TVL

12 COOKERY NC II
Quarter II- Week 4

IRENE R. SARMIENTO
2020

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After going through this module, you are expected to:
1. explain the uses of eggs in culinary;
2.prepare and present variety of egg dishes according to standard recipes using a range of cooking
methods;
3. value the importance of safety and hygiene and using the right tools and equipment in preparing egg
dishes.

EGG DISHES
Overview:

An egg is a round or oval body laid by the female of many animals, consisting of an ovum
surrounded by layers of membranes and an outer casing, which acts to nourish and protect a developing
embryo and its nutrient reserves. Most edible eggs, including bird eggs and turtle eggs, consist of a
protective, oval eggshell, the albumen (egg white), the vitellus (egg yolk), and various thin membranes.
Every part is edible, although the eggshell is generally discarded. Nutritionally, eggs are considered a
good source of protein and choline. Roe and caviar are edible eggs produced by fish.

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TASK 1: PRE-ASESSMENT

MULTIPLE CHOCES
Directions: Read the statement carefully and choose the letter that best describe your answer.

1. Most written recipes calling for fresh shell eggs are based on what size egg?
a. large b. average size c. overcooked d. white

2. Chef Princes wants to make an omelet with the frozen eggs that were delivered to his kitchen this
morning. She will have a problem doing this because __________.
a. the eggs will take approximately two days to thaw in the refrigerator
b. they can lose as much as one grade in a day if they are stored at room temperature
c. it needs to cook in a high temperature
d. the internal temp of custards must exceed 185 F (85 C)

3. Eggs cooked slowly over low heat have a better texture in general.
a. true b. false c. somewhat true d. large

4. A dozen of jumbo eggs weighted a minimum of ___________.

a. 30 ounces b. 27 ounces c. 14 ounces d. 7 ounces

5. Which of the following is not true about eggs?

a. Eggs are graded for quality and size.
b. To test an egg for freshness, place the egg in a bowl of hot water.
c. Beaten whole eggs or egg yolk results in lemon colour.
d. Eggs deteriorate quickly if not properly stored.

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 LESSON 3 EGG DISHES
Egg are enjoyed both as a dish in themselves and as an
ingredient in variety of dishes. An Egg is a round or oval body laid by
a female of many animals consisting of an ovum surrounded by layers
of membrane and outer casing which act to nourish and protect a
developing embryo and nutrient reserve. The egg white is called
ALBUMEN, mostly water with some protein. The egg yolk is called
VITTELUS, and it contains much of the protein, vitamins, minerals and
cholesterol. It is easy to separate eggs when they are cold because
the yolk is firm, making it less likely to break. Egg white beat easily
when at room temperature. It is essential to separate eggs with care because egg white will not beat
properly if there is a trace of egg yolk.

QUALITY AND EGG SIZING

Eggs are graded for quality and size. Grading do not
indicate freshness, but is based on the thickness of the white,
firmness and size of interior air pocket. To grade eggs, they
are passed in front of a light source that reveals the interior.
High grade eggs have thick white, compact, rounded yolks and
small air pocket.
Egg size classification is based on the minimum
allowable weight per dozen. Egg size does not reflect quality
and freshness. Most recipes used large eggs and substitute of
smaller and larger eggs may require an adjustment of recipe. Egg shell colour that may be in white
or brown does not affect nutrition, quality, flavour or appearance. It is determined by the breed of
the hen.

Egg Size Minimum Weight per dozen

Jumbo 30 ounces
Extra Large 27 ounces
Large 24 ounces
Medium 21 ounces

FRESHNESS OF EGG
a. To test an egg for freshness, place the egg in a bowl
of cold water. Fresh egg will remain in the bottom and lie flat on
the side while an older egg will float in water and does not touch
the bottom of the bowl. Discard any egg that rises to the surface
of the water. An spoiled egg is light in weight and have a pungent
smell.
b. Break the egg in a flat plate, the yolk of a fresh egg has
round and compact appearance and the white that surrounds it,
is thick and stays close to the yolk.

EGG AS AN INGREDIENT
Egg as an ingredient is used in variety of purpose in many dishes. They are used to adhere,
bind, clarify, emulsify, glaze, leaven and thicken dishes to impart richness, color and flavour.
a. ADHERE-The moisture in raw egg perform the function as glue that will hold the crumb coat
in the breaded food before cooking. The coagulated egg protein holds all together the
breaded fried food.
b. CLARIFY- The egg white are used to remove impurities from cooked stock that cause it to
become cloudy. To clarify, the egg white is added to a simmering stock. As egg white set
with heat, the trap food particles called “raft” floats to the top of the stock pot and when
strained makes a clear stock.

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 c. GLAZE- Brushing bread or any pastry before baking with an egg wash like beaten egg mix
with water, milk or cream will impart a shiny surface. An egg yolk-water wash results in
golden surface; egg white with water creates a sticky surface and an egg wash containing
milk or cream produces soft crust.
d. LEAVEN- The ability of egg white to form stable foam when beaten, enables to give volume
to angel food, sponge cake, mousse, meringue and soufflés. The air trapped in the beaten
egg white expands in the presence of heat. Whole egg and egg yolk foam is used as
leavening agent in sponge cake.
e. BIND- Egg acts as binder in many cooked food, giving structural support to ground meat,
croquettes, pancakes, bread and cakes. For baked products, the egg fulfils a variety of
functions, like the fat in the yolk, it serves as shortening, while the moisture in the egg helps
gelatinizes the starch and the coagulation of egg protein when heated gives the baked
product much of its structure.
f. THICKENING AGENT- Eggs are used to thicken soup, sauces and custard. The egg protein
when heated at a right temperature will thicken or set in liquid form. Custard sauce is thicken
when milk, sugar and egg is heated to gradually form into sauce. Soup is thickened by mixing
cream and beaten egg.
g. EMULSIFY- Egg act as stabilizing agent for emulsion. A dispersion of one liquid with
another, like water and oil cannot mix freely without the presence of an emulsifier that forces
them together. An egg- based emulsion like oil, butter, wine or stock is evenly dispersed in
egg yolk to form variety of sauces. Emulsion may either cooked or uncooked. Hollandaise
is a cooked egg emulsion by whisking cooled clarified butter into egg yolk that produces a
delicate emulsion with many uses. Sabayon, is another kind of cooked egg emulsion, it is a
mixture of eggs and sugar whisked over hot water until thick and warm. Wine is whisk into
the mixture and beaten for more minutes over heat. It forms a thick, airy, fairly stable
emulsion. Mayonnaise is an uncooked egg emulsion by pouring the oil gradually into the
egg yolk. Emulsion by their very nature is unstable.

BEATING EGGS
Eggs are easy to separate when cold and set the eggs at room temperature for at least 30
minutes before it is beaten. Both albumen and vittelus beat with greater volume when warm.
Recommended bowls for beating eggs are copper and stainless steel because they develop stable
foam with maximum volume.
a. Beating whole egg or egg yolk------ Beaten whole eggs or egg yolk results in lemon colored. It
thickens, as air bubbles are incorporated, but because of the physical properties of the yolk the
resulting foam is unstable. Fat found in egg yolk hampers the ability of the egg white to develop stable
foam and results in less volume. Tools used in beating like bowls and whisk must be clean and dry.
Splatter of butter and egg yolk will inhibit the process and can decrease volume. Egg yolk foam must
be used right away otherwise it will separate.
b. Beating Egg white------ Recipe may suggest that cream of tartar may be added to egg white if copper
and stainless steel bowl is not used. Add 1/8 teaspoon of cream of tartar per egg white to make foam
less prone to collapse. Add to egg whites after they have been beaten lightly and just bubbly.
When you are not certain whether beaten egg white have reached a desired stage, it is best
to stop beating. Over beaten eggs looks dry, curdled and the liquid separates. Beaten egg
whites combined with other ingredients, the recommended procedure is folding. To fold is to
incorporate one mixture into another gently.

EGG STORAGE
Eggs deteriorate quickly if not properly stored. It is better to store eggs in their original
container because it prevents them from absorbing strong odors and flavours from the open
refrigerator rack. Left over raw egg white and yolk should be put in an air tight container and store in
the refrigerator immediately

Storage Time for Eggs

Fresh shell eggs By best before date
Left over yolk and white Within 2-4 days
Left over egg dishes Within 3-4 days
Hard cooked egg Within one week
Pickled eggs Within one month
Frozen whole eggs Within four months
Devilled egg Within 2-3 days

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HOW TO FREEZE EGGS

a. Whole eggs---- Beat whole eggs until blended, pour in air tight container and seal. Label the
container with the number of eggs and the date. Freeze
b. Whites---- Break and separate the eggs one at a time. Make sure no egg yolk is mixed in with
the egg white. Pour in a sealed container tightly, label with the number of egg whites and the
date. Freeze.
c. Yolks---- When egg yolk is frozen it become so gelatinous and almost impossible to use in a
recipe. To help slow this process, beat in either ⅛ tsp of salt or 1½ tsp of sugar or corn syrup for
every 4 pieces of egg yolks. Label the container with the number of yolks, the date, and whether
you added salt (for main dishes) or sweetener (for baking or desserts)
d. Hard-cooked---- Hard-cooked yolks can be frozen to be used as toppings or garnish. Carefully
place the yolks in a single layer in a saucepan and add enough water, at least 1 inch above the
yolks. Cover and bring just to boil. Remove from heat and let stand for about 15 minutes. Remove
with a slotted spoon, drain well and package for freezing. Hard-cooked whole eggs and whites
become tough and watery when frozen. Do not Freeze.

To use frozen eggs for cooking or baking, thaw them overnight in the refrigerator or under
running cold water. Use the eggs as soon as they are thawed and only in dishes that will be thoroughly
cooked.

TASK 2: TRUE or FALSE

Directions: Write the word SUNNY if the statement is true and if it is false write SIDE-UP.

1. You can store hard cooked eggs within 2 weeks.

2. Break and separate the eggs one at a time. Make sure no egg yolk is mixed in with the egg white. Pour
in a sealed container tightly, label with the number of egg whites and the date. Do not freeze.
3. The egg protein when heated at a right temperature will lose or set in liquid form.
4. Low grade eggs have thick white, compact, rounded yolks and small air pocket.
5. Egg yolk colour that may be in white or brown does not affect nutrition, quality, flavour or appearance.
It is determined by the breed of the hen.
6. It is essential to separate eggs with care because egg white will not beat properly if there is a trace of
egg yolk.
7. When egg yolk is frozen it become so gelatinous and almost impossible to use in a recipe.
8. Eggs are easy to separate when cold and set the eggs at room temperature for at least 30 minutes
before it is beaten.
9. Deviled eggs can be store within 2-3 days.
10. The ability of egg white to form stable foam when beaten, enables to give volume to angel food, sponge
cake, mousse, meringue and soufflés.

E EGG DISHES RECIPE

Egg is a dish in itself and it can be cooked as scrambled, hard-cooked, soft-cooked, poached,
fried, baked, omelet, frittata and soufflés.
 Hard-cooked egg may be pickled, mashed for egg salad, sliced as garnish for salad
and sandwich. Scotch Egg is a popular dish consisting of peeled hard-cooked egg
coated with ground sausage or ground pork and bread crumbs and deep fried. Devilled
egg is another egg dish serve as appetizer. Hard-cooked egg is cooked by filling a pan
with enough water to cover eggs by one (1) inch, cover and bring to a boil over high
heat. Turn off the heat and let it stand for 1o minutes. Place the egg over running water
or ice water until cooled.
 Soft-cooked egg has a firm white and soft yolk. It is prepared the same as hard-
cooked egg but less time for 5minutes. Soft-cooked eggs are generally set in an egg
cup, the top is cracked with a knife and removed. It is eaten directly from the shell with
a spoon.

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  Poached Egg is to cook gently in liquid. The goal in poaching is to produce a just set
egg with neat round shape. The best eggs for poaching are fresh new laid egg
because it has thick white and firm yolk that tends to hold together when simmered.
Adding vinegar or lemon juice to the poaching liquid helps coagulate the white more
quickly and preserve the shape of the egg. To poach is to bring water to a boil in
medium heat. Add 1 tablespoon of vinegar or lemon juice. Break the egg in a small
cup or ramekin and slide egg slowly in bubbling water. Reduce heat to low and poach
egg uncover for 3 minutes. Lift egg carefully with a slotted spoon. Egg white should
be firm and yolk is soft. Remove poach egg in water with a slotted spoon and serve
immediately.
 Baked Egg is also known as shirred egg. It is oven-cooked in buttered ramekin until
set. It may also be baked in a bed of cream asparagus spears or buttered bread. To
keep top of eggs moist and tender, it is basted with cream or butter.
 Scrambled Egg is made of whole eggs, whipped with a fork or wire whisk to blend.
Add 1 tbsp of cream or milk to produce moisture and soft texture. Other ingredients
such as herbs, cheese and chopped vegetables may be added to give flavour and
taste. In a medium frying pan over moderate heat, melt butter to coat the pan. Add the
beaten eggs or/and other ingredients of your choice, stir constantly with a wooden
spoon until the eggs are set but still shiny and moist looking.
 Omelette is made with 3 whole eggs, whisked with a fork or wire whisk. Simple filling
are minced herbs, chopped vegetables, cheese and ham. In an omelette pan heat 2
tbsp of butter over medium heat. Add the egg mixture, tilt the pan and lift cooked
portion with spatula to enable the uncooked egg to flow underneath. When the egg is
set add the filling across the center in line with the handle of the pan. Loosen the
omelette with spatula and fold a third towards the middle and the other side also at the
center. Slide the cooked omelette over serving plate.
 Fritata is a thick open-faced egg pancake. Unlike omelette the filling in frittata is pre-
cooked and spread evenly over the set egg and continue cooking over low heat until
filling is settled. Fritata may be eaten hot, warm or cold.
 Souffle is a combination of a thick white sauce, egg yolk delicately blended and the
beaten egg white to make a savory soufflé. Proper handling of the egg white is the key
to a light, airy soufflé. The egg white must be beaten enough and not too much or until
small, slightly curved peaks form. It is folded lightly and carefully into the sauce until
fully blended using a rubber spatula in circular motion.

Scotch Egg Recipe

Yield: 3 pax
Preparation time: 1 hour and 20 minutes
Cooking Time: 10 minutes

Ingredients:

½ kilo ground sausage

½ teaspoon dried basil
½ teaspoon dried oregano
1 teaspoon salt
¼ teaspoon ground pepper
2teaspoon fresh parsley, minced

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 1 ¼ cups soft bread crumbs
2 raw eggs
2 tbsp water
3 hard-cooked eggs, peeled
Cooking oil for frying

Works to do:

a. In a large bowl combine the first six (6) ingredients and add 1/3 cup of bread crumbs, one egg
and 1 tbsp of water. Mix and set aside.
b. In a small bowl beat the remaining egg and add 1 tbsp of water.
c. Place the remaining bread crumbs in a small bowl.
d. Wet hand with cold water to prevent sausage mixture from sticking.
e. Place 1/3 cup of sausage mixture into your hand, flatten slightly.
f. Place hard-cooked egg at the middle of the mixture and enclose in sausage mixture.
g. Roll in beaten egg using your right hand and transfer to the bread crumbs bowl using your left
hand.
h. Place on a plate
i. Repeat the same procedure to the remaining hard-cooked eggs.
j. Chill for 0ne (1) hour

Procedures:

1.Pour oil into a wok or in a 2-quart heavy bottom sauce pan to about 3-inch deep.
2.Heat to medium and carefully add coated eggs and fry to 3 minutes in both sides until golden
brown.
3.Remove with a slotted spoon to paper towels to drain.

Devilled Egg Recipe

Yield: 6 pieces
Preparation time: 20 minutes

Ingredients:

3 pieces hard-cooked eggs

2 tbsp mayonnaise
1tsp Dijon mustard
Pinch of salt to taste
Pinch of paprika

Procedure:

1. With a small spoon lift egg yolk out of the whites. Place in a small bowl.
2. Add mayonnaise, mustard and salt to egg yolk, mix with a fork to make a smooth paste.
3. Arrange egg white halves in a serving platter.
4. Mould egg yolk mixture into egg white halves and sprinkle with paprika.
5. Refrigerate for 15 minutes and serve cold.

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 Cheese Souffle Recipe
Yield: 2-3 cups
Preparation time: 30 minutes
Baking time: 20-30 minutes

Ingredients:
2 tbsp grated parmesan cheese
3 tbsp butter
3 tbsp flour
1 cup milk
75 grams white cheese, crumbled
4 egg yolk
6 egg white at room temperature
Pinch of nutmeg
Pinch of salt and pepper to taste

Procedure:
1. Pre-heat oven to 350F
2. Prepare a soufflé dish or a baking dish of 2 to 3 cups capacity. Rub inside the baking
dish a little butter and add grated cheese. Roll cheese around to coat bottom and side
of the baking dish evenly.
3. Melt the butter in a saucepan in moderate heat, add flour and cook until pale brown.
Stir in the milk until sauce is thick. Add cheese to sauce and season with nutmeg, salt
and pepper.
4. Slowly add egg yolk and set sauce aside to keep warm.
5. Beat egg whites just until they hold stiff peaks.
6. Remove sauce from heat and stir ¼ of egg white into sauce.
7. Fold the remaining egg white into the sauce with spatula. Immediately pour mixture
into the baking dish and place in the upper half of the oven.
8. Reduce heat to 300F and until soufflé is puffy and light brown. Insert a skewer at the
center as it comes out moist and clean.

TASK 3: BE YOUR OWN MASTER CHEF

Directions: Based from the discussions, choose one (1) or innovate your own egg dishes. Get
the most out of available resources and alternatives at home. Find out how well did you perform
by accomplishing the Scoring Rubric honestly. Ask your parents to assess you by the
Performance Task Rubrics below.
Note: You can do any of the following in accomplishing your task.

 Ask your parents to take a video/picture while you are preparing and send them to your teacher’s FB
Messenger.
 Look for egg recipe from the recipe books or magazines and copy them on a bond paper.
 Write your experience in the preparation of poultry/game dishes.
 On a sheet of bond paper, ask your guardian to write a reflection on the palatability and your cooking
preparations. Compile them in your Portfolio.

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 SCORING RUBRICS

SCORE PERFORMANCE LEVELS

10 – Very Satisfactorily performed the skill without supervision and with initiative and
adaptability to problem situations.

7 - Satisfactorily performed the skill without assistance or supervision.

4 - Satisfactorily performed the skill but requires some assistance and/or supervision

2- Can perform parts of the skill satisfactorily but requires extensive assistance and/or
supervision.

TOTAL SCORE

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TASK 4: POST-TEST
I. SCRAMBLED LETTERS
Directions: Study the scrambled letters and rearrange the letters to form words and to unlock the
answer in each item.

AT A T I R F 1. It is a thick open-faced egg pancake.

BSDCERLAMGEG 2. It is made of whole eggs, whipped with a fork or wire whisk to blend.
NISGARH 3. Hard-cooked yolks can be frozen to be used as ____
EAGZL 4. Brushing bread or any pastry before baking with an egg wash like
beaten egg mix with water, milk or cream will impart a shiny surface.
SULEVIETT 5.It is the egg yolk that contains much of the protein, vitamins, minerals
and cholesterol.

II. ESSAY

What are the importance of hygiene and sanitation and using the correct tools and equipment is
preparing egg dishes? (10 points)

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KEY TO CORRECTIONS

TASK 1: PRE-ASSESSMENT
1. a
2. a
3. a
4. a
5. b

TASK 2: TRUE or FALSE

Directions: Write the word SUNNY if the statement is true and if it is false write SIDE-UP.

1. SIDE-UP
2. SIDE-UP
3. SIDE-UP
4. SIDE-UP
5. SIDE-UP

TASK 4: POST-TEST
I. SCRAMBLED LETTERS

1. FRITATA
2. SCRAMBLED
EGSS
3. GARNISH
4. GLAZE
5. VITTELUS

References:
https://www.google.com/search?q=weight+of+eggs+in+ounces&tbm=isch&ved=2ahUKEwjk_dPi05PuAhUSDpQKHUTJDv0Q2-
cCegQIABAA&oq=weight+of+eggs+in+ounces&gs_lcp=CgNpbWcQAzIECAAQGDoHCAAQsQMQQzoECAAQQzoECCMQJzoFCAAQsQM6AggAOggIABCxAxCDAToGCAAQBRAeOgYIABAIEB46BAgAEB5QkN9vWMPecGCQ
7HBoBHAAeACAAdIPiAGdYpIBFDUuMTIuNS4xLjEuMS4xLjEuMi4xmAEAoAEBqgELZ3dzLXdpei1pbWfAAQE&sclient=img&ei=GSb8X6SNCJKc0ATEkrvoDw&rlz=1C1SQJL_enPH904PH904
https://www.google.com/search?q=Cheese+Souffle+Recipe&tbm=isch&ved=2ahUKEwiSi_adgZTuAhUNg5QKHWfOB6IQ2-
cCegQIABAA&oq=Cheese+Souffle+Recipe&gs_lcp=CgNpbWcQAzICCAAyBAgAEBgyBAgAEBgyBAgAEBgyBAgAEBgyBAgAEBgyBAgAEBgyBAgAEBgyBAgAEBgyBA gAEBhQ7NgBWOzYAWDx4QFoAHAAeACAAaUBiAGlAZ
IBAzAuMZgBAKABAaoBC2d3cy13aXotaW1nwAEB&sclient=img&ei=xVX8X9KUAY2G0gTnnJ-QCg&rlz=1C1SQJL_enPH904PH904#imgrc=xiOFzffxj_064M
E.Bihis Guide to Cookery Pages 57-63

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