service period to make the workload easier during
service. Slightly under poach the eggs, shock them in ice water to arrest the cooking process, trim them, and hold them in cold
water. At the time of service, reheat the eggs in simmering water.
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
Bright, shiny appearance
Compact, round shore, not spread or flattened
Firm but tender whites
Warm, liquid yolks
Poached Eggs
Makes 10 servings
Saucepan
Skimmer
Ingredients Needed:
1 gal/3.84L water
1tbsp/15g salt
1 floz. /30ml distilled white vinegar
20 eggs
Procedure:
Prepare tools, equipment and food items. Be sure that eggs are chilled until ready to poach.
Combine the water, salt and vinegar, in a deep pan and bring it to a bare simmer.
Break each egg into a clean cup, and then slide the egg carefully into the poaching water.
Cook for 3 to 5 minutes, or until the whites are set and opaque.
Remove the eggs from the water with a slotted spoon, blot them on absorbent toweling, and trim the edges if desired.
Serve or chill and refrigerate for later use.
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
White should be shiny, uniformly set, and tender, not browned, blistered or crisp at edges.
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.
Relatively compact, standing high. Not spread out and thin.
A fried egg should have a yolk covered with a thin film of coagulated egg white and still remain slightly fluid.
The egg white should be opaque, firm and tender, not chewy, crisp or brown.
A perfectly fried egg is a glory to behold – crispy edges and a wobbly, pinkish yolk.
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.
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.
Over easy
Fry and flip over. Cook just until the white is just set but the yolk is still liquid.
Over medium
Fry and flip over. Cook until the yolk is partially set.
Over hard
Fry and flip over. Cook until the yolk is completely set.
Fried Eggs
Sauté pan (preferably non-stick)
Dish, turner
Ingredients Needed:
Fresh egg
Oil or clarified or whole butter, as needed for frying
Salt, as needed
Ground black pepper, as needed
Procedure:
1. Select very fresh grade AA eggs for best results.
2. Break the eggs into a dish.
3. Add about 1/8 inch fat to the sauté pan and set it to a moderate heat. Too much fat will make the eggs greasy. Less fat will
cause them to stick, unless a pan with the nonstick coating is used.
4. When the fat is hot enough, slide the egg into the pan.
5. Tilt the pan, allowing the fat to collect at the side of the pan, and baste the eggs with the fat as they cook.
6. Season the eggs with salt and pepper and serve at once.
Eggs over 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.
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. Whether prepared to order or to serve on a
buffet line, scrambled eggs must be served hot, fresh and moist.
Choose eggs that are fresh, with intact shells. Adding a small amount of water or stock (about 2tsp/10ml per egg) to the beaten
eggs will make them puffier as the water turns to steam. Milk or cream may be used to enrich the eggs. Scrambled eggs can be
seasoned with salt and pepper, and/or flavored or garnished with fresh herbs, cheese, sautéed vegetables, smoked fish, or truffles.
Eggs can be scrambled in a sauté pan or on a griddle. Nonstick surfaces make it easy to prepare scrambled eggs with a minimum
amount of added fat. Pans used for eggs should be reserved for that use only, if possible. A table fork, wooden spoon, or spatula
is needed for stirring the eggs in cooking.
Do not overcook scrambled eggs or hold them too long. Overcooked eggs are tough and watery and will turn green in steam
table. Scrambled eggs should be soft and moist.
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
A good scrambled egg must not be tough nor burned but completely coagulated
Preparing and Cooking Egg Dishes
Directions: Given the different recipes in preparing and cooking egg dishes, perform each of the activity and you will be
evaluated using a rubric.
Scrambled Eggs
Stainless bowl
Fork or egg beater
Sauté pan, steam kettle or tilting skillets
Ingredients Needed:
30 Eggs
1 tbsp. /15g salt
1 tsp/2g ground pepper
5 floz. /50ml water or milk (optional)
2 ½ floz. /75 ml clarified butter or oil
Procedure:
Collect equipment and food items.
Break eggs into a stainless steel bowl and beat until well blended. Season with salt and pepper.
Add small amount of milk or cream about 1 to 1 ½ t, if desired.
Heat butter in a small sauté pan or heat nonstick pan over medium heat and add butter or oil, tilting the pan to coat the entire
surface. The pan should be hot but not smoking.
Pour the egg mixture into the pan.
Cook over low heat, stirring frequently with the back of the fork or wooden spoon until the eggs are soft and creamy.
Remove the eggs from the heat when fully cooked, but still moist.
Serve at once.
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. There are two other styles of omelets, both based upon a beaten
mixture of eggs, cooked either over direct heat or in an oven.
Choose eggs that are fresh, with intact shells. As with scrambled eggs, the ability of the egg to hold its shape is irrelevant, but
fresh eggs are preferable. Omelets can be seasoned with salt, pepper, and herbs. Clarified butter or oil is the most common
cooking fat.
Omelets may be filled or garnished with cheese, sautéed vegetables or potatoes, meats, and smoked fish, among other things.
These fillings and garnishes are incorporated at the appropriate point to be certain they are fully cooked and hot when the eggs
have been cooked. Grated or crumbled cheeses will melt sufficiently from the heat of the eggs, and are often added just before an
omelet is rolled or folded.
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
Sautéed onions with or without bacon Sautéed onions and diced potatoes
Plain Rolled Omelet
Small bowls
Sauté pan
Fork
Ingredients Needed:
30 eggs
1tbsp/15g salt
1tsp/2g ground pepper
5fl oz. /150 ml water, stock, milk, or cream (optional)
2 ½ fl.oz. /175 ml, as needed clarified butter or oil
Procedure
Prepare equipment and food items.
For each portion, beat 3 eggs well and season with salt and pepper. Add the liquid, if using.
Heat a nonstick omelet pan over high heat and add the butter or oil, tilting the pan to coat the entire surface.
Pour the entire egg mixture into the pan and scramble it with the back of the fork or wooden spoon.
Move the pan and the utensil at the same time until the egg mixture has coagulated slightly. Smooth the eggs into an even layer.
Let the egg mixture finish cooking without stirring.
Tilt the pan and slide a fork or a spoon around the lip of the pan, under the omelet, to be sure it is not sticking. Slide the omelet to
the front of the pan and use a fork or a wooden spoon to fold it inside to the center.
Turn the pan upside down, rolling the omelet onto the plate. The finished omelet should be oval shaped.
Notes:
Options for filling an omelet: A pre-cooked filling may be added to the eggs after they have been smoothed into an even layer
and before the omelet is rolled. Alternatively, the rolled omelet can be slit open at the top, and a pre-cooked filling can be
spooned into the pocket.
To give the omelet, additional sheen, rub the surface lightly with butter.
A perfect omelet is fluffy, moist and tender, soft in the center, yellow in color with no brown at all or just a hint of it, oval in
shape, and all in one continuous piece
Ham and Cheese Frittata
Skillet/Non-stick pan Knife
Non-stick turner Fork or wire whisk
Small bowl Chopping board
Ingredients:
1 cup diced cooked ham
½ cup sliced tomato
1pc white onion (cut into ring)
½ cup stripped sweet bell pepper
10pcs lightly beaten egg
¼ tsp ground black pepper
¼ cup shredded cheddar cheese
¼ cup evaporated milk
¼ tsp iodized salt
Procedure
In a skillet coated non-stick turner, put little oil, sauté the ham, onion, tomato, red bell pepper and season to taste.
In a bowl, combine the egg and milk, salt, black pepper and pour over ham mixture. Let eggs set on the bottom, then lift the
edges to allow any uncooked egg to flow underneath. Cover and cook until the eggs are set for about 3 minutes. Sprinkle with
cheese and cut into wedges to serve.
Read more: http://www.tasteofhome.com/rec.../ham-and-cheese-frittata...
Standard Recipe CMDC
Baked Eggs
Baked eggs are also quick and easy to prepare.
Place a little butter in a custard cup. Put the cup in 1750C (3500F) oven until the butter melts.
Break an egg into the cup, and sprinkle with salt and pepper, then top the egg with a little milk.
Bake 15 to 20 minutes or until the egg white is set.
Formative Assessment:
Direction: Label the types of fried eggs.
1. _____________
2. _______________
3. ________________
4. ________________
5. _________________
Direction: Prepare poached egg individually following the procedures below.
Saucepan
Skimmer
Ingredients Needed:
Eggs
Distilled vinegar
Water
Procedure:
Your performance will be rated using the scoring rubric below:
Learning Outcome 3 Present Egg Dishes
Part of serving food is presentation. It should appeal to your mouth, nose, and eyes. You don’t have to be a trained chef to learn
the basics of plating, which is the art of presenting food in an attractive way.
Seven Simple Ways to Present Food like a Chef
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
Egg in a sandwich Hard-boiled eggs in different sizes and shape
Scrambled egg in Manhattan plate Deviled eggs
Stuffed egg Salad egg
Poached egg Stir-fried eggs
Baked eggs Hard boiled Easter eggs
Fried egg toppings Soft boiled egg
Shaped poached egg Baked eggs in potato bowls
Occupational Health and Safety (OHS)
Occupational Health and Safety (OHS) is a cross-disciplinary area concerned with protecting the safety, health and welfare of
people engaged in work or employment. Knowing OHS is essential to minimize the hazards and risks not only to students,
trainers and other people within the training institution but also to others who will be affected.
Good OHS Practice
Disaster Plan - there should be plan in place to deal with any emergency.
Training and Providing Relevant Information
Work and storage areas should be designed, constructed, and equipped to ensure that there is minimum risk to archive material or
staff. It should be kept free of food and drinks, harmful contaminants, pollutants or vermin radiation.
Near Miss and Hazardous Incidents and Accident Investigation
Report of Notifiable Accidents, Incidents and Dangerous Occurrences
First Aid
Personal Protective Equipment (PPE)
Basic Food Microbiology
Certain microscopic organisms, such as bacteria, are able to invade the human body and cause illness and sometimes death.
Because contaminated foods are the major sources of organisms transmitted to people, it is essential that food production must
have a clear understanding of food microbiology and the conditions involve in it.
What is food borne illness? Food borne infection? Food borne intoxication?
Food-borne illness is a disease that is carried and transmitted to people by food.
Food-borne infection is a disease that results from eating food containing harmful micro-organism.
Food-borne intoxication is a disease that results from eating food containing toxins from bacteria, molds or certain plants or
animals.
The common causes of outbreaks of food borne illness are:
Failure to properly refrigerate food
Failure to thoroughly heat or cook food
Infected employees/workers because of poor personal hygiene practices
Foods prepared a day or more before they are served
Raw, contaminated ingredients incorporated into foods that receive no further cooking
Cross-contamination of cooked food through improperly cleaned equipment
Failure to reheat food to temperature that kills bacteria
Prolonged exposure to temperatures favorable to bacterial growth.
Aside from food safety we should also be aware of the different hazards in our workplace such as kitchen hazards, electrical
hazards and
p.92
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
Nutrient Data Laboratory : USDA ARS
https://www.facebook.com/243670259453768/posts/quarter-iprepare-egg-cereal-and-starch-
dishesoverviewthis-quarter-will-provide-y/243704569450337/
A Basic Guide to Food
Presentation
If you own a foodservice business, you know that food plating and presentation
are central to keeping guests happy as they experience your restaurant. However,
plating is often overlooked by chefs who are either too busy or more concerned
with the taste of their dishes. People eat with their eyes, and creative and
thoughtful plating enhances both the look and taste of your food. Focusing on
presentation also allows chefs to showcase their creations and demonstrate to
guests that they're getting their money's worth. While there aren't any hard and
fast rules when it comes to "correct" plating, there are several important concepts
to keep in mind as you prepare and present your restaurant's delicious culinary
creations.
Food Plating Techniques

An understanding of food plating techniques will help your staff to improve
overall presentation and enhance the dining experience for your guests. Check
out our video on food presentation for a visual guide.
Things to Remember Before You Begin

Plating Food
Before you begin preparing your dish, you should consider the kind of cuisine
you're serving. Are you making a hearty steak dinner, or are you preparing a
delicate side dish or appetizer? You can't start building your plate until all of your
flavors are finalized, so it's wise to have your ingredients prepared before you
begin the actual plating process.
Additionally, you'll want to consider portion sizes before you begin plating. To do
so, focus on balancing your protein, carbohydrate, and vegetable to create a
nutritionally balanced meal. Ultimately, carefully placed ingredients create art, but
presentation should never overshadow taste.
Guidelines for Plating Food

For tips and tricks on how to create a beautiful plate, consider the steps below:
1. Choose the Perfect Plate

Selecting the right plate for your meal is key to attractive food presentation. Here
are some things to keep in mind:
Choose the right plate. One way to conceptualize plating is to think of yourself

as an artist, the plate as your canvas, and the food as your medium.
Choose the right size plate. Choose your plate wisely by making sure it's big
enough to allow your food to stand out, but small enough that your portions
don't look too small.
Choose a complementary plate color. The color of your plate is also significant.

White plates are popular because they create high contrast and provide a neutral
background for your colorful creations. Utilize white space by thinking of the rim
as your frame, and consider using the rule of thirds to highlight your plate's focal
point(s). When applied to cooking, the rule of thirds prescribes placing the focal
point of your dish to either the left or right side of the plate, rather than the
center.
2. Placing Your Ingredients
Here are a few of the most important aspects to consider as you build your dish:
Plate with a clock in mind. As you begin plating your ingredients, picture the
face of a clock. From the diner's point of view, your protein should be between 3
and 9, your starch or carbohydrate from 9 and 12, and your vegetable from 12
and 3.
Use moist ingredients as your base. Another rule of thumb is to plate moist or

runny ingredients first, as they tend to move during delivery if they aren't held
down by other foods. One way to anchor runny ingredients is by placing other
foods on top of them. For example, you can angle sliced meat or vegetables
against purees and mashed vegetables.
Serve odd amounts of food. If you're serving small foods like shrimp, scallops,
or bite-sized appetizers, always give guests odd quantities. Serving 7 brussels
sprouts instead of 6 creates more visual appeal, and diners will also perceive that
they're getting more food.
Place food to create flavor bites. Essentially, flavor bites are forkfuls of food
that combine all of the ingredients in your dish into one bite. Creating flavor bites
is the perfect accompaniment to creative plating as it pleases both the eye and
the taste buds.
Don't overcrowd your plate. Be sure to never overcrowd your canvas, and keep
it simple by focusing on one ingredient - usually the protein. Finding a focal point
also ensures that the accompanying ingredients will play a complementary,
supporting role.
https://www.webstaurantstore.com/article/200/basic-guide-to-food-presentation.html
https://www.ciachef.edu/uploadedFiles/Pages/Admissions_and_Financial_Aid/Educators/Educational_
Materials/Technique_of_the_Quarter/techniques-egg-cookery.pdf

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