ST. ANNE COLLEGE LUCENA, INC.

Module 8
PREPARE EGG DISHES

Learning Outcomes:

Upon completion of this module the students/trainees will be able to:

1. Perform Mise en place;

2. Prepare and cook egg dishes;

3. Present egg dishes; and

4. Store egg dishes.

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INTRODUCTION

Eggs are laid by female animals of many different species, including birds, reptiles,
amphibians, a few mammals, and fish, and many of these have been eaten by humans for
thousands of years. Bird and reptile eggs consist of a protective eggshell, albumen (egg white),
and vitellus (egg yolk), contained within various thin membranes. Other poultry eggs including
those of duck and quail also are eaten. Chicken eggs are still the most widely consumed egg in
the Philippines. Hence if the term egg is used unclassified, it refers to chicken eggs.

Egg yolks and whole eggs store significant amounts of protein and choline, and are
widely used in cookery. Due to their protein content, the United States Department of
Agriculture formerly categorized eggs as Meats within the Food Guide Pyramid (now MyPlate).
Despite the nutritional value of eggs, there are some potential health issues arising from
cholesterol content, salmonella contamination, and allergy to egg proteins.

COMPOSITION AND NUTRITIONAL VALUE OF EGGS

Eggs are important protein foods comparable to red meats, fish, and poultry. Fresh eggs
contain practically all the vitamins except ascorbic acid (vitamin C). They are also important
source of iron, phosphorous and trace minerals. However, they are low in calcium. This mineral
is discarded in the shell. As a source of vitamin D, egg ranks second only to fish liver oils.
The yolk is particularly an important source of iron and it also contributes vitamin A to
diet. Among foods, egg yolk is the richest source of cholesterol which is the lipid related to heart
disease.
PARTS OF AN EGG
1. Yolk. This is the yellow or orange portion found in the center of the egg and constitutes
approximately 31% of the weight of the egg. It contains a small white yolk called latebra
extending from its center to the germ where development of the chick begins if the egg is
fertilized.
2. White. This is also called albumen and it constitutes 58% of the egg weight. The yolk is
suspended in it by two egg yolk cords or chalazae.
3. Shell Membranes. There are two membranes, the inner and outer which are readily seen
when peeling hard cooked eggs.
4. Shell. This is made up mainly of calcium carbonate. It has many tiny pores which allow
gases to pass in and out of the egg for the developing embryo.

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GRADING OF CHICKEN EGGS

Grading is an important aspect in the marketing of eggs. It involves sorting eggs into lots
having similar characteristics as to quality and weight. Eggs are graded according to:
1. Egg shell color. Eggs are classified into three:
White, brown and mixed

2. Weight classes. Eggs that have been classified into color are then grouped according to
weight per egg in grams:
Jumbo - 30 oz/dozen or 71 grams/egg
Extra large - 27 oz/dozen or 64 grams or more
Large - 24 oz/dozen or 57 to 63 grams
Medium - 21 oz/dozen or 50 to 56 grams
Small - 18 oz/dozen or 42 to 49 grams
Pewee or very small - 15 oz/dozen or less than 41 grams

3. Quality. After the eggs have been classified according to color and weight, each group is
then sorted according to four major standards of quality A,B,C and D depending upon:
a. Exterior quality: appearance of the shell
b. Interior Quality: air cell, white and yolk

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Functions of Eggs in Food Preparation

1. Emulsifying – Lecithin found in the eggyolks is a natural emulsifying agent: one end of
the molecule attracts water, while the other end is drawn to fat. Eggs thus help keep fat and water
or other liquid compounds from separating, so they are often used to thicken and stabilize foods
such as salad dressings, hollandaise and béarnaise sauces, mayonnaise, ice cream, cream puffs,
and certain cakes.

2. Binding – the high protein content of eggs makes them excellent binders. Fish, chicken,
vegetables, and other foods are often dipped in beaten egg and then rolled in breading, batter,
flour, or cereal.

3. Foaming – the capacity of eggwhites to be beaten into a foam that increases to six or
eight times its original volume is invaluable in food preparation. Eggwhite foams are used to
aerate and leaven a number of food products, such as puffy omelets, soufflés, angel food cake,
sponge cake and meringues. Eggwhites are sometimes used to clarify soups.

Purchasing Eggs
1. Know how to identify the different types of eggs.
2. Be familiar with specifications for good quality eggs and buy from tested vendors and
reputable dealers who sell them.
3. Know how to determine fresh eggs before and after buying. Methods used are:
a. Cross examination is the only acceptable way of determining egg freshness before
buying.
b. In candling eggs are held before a light source to show the position of the yolk, size of air
cell and blood spots.
c. Clinking together – good eggs have a bell-like tone. Cracked eggs have a flat tone.
d. Shaking – a fresh egg doesn’t rattle noticeable.

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e. Water test – fresh eggs sink when put in a pan of water.

f. Breaking – fresh eggs have clear , thick, gelatinous and firm whites which hold the yolk
closely.
4. Be familiar with the sizes of eggs, namely: extra large, large, medium and small.
5. Eggs sold in the wet market are usually larger and cheaper than those sold packaged by
the dozen in supermarkets, and may be selected per price.
Preservation of Chicken Eggs
1. Refrigeration – this is the principal method of preserving eggs in the home which
involves a temperature around 4C.
2. Salt curing – preserved by submerging them in a saturated salt solution for two weeks
during which the salt gradually penetrates the egg through its porous shell and then the eggs are
boiled.

3. Pickling – the pickled eggs are usually hot-packed in glass jars and garnished with green
and red pepper.

4. Oil coating – It involves clogging of the egg shell pores by submerging the shell eggs in
mineral oil.

EGG COOKERY
Eggs may be cooked:
1. in the Shell. Example: Hard-cooked eggs
2. out of the Shell.
Examples: Poached eggs are those broken out of the shell and dropped into simmering water to
coagulate; Fried eggs are sometimes called eggs cooked sunny side up; Scrambled eggs are
prepared by whipping the whole egg out of the shell and then pan frying just like fried eggs.

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Dry-Heat Preparation:
Dry-heat preparation of eggs primarily involves frying and baking. Eggs dishes that are
commonly fried are fried eggs, scrambled eggs, and omelets.

“Cook-to-order” Stages of Eggs

1. Sunny side up – the egg is cooked until the white is set and
the yolk is still soft. The egg is not flipped. Sunny side up eggs may
not be sufficiently cooked to eliminate bacteria, and thus are not
allowed by some health departments to be served to the public.

2. Over easy – the eggs are flipped over when the whites are
75 percent set. Cooking continues until the whites are completely
cooked but the yolks are still soft.

3. Over medium – the same as over easy, except that the yolks are partially set.

4. Over hard – the same as over easy, except that the yolks are
completely set.

How to Cook Eggs in the Shell

1. Place the eggs in a pot with enough water to completely submerge them.
It is common to have the water already at a simmer when preparing coddled and soft cooked
eggs. Hard-cooked eggs may be started in simmering or cold water. In either case, lower the
eggs gently into the pot so they won’t crack.
2. Bring (or return) the water to a simmer.
Do not allow the water to boil rapidly. Water that is at or close to a simmer will allow the eggs
to cook evenly, without toughening the whites. In addition to toughening the whites, violent
boiling could cause the eggshells to crack.
3. Start timing the cooking once the water reaches a simmer and cook to the desired
doneness.
When shell eggs are added to a pot of simmering water, the water cools slightly. If hard-boiled
eggs are started in cold water, the water must be heated up to a simmer before timing begins.
Timing is started only when the water is at full cooking temperature. For example, a 3-minuted
egg cooks for 3 minutes from the time the water returns to a simmer after the egg has been added
to the water. If the timing is started when the water is cold, the egg will not be properly cooked.

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Hard-cooked eggs are easiest to peel while they are still warm. Place them under cold running
water until they are cool enough to handle. Gently press down and roll the egg over a countertop
to crack the shell before peeling. Peel the shell and membrane away with your fingers.
4. Evaluate the quality of the cooked egg.
The yolks of a properly cooked soft-cooked eggs are warm but still runny, while those of
medium cooked eggs are partially coagulated.
Medium- and soft-cooked eggs also have tender, coagulated whites. Properly hard-cooked eggs
are completely and evenly coagulated with firm but tender, not tough, whites and no unsightly
green ring surrounding the yolk.
The green ring is the result of a chemical reaction between the iron and sulfur naturally present
in eggs forming green iron sulfide. Heat speeds up this reaction. The best way to prevent the
green ring from forming is to watch the cooking time closely and not allow the eggs to boil
longer than necessary. Quick cooling also helps keep the ring from forming.

HARD-COOKED EGGS
1. Place the eggs in a pot. Fill the pot with enough cold water to cover the eggs by 2 inches.
2. Bring the water to a boil and immediately lower the temperature to a simmer. Begin
timing the cooking at this point.
3. 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.

4. Cool the eggs quickly in cool water and peel as

soon as possible.

Coddled eggs
- lower cold eggs into already simmering water and simmer for 30 seconds.
Soft-cooked eggs
- lower cold eggs into already simmering water and simmer for 3 minutes to 4 minutes.
Medium-cooked eggs
- lower cold eggs into already simmering water and simmer for 5 to 7 minutes.
Alternative method for hard-cooked eggs
- an alternative method calls for removing the pot holding the eggs from the heat when the
water reaches a boil, covering the, and letting then stand in the hot water for 20 minutes.

POACHING EGGS
Poached eggs are prepared by slipping shelled eggs into barely
simmering water and gently cooking until the egg holds its shape. These
tender and delicately set eggs form the basis of many dishes. Some
familiar examples are Eggs Benedict or Florentine or poached eggs
used as a topping for hash. They may be served in baked potatoes or on
croutons, with or without a sauce, or added as a garnish to broths or

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hearty soups.
Poached eggs can be prepared in advance and held safely throughout a typical service
period to make the workload easier during service. Slightly underpoached the eggs, trim them,
and hold them in cold water. At the time of service, reheat the eggs in simmering water.

HOW TO POACH EGGS

For 10 portions of poached eggs, you will need:
20 very fresh eggs (2 per portion), chilled until ready to poach
5 to 6 inches simmering water
30 ml vinegar per gallon of water
15 grams salt per gallon of water

1. Bring water, vinegar, and salt to a simmer (180F)

For the most attractive shape, like a teardrop, be sure that the water is deep enough. Fill a pan
with water to a depth of 5 to 6 inches and season it with just enough vinegar and salt to prevent
the eggwhites from spreading. The vinegar and salt should be just barely perceptible, not enough
that the poached egg tastes strongly of vinegar or salt. Two tablespoons of vinegar and 1
tablespoon of salt for each gallon of water are generally sufficient.

2. Add the shelled egg to the simmering water.

To reduce the chance of breaking an egg in the poaching liquid, break the eggs into cups. Use
any eggs with broken yolks for other dishes. Discard any eggs that have blood spots on the
yolks. Pour the egg from the cup into the poaching liquid.
Once added, the egg will drop to the bottom of the pot, then float to the top. The whites will set
around the yolk, to create a teardrop shape. The more eggs added to the water, the more the
temperature of the water will drop and the more time it will take to properly poach the egg.
Working with smaller batches is actually more efficient.
3. Remove the eggs when done.
It generally takes about 3 to 4 minutes to properly poach an egg. Blot the egg on absorbent
toweling to remove as much water as possible. If the whites appear ragged, trim them with a
paring knife to give a neat appearance. The poached egg is ready to serve now.
To prepare eggs that will be chilled and held for later service, slightly undercook the eggs. Lift
them from the poaching liquid, and submerge them in ice water until well chilled. Drain eggs
and hold them in a perforated pan until ready to reheat for service. To reheat the egg, lower it
into simmering water for 30 to 60 seconds to finish cooking and properly reheat it.
Serve the egg while still very hot.
4. Evaluate the quality of the poached egg.
A properly poached egg is very tender with a regular, compact, oval shape. The white is set and
opaque while the yolk is barely set (slightly thickened but still flowing).

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SCRAMBLING 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.

For 10 portions of scrambled eggs, you will need:

20 to 30 eggs (2 to 3 per portion)
Up to 15 ml water, milk, or cream per portion (optional)
Salt and pepper as needed
15 to 30 ml oil or clarified butter per portion

1. Blend the eggs just until the yolks and whites are combined. Add liquid, if using, and
seasonings.
Add water or other liquid ingredients if desired. Use a fork or a whip to break the eggs and
blend them into a smooth, homogeneous mixture. Add salt, pepper, and other seasonings at this
time.
2. Preheat the pan and melt the butter. Cook the eggs over low heat.
Heat the pan and the cooking fat over medium heat. Pour the eggs into the pan; they should
begin to coagulate almost immediately. Turn the heat down to low. Use the back of a table fork
to stir the eggs as they cook. Keep both the pan and the fork in motion to produce small, softly
set curds. The lower the heat and the more constant the agitation, the creamier the finished
scrambled eggs are. In fact, they may be prepared by stirring them constantly over a water bath
to prevent browning ( a practice more common in European kitchens)
Add cream, if using, garnishes, cheeses, or flavoring ingredients once the eggs are completely set
and fold these ingredients into the eggs over low heat, just until incorporated. Remove the eggs
from the heat when slightly underdone; they will continue to cook slightly from the heat they
retain.
3. Evaluate the quality of the finished scrambled eggs.
Properly prepared scrambled eggs have a soft, moist texture, a creamy consistency, and delicate
flavor. Moisture weeping from the eggs indicates that they were overcooked.

MAKING OMELETS
The rolled, or French-style, omelet as described by
Auguste Escoffier is the style that may come to mind first.
This type of omelet starts out like scrambled eggs, but when
the egg starts 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

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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. Flat omelets, known variously as farmer-style omelets, frittatas
(Italian), or tortillas (Spanish), are a baked version. Instead of being stirred, as the American and
French omelets are, this omelet is baked so that the finished dish is denser and easier to slice into
portions. Souffleed or puffy omelets are made from eggs first separated into yolks and whites.
The beaten whites are folded into the beaten yolks and the dish is prepared by baking the omelet
in a hot oven.

HOW TO MAKE AN OMELET

For 1 individual omelet you will need:
2 to 3 eggs
Up to 10 ml water, stock, milk, or cream (optional)
Salt, as needed
Pepper, as needed
15 to 30 ml cooking fat as needed
1. Blend the eggs with any liquid, if using, salt, pepper, and seasonings
Like the eggs for scrambled eggs, these should be shelled and blended as close to cooking time
as possible. Keep eggs refrigerated until needed. Be certain that the eggs are not cracked.
Discard any eggs with broken shells.
For rolled, folded, or flat omelets, the yolks and whites should be evenly blended along with
seasonings and any appropriate liquid.
For souffleed omelets, the eggs are separated into whites and yolks. The yolks are blended with
seasonings and any liquid desired, then the whites are beaten to medium peak and folded into the
yolk mixture.
2. Heat the pan and then add the oil or butter over high heat or in a hot oven. Add any
appropriate garnishes at this time.
A portion size omelet pan should be heated over high heat. Then, the butter or oil is added and
allowed to heat as well. The fat should appear lightly hazy, but not smoking. Larger frittatas as
well as souffleed omelets are started in a pan that is preheated over direct heat or in a hotel pan
heated in the oven with the cooking fat before the eggs are added. Some garnish ingredients are
added to the pan before the eggs; others are added when the curds are almost completely set.
3. Add the eggs and cook the omelet until the eggs are properly set. Add any additional
fillings or garnishes, if desired.
For individually prepared rolled and folded omelets, keep the eggs in constant motion as the
omelet cooks. Cook rolled and folded omelets over brisk heat to assure that the eggs begin to set
almost immediately and don’t stick to the pan. If using an omelet pan, use one hand to swirl the
pan over the heat source and the other to stir the eggs from the bottom and sides of the pan with
the back of a fork or a heat-resistant rubber spatula. Use a flexible spatula to turn and stir an
omelet cooked on a griddle.

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Individual flat omelets are usually started over high heat to set the first side. The egg mixture is
poured into the pan and cooked without stirring. Flat omelets may be inverted and finished on
the second side, still on the stovetop, or they can be finished by transferring them into a hot oven
or under a broiler without first inverting the omelet. Souffleed omelets are typically baked in a
hot oven throughout cooking time.

Garnishes for flat and souffleed omelets are added at the start of cooking time. For rolled or
folded omelets, add fillings such as cheese when the curds are barely set.
4. Evaluate the quality of the finished omelet.
A rolled omelet should be oval in shape and golden-yellow in color with a creamy, moist
interior. A folded omelet is half-circle shape; the exterior is sometimes allowed to take on a very
light golden color. A flat omelet should be dense but moist, able to be cut or sliced into portions
yet still hold its shape. A souffleed omelet should be light and foamy with slight golden color on
the upper surface; it starts to lose its volume rapidly after coming out of the oven, however.

FRYING EGGS
Fried eggs American Style may be served sunny side up (not turned) or over (turned
once). Fried eggs may be basted with fat as they fry. Dishes like huevos rancheros, for example,
feature fried eggs as part of a hearty dish of eggs, tortillas, and beans. The French prefer shirred
eggs (sur le plat), which are cooked in the oven with various garnishes.
HOW TO FRY EGGS
1. Heat the pan and the cooking fat over moderate heat.
Place a frying pan over medium heat. Add the cooking fat to the pan and continue to heat until
the fat is hot. The ideal temperature range for frying an egg is 255C to 280F, the same range at
which butter sizzles without turning brown. If using a griddle, adjust its temperature and brush
the surface with oil or other cooking fat. Temperature control is crucial. If the heat is too low,
the egg will stick; if it is too high, the edges of the white may blister and brown before the rest of
the egg is properly cooked.
2. Break the eggs into cups and slide into the hot fat.
Fried eggs should have intact yolks, unless the customer requests that they be broken. Breaking
the egg first into a cup lets you reserve any uncooked eggs with broken yolks for other uses, and
keeps bits of eggshell out of the pan. It also keeps your work area neat.
Slide or pour the egg out of the cup and into the pan.
3. Cook the egg until done as desired.
Eggs are done once the whites have coagulated; the yolks may be soft and runny or set. For eggs
cooked over easy or over hard, flip the eggs or turn them with an offset spatula or palette knife.
Some chefs baste the eggs with hot fat to set the top instead of turning them. Another alternative
is to sprinkle a few drops of water on the egg, cover the pan, and let the water steam the eggs.
4. Evaluate the quality of the finished fried eggs.
Properly fried eggs have shiny, tender, fully set whites and a fairly compact shape. They are not
blistered or browned. The yolk should remain intact and should be centered in the egg. Yolks
should be properly cooked, according to customer request or intended use

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*** Eggs over easy, medium, or hard – Turn the eggs near the end of their cooking time with a
spatula and cook them on the second side until done as desired (20 to 30 seconds for over easy, 1
minute for over medium, 2 minutes for over hard).

EGGS BENEDICT
Ingredients:
½ English Muffin
Butter, as needed
1 pc Egg
1 slice Canadian Bacon or Ham, Cooked (about 60 grams)
50 ml Hollandaise Sauce

Procedure:
1. Toast the muffin half. Spread it with butter and place on a serving plate.
2. Poach the egg according to the basic procedure.
3. While the egg is poaching, heat the Canadian bacon or ham for 1 minute on a hot griddle
or in a sauté pan. Place the meat on the toasted muffin.
4. Drain the poached egg well and place in on the Canadian bacon.
5. Ladle Hollandaise sauce over the top. Serve immediately.

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Learning Task 8:
1. Make a short video showing the proper way of cooking eggs.
Required:
2 kinds of eggs cooked using moist-heat method
2 kinds of eggs cooked using dry-heat method

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References:
The Culinary Institute of America (2011). The professional chef, 9th edition. USA: John Wiley
and Sons, Inc.
Gisslen, W (2011). Professional cooking: 7th edition. USA: John Wiley and Sons, Inc.
Guzman, M., etal (1986). Basic Foods for Filipinos. Manila:Meriam and Webster Inc.

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