TECHNOLOGY AND LIVELIHOOD

EDUCATION

Quarter 1- EGG DISHES

Module 2: Prepare and Cook Egg Dishes

Department of Education: Republic of the Philippines

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 QUARTER 1 – EGG DISHES
(Module 2, Week 2)

Learning Outcome 2: Prepare and Cook Egg

Dishes
Market Forms of Egg
Uses of Eggs in Culinary
Ingredients for Egg Dishes
Various Egg Dishes

HOW TO USE THIS LEARNING MATERIAL?

Here are some reminders on how to use this material.

1. Answer the pre – test before you proceed to the different activities. The
pre-test determines how much you know about the lessons and identifies
the areas you ought to learn more. Your teacher will check and analyze
your score to determine your learning needs.
2. This learner’s material contains relevant information and activities. Go
over each activity carefully. If you encounter difficulties, do not hesitate
to consult your teacher for assistance. Do not skip any topic unless you
are told to do so. REMEMBER that each activity is a preparation for the
succeeding activities.
3. For every lesson/learning outcomes, perform the enhancement activities
to enrich the knowledge and skills.
4. After successfully finished the task, answer the post test. Your score
will be analyzed and will be used by your teacher for the computation of
your grades.
5. Lastly, DO NOT marks the learner’s material in any way

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 WHAT I KNOW

PRE-TEST

Directions: Read the questions carefully. Choose the letter of the correct answer.

1. What kind of egg dish is prepared by slipping shelled eggs into barely simmering water
and gently cooking until the egg holds its shape?

A. Boiled egg B. Fried egg C. Poached egg D. Scrambled egg

2. When you cook egg and you notice that the egg white become firm first than the yolk,
what do you think is the possible reason for this?

A. Caramelization B. Coagulation C. Denaturation D. Viscosity

3. Which of the following is the most common type of eggs sold in the market, where
hens that produce this kind of eggs are domesticated and fed by commercially
available feeds

A. Free range eggs C. Standard eggs

B. Organic eggs D. Vitamin – enhance eggs

4. One of the ingredients in preparing meatballs is egg. Which of the following is the
function of egg in a meatball?

A. Egg gives additional flavor and color to meatballs

B. Eggs will make the meatball soft and crunchy at the same time.
C. Eggs will serve as binder to keep the other ingredients intact.
D. Eggs will serve as the main source of protein.

5. Which of the following market form of eggs is seldom used in cooking?

A. Fresh egg C. Frozen egg

B. Dried egg D. Powdered egg

6. If you have ham, egg, onion, and tomatoes, what possible viand below can be produced
out of these ingredients?

A. Omelet C. Scrambled egg

B. Poached egg D. Sunny side up

7. Which of the following market form of eggs are pure, natural, and healthy and
produced by poultry that are fed using organic products such as corn and rice which
are free from pesticides and fertilizer?

A. Free range C. Standard egg

B. Organic egg D. Vitamin – enhance egg

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 8. What is this unhatched duck embryo that is boiled and eaten from the shell, which is
considered as an exotic food in the Philippines?

A. Balut B. Kwek-kwek C. Penoy D. Salted egg

9. Which of the following egg dishes does not require flipping or addition of liquid, instead
letting the white and yolk set.

A. Boiled Egg C. Scrambled egg

B. Omelet D. Sunny Side up

10. What is the function of eggs from meatballs, lumpiang shanghai and embotido recipes?

A. Free Range Egg C. Standard egg

B. Organic egg D. Vitamin – enhance egg

PREPARE EGG DISHES (ED)

Module Title: PREPARE AND COOK EGG DISHES

Code: TLE_HECK10ED-Ib-d-2

WHAT I NEED TO KNOW

OVERVIEW:
This learning module deals with the classification of ingredients used
in standard recipe, market forms of egg, uses of egg in culinary, and the
different ways on how to cook egg dishes.

Expected Outcome

After completing this learning module, you are

expected to:

✓ Identify and prepare ingredients according Practically there is no

to standard recipes, difference in health, flavor, or
✓ Identify the market forms of eggs, quality between the lighter and
✓ Discuss the uses of eggs in culinary, and darker shaded eggs. The egg’s
✓ Cook egg dishes with appropriate taste and size and shell color are
seasoned in accordance with the prescribed determined by the breed of
standard. the hen.

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 WHAT’S IN
REVIEW OF LEARNING OUTCOME 1

EXERCISE NO. 1: “
DIRECTION: Guess the word
using the scrabble tiles and
write the corresponding points
of each word.
CLUE WORD POINTS
1. This is the vacant space between the white and shell. It can
barely be seen in a newly laid egg. As the egg cools down, the
inner membrane will now detach from the outer shell layer to
form air cell. The air cell grows larger as an egg age.
2. This is the yellow to yellow or orange portion which consist the
33% liquid weight of the egg. This is form from the ovary on
the outside of the surface of the yolk. The yolk material
provides
3. This is the ropey strands of egg white both sides of the egg,
which anchor the yolk in place in the center of the thick white.
This anatomy of the egg is very so often mistakenly seen as an
imperfection or a beginning embryo which are not because of
their gelatinous structure.
4. The egg’s exterior surface which consists the 9 to 12% of the
egg’s total weight depending on the egg size this serves as the
egg’s protection from bacterial contamination
5. The egg’s protective coating that helps keep bacteria from
invading the porous shell.

EXERCISE NO. 2 : “ CAN YOU FILL ME?”

DIRECTION : Read each statement or question below carefully and fill in the
blank(s) with the correct answer. Answers may be more than one word.

1. Egg Grading is a form of quality control used to classify eggs for its and
quality.
2. Most of the recognized vitamins are found in egg with exception of vitamin .
3. To check the freshness of egg using water test method, simply place the eggs
in a bowl of water, will sink, and will float.
4. is the process of washing and sanitizing dishes, glassware, flatware,
and pots and pans either manually or mechanically.
5. Channel knife is a small hand tool used normally in tasks.

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 WHAT IT IS

MARKET FORMS OF EGGS

The greater part of the eggs was from a female laying creature PASTEURIZE –. A
of a wide range of animal types generally from the group of fowls, for method of treating
food by heating it
example, chickens, ducks, peacocks, quail, and other more. Chicken eggs
to a certain point to
are most usually known as expended eggs and economically inexpensive kill pathogenic
meat substitute, these types of egg usually sold in the market in the (disease-caUsing)
form of fresh, frozen, and pasteurized. organisms bUt not
harm the flavor or
qUality of the food.
Expectation:
SELDOM – defined
At the end of the lesson, you should be able to; as something that
occUrs rarely or not
1. Identify the different market form of eggs, very often.
2. Discuss the uses and function of different types of egg in a
culinary world, and
3. Differentiate the types of egg according how the chicken fed
and confined.

RELATED LINKS
( https://prezi.com/zzzj8pfxfdi7/market-forms-of-egg/) – (Market form of eggs)

https://youtu.be/OAipFTbZcT8 (Learning Outcomes 2 Lesson)

❖ MARKET FORM OF EGGS

In addition to fresh eggs, eggs are also sold in several processed form:

1. Fresh Eggs – Also known as shelled eggs may be purchased

individually, by dozen, or in tray of 36 pieces.
2. FroZen Eggs – Are made of high – quality fresh eggs and
used as ingredients by food processor. They are sold as a whole
egg with extra yolk and egg whites. These are pasteurized and
should be thawed overnight in the refrigerator before use.
3. Dried Eggs – Are seldom used and not commonly sold
directly to consumers. They are useful for
manufacturers of cake mixes; their whites are used
in preparing meringue. Dried eggs are prepared
through dehydration of eggs.

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❖ KINDS OF EGGS AVALILABLE IN THE MARKET

Eggs are among the most nutrient-rich foods in the world. From proteins to fats to
vitamins, eggs have them all. And many people around the world look beyond just chicken
eggs for nutrition and taste too. There are several other types of eggs that are edible
and full of nutrients and taste.

1. Chicken eggs - This is the most common

type of eggs that you can get from any
market when you ask for 'EGGS'. It is
again of two types - brown and white. Both
have roughly the same nutrient values.
Rich in proteins, calcium, and zinc they are
mild in taste.
2. QUAil Eggs - Quail eggs have brownish
dots on them and are comparatively small
as compared to standard chicken eggs.
Rich in Vitamin D and B12, these are quite
like chicken eggs in terms of nutrients too.
3. DUCk Eggs - Having slightly larger yolk than the chicken eggs, duck eggs have
higher amount of fats and proteins. It is filled with Vitamin B complex compounds,
has a thicker shell, and remains fresh for a longer period.
4. Goose eggs - Are double the size of the chicken eggs. These have a much-enriched
taste and have a greater content of proteins. A goose egg has 19.97 g. of protein
and a chicken egg has 6.23 grams. While goose eggshells are hard, the egg itself
is even harder to get as a goose lays not more than 40 eggs per year.
5. TURKey eggs- Resemble in a duck eggs when it comes to size. It has a creamier
taste because of its thick yolk and egg white and . Turkey egg is very rich in
calcium.

❖ CLASSIFICATION OF EGGS ACCORDING TO HOW HENS ARE FED AND

CONFINED
1. Standard Eggs - Come from chickens raised in large commercial farms. In most
cases, they are kept in small cages stacked on top of one another — known as
battery cages — and their beaks and wings are kept clipped. These eggs can be
sold at extremely affordable prices. This makes them a very attractive option for
those with smaller budgets.
2. Cage-free - These eggs come from hens that have more room to roam, about 140
square feet per hen — generally in room or open area. They are still somewhat

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 contained. These eggs sold also in very affordable egg price but much higher than
standard eggs.
3. Free range – These eggs come from the hens are usually outdoors (or have some
indoor-outdoor access). They have more of an opportunity to forage freely versus
eating from automated feed and water lines. In addition to consuming a diet of
grains, these hens may forage for wild plants and insects and are sometimes called
pasture-fed hens.
4. Organic Eggs - If eggs are marked “organic,” it means the chickens who laid the
eggs must be fed food that is free of pesticides, synthetic fertilizers, hormones,
and antibiotics. Organic hens meet the health and welfare standards with open
range barns and natural light indoors. Because of the production process of these
eggs is markedly different than some of the other types of eggs, the price will
most likely be slightly more expensive than the other varieties.
5. Omega 3 – Enriched - Omega-3-enriched eggs are those that come from chickens
who have been fed with an Omega-3-rich diet. Usually, the extra Omega-3 comes
from flaxseed. They are confined to cages and do not have access to litter ,
perches, or nests.

WHAT I HAVE LEARNED

ACTIVITY #1 “Eggstra Match ”

Instruction: Match column A to column B. Choose the letter of your answer.

A B

1. These eggs come from hens that

have more room to roam, about 140
square feet per hen — generally in
room or open area.

2. Market form of eggs that rarely

use and not commonly sold directly to D. Cage
consumers. They are useful for Free
manufacturers of cake mixes

3. Also known as shelled eggs may be

purchased individually, by dozen, or E. Free
in tray of 36 pieces. Range

4. Resemble in a duck eggs when it C. Turkey

comes to size. It has a creamier egg
taste because of its thick yolk and
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 WHAT I CAN DO

ACTIVITY #2 “Eggsplain Eggsplain me baby”

Instruction: Answer the following questions about the classification of an egg and share
the knowledge you have learned.

1. What's the difference between free-range and cage-free chicken?

2. Why it is important to know how hens are fed and confined?

WHAT IT IS

USES OF EGGS IN CULINARY

The lesson deals with the different uses of eggs in a food preparation

Expectation:
At the end of the lesson, you should be able to:
1. Identify the different uses of eggs in a culinary, EMULSIFICATION – is the
process by which a system
2. Explain the uses/role of egg in a food preparation, and
comprising of two immiscible
3. Appreciate the importance of eggs in a culinary art. liqUids (UsUally oil and water),
one of which is dispersed as
small droplets within the
other, is prodUced.

RELATED LINKS CLARIFY – Removing the

solids from a mixTUre to
Uses of eggs in Culinary - obtain a clear liqUid.
https://sielearning.tafensw.edu.au/toolboxes/Kitche
CONSOMMÉ – a clear sOUp
nOps/tools/kitchen/hfood/e_uses.html
made from well-seasoned
stock
https://youtu.be/ujRrisf5fRk
.

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❖ USES OF EGGS IN CULINARY

Eggs are considered one of the world’s most versatile foods, and they pack
a lot of nutrition in their small shells. Eggs are a staple around the world it often
considered a breakfast food, though it can also serve in a lunch and dinner too
and are frequently used in baking and preparation of other dishes.

Various forms of using eggs in food preparation are:

Culinary use Method Examples of

uses
Whipped egg whites contain tiny air bubbles. When this Sponge Cakes
mix is added to other ingredients it makes the dishes Soufflés
light and fluffy. There are 3 stages of whisking egg Pavlova
whites to a foam. These are:

Aerating • Soft peak - peaks are formed but do not hold up

• Firm peak - peaks hold up but are slightly bent at
the peaks

Stiff peaks - the peaks stand straight up. The foam

should look moist and shiny
Eggs can be used to bind ingredients together as they Hamburgers
are coagulated when cooked. Patties
Binding
Omelets
Embotido
Beaten egg whites are added to remove impurities and Stocks
Clarifying produce a clear finish Consommé Soups
Aspic
Coating batters use whole eggs and breadcrumbs to Fried or deep-
provide a coating or protection for the food item prior to fried foods, such
Coating cooking. as fish, meats,
chicken, and
vegetables
Whole eggs add flavor and nutritional value. Cakes
Puddings
Enriching
Pasta
Egg-nog drinks
Whipped egg yolks can hold other ingredients together Hollandaise
Emulsion
that do not normally mix, such as oil and vinegar. Mayonnaise
Sliced, sieved, or chopped hardboiled egg can be used as Consommé Royale
Garnishing a garnish. Consommé
Célestine
Soups
Thickener Beaten egg yolks will coagulate and hold a liquid in custard
suspension when heated

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❖ INGREDIENTS FOR EGG DISHES
1. Herbs and Spices – They are used to enhance the flavor, aroma, and color of egg
dishes. Example are parsley, thyme, dill, pepper, all spice, cinnamon, curry etc.
2. Salt – Has long been used for flavoring and for preserving food like salted egg.
3. Sugar - Although the main reason for the use of sugar is its sweet taste, sugar
has many other functions in food technology. The most important among these are
that added sugar in foods acts as a sweetener, preservative, texture modifier,
fermentation substrate, flavoring and coloring agent, bulking agent.
4. Butter - Butter has a flavor all its own. Generally, butter is soft, creamy, and
rich, with just a hint of sweetness, which is why the word "buttery" is often used
to describe other foods.
5. Vegetables – add volume, enhance taste, serve as garnish, and add not egg
nutritive value to egg dishes
6. Meat - Incorporating meat such as bacon, sausage, ground meat, and herbs and
spices on shirred eggs will help spice up a dull egg dish. Meat provides beneficial
protein and vitamins needed for muscle development.

WHAT I HAVE LEARNED

ACTIVITY #1 “You Complete Me”

Instruction: Complete the table below with correct answer.

Culinary use Method Examples of uses

(1) (2) Mayonnaise

Sliced, sieved, or chopped hardboiled egg (3)

Garnishing
can be used as a garnish.
Coating (4) (5)
(6) (7) Meatloaf
Beaten egg whites are added to remove
(8) impurities and produce a clear finish (9)
Whipped egg whites contain tiny air Soufflés
(10) bubbles. When this mix is added to other
ingredients it makes the dishes light and
Fluffy

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 WHAT IT IS

VARIETY OF EGG DISHES

Expectations:
At the end of the lesson, you should be able to:

1. Enumerate the different preparation of egg dishes,

2. Determine the origin of some famous egg dishes, and
3. Consider the advantages of being knowledgeable in preparing variety of egg dishes.

RELATED LINKS

Variety of egg dishes

https://www.slideshare.net/nancymorandante/lesson-8-variety-of-egg-dishes

VARIETY OF EGG DISHES

The diversity of eggs makes them a great food to experiment with, allowing to work
on a whole bunch of new recipes that normally would not find at a typical restaurant. So
learn now and explore the various egg dishes below

1. Egg in a 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 result Eggs are cooked in the shell to make hard and soft
boiled egg.
2.Coddled Eggs - Eggs are gently or lightly cooked in water just below
boiling temperature in or out of the shell or other container. They can
be partially cooked mostly cooked, or hardly cooked at all (as in the
eggs used to make caesar salad dressing, which are only slightly
poached for a thicker end-product).
3. Poached Eggs- Poached egg are prepared by slipping eggs without
its shell gently in simmering water and gently cooking until the egg
hold its shape. The fresher the egg, the more centered the yolk and
less likely the white is spread and become ragged.
4. Fried Eggs – Fried eggs call for perfectly fresh eggs, the correct
heat level, an appropriate amount of cooking fat, and a deft hand.

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 Fried eggs may be served and cooked with the following:
SUnny Side Up – Cook slowly without flipping until
white is completely set but yolk is still soft and
yellow.
Basted – Do not flip, add a few drops of water in a
pan and cover to steam cook on top. A thin film of
coagULated white will cover the yolk which shoULd
remain liqUId.
Over easy – Fry and flip over. Cook jUSt 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 yolk is
completely set.

5. Scrambled Egg – 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 in a stirred
less frequently as they cook for a larger
curd and a firm texture.
6. Omelets - Omelet is a dish made from beaten eggs, fried with
butter or oil in a frying pan. It is quite common for the omelet to be
folded around fillings such as cheese, chives, vegetables,
mushrooms, meat (often ham or bacon), or some combination of the
above.
Omelet may be served and cooked with the following :
French style or Rolled omelet – omelet start out like scrambles
eggs, but when the eggs start to set, they are rolled over.
American style or Folded omelet – cook in a griddle rather than
the pan then folded in half. Omelet may be filled with various
ingredients like, cheese, sauteed vegetables, meats, and
smoked fish.
Spanish omelet or Spanish tortilla – It is a traditional dish
from Spain and one of the signature dishes in the Spanish
cuisine. It is an omelet made with eggs and potatoes, optionally
including onion.

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 WHAT I HAVE LEARNED
ACTIVITY #1 “JUMBLE RUMBLE”
Instruction: Re-arrange the jumbled letters to get the correct answer .

NEFCHER LETOME 1. Omelet start out like scrambles eggs, but when the eggs start to
set, they are rolled over
ROVE YEAS 2. Fry and flip over. Cook just the white is just set but the yolk
still liquid
YUSSN EISD PU 3. Cook slowly without flipping until white is completely set but yolk
is still soft and yellow.
CLEDDO GEG 4. Eggs are gently or lightly cooked in water just below boiling
temperature in or out of the shell or other container.
CAMERIAN 5. Types of omelet that cook in a griddle rather than the pan then
LETOME folded in half.

WHAT I CAN DO

ACTIVITY #2 “ORGANIZE ME ”

INSTRUCTION:. : Below are the procedures in preparing French Omelet. Arrange the
following in sequence.

1. Add 1/2 of the egg mixture to the pan. Swirl it around to cover the pan. Let it
cook until the top begins to set but is still wet.
2. Stir in the chopped vegetables.
3. When the egg addition is set, lift the folded part and fold it again. Pull the egg
to the rolled side and repeat the process with the remaining egg to make an about
2-inch egg log.
4. Crack and beat the eggs, in a bowl with a spoon, a fork, or a pair of chopsticks
until the yolks and whites are blended well with no visible strings of whites. Stir
in salt and pepper.
5. Using a spatula, lift one end of the egg (about 1-1/2 inches) and fold it over to
the other side. Reduce the heat or raise the pan away from the heat for a little
while if the bottom is browning
6. Remove from the pan and let cool for about 5 minutes. Slice the egg into thick,
even pieces (3/4 to 1-inch thick

7. Lift the folded part and fold it again. Pull the egg to the rolled side, making room
on the round end for more egg mixture. Add 1/2 of the remaining egg and spread
to cover the open space.

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 8. Add a teaspoon of vegetable oil to a medium size non-stick pan and distribute the
oil evenly using a napkin or paper towel. Preheat over medium low heat, until it
feels hot when you place your hand 2 to 3 inches above the bottom of the pan.

ADDITIONAL ACTIVITIES.
“My Eggsciting Recipe”

Instruction: Think of a certain recipe, it might be a vegetable/pork/chicken

or fish that include egg as the base ingredient. Write the recipe in you’re a short bond
paper. Note: Make your work neat and clean.

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 POST-TEST

Directions: Read the questions carefully. Choose the letter of the correct
answer .

1. What kind of egg dish is prepared by slipping shelled eggs into barely simmering water
and gently cooking until the egg holds its shape?

A. Boiled egg B. Fried egg C. Poached egg D. Scrambled egg

2. When you cook egg and you notice that the egg white become firm first than the yolk,
what do you think is the possible reason for this?

A. Caramelization B. Coagulation C. Denaturation D. Viscosity

3. Which of the following is the most common type of eggs sold in the market, where
hens that produce this kind of eggs are domesticated and fed by commercially
available feeds

A. Free range eggs C. Standard eggs

B. Organic eggs D. Vitamin – enhance eggs

4. One of the ingredients in preparing meatballs is egg. Which of the following is the
function of egg in a meatball?

A. Egg gives additional flavor and color to meatballs

B. Eggs will make the meatball soft and crunchy at the same time.
C. Eggs will serve as binder to keep the other ingredients intact.
D. Eggs will serve as the main source of protein.

5. Which of the following market form of eggs is seldom used in cooking?

A. Fresh egg C. Frozen egg

B. Dried egg D. Powdered egg

6. If you have ham, egg, onion, and tomatoes, what possible viand below can be produced
out of these ingredients?

A. Omelet C. Scrambled egg

B. Poached egg D. Sunny side up

7. Which of the following market form of eggs are pure, natural, and healthy and
produced by poultry that are fed using organic products such as corn and rice which
are free from pesticides and fertilizer?

A. Free range C. Standard egg

B. Organic egg D. Vitamin – enhance egg

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 8. What is this unhatched duck embryo that is boiled and eaten from the shell, which is
considered as an exotic food in the Philippines?

A. Balut B. Kwek-kwek C. Penoy D. Salted egg

9. Which of the following egg dishes does not require flipping or addition of liquid, instead
letting the white and yolk set.

A. Boiled Egg C. Scrambled egg

B. Omelet D. Sunny Side up

10. What is the function of eggs from meatballs, lumpiang shanghai and embotido recipes?

A. Free Range Egg C. Standard egg

B. Organic egg D. Vitamin – enhance egg

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 REFERENCES:

▪ Rondilla, Aida H., et.al. Technology and Livelihood Education: Cookery:

Volume II. Adriana Publishing Co., Inc. 2016.

▪ K-12 Learning Module Cookery 10

▪ https://www.stampingallday.co.uk/stampingalldayshopfront/prod_770310

-Digital-Scrabble-tiles

▪ https://media.istockphoto.com/vectors/did-you-know-quote-in-doodle-

frame-with-hand-drawn-light-bulb-on-vector

▪ https://www.dreamstime.com/

▪ https://www.bing.com/images/search?q=bitmoji+images&qpvt=bitmoji+ima

ges&form=IGRE&first=1&scenario=ImageBasicHover

▪ https://www.liveeatlearn.com/eggs/

▪ https://food.ndtv.com/food-drinks/10-different-types-of-edible-eggs-

1784859

▪ https://www.saudereggs.com/blog/your-complete-egg-buying-

guide/#learn-more

▪ https://www.jessicagavin.com/types-of-eggs/

▪ https://sielearning.tafensw.edu.au/toolboxes/KitchenOps/tools/kitchen/

hfood/e_uses.html

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