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 PARTIALY SET.
 OVER HARD
FRY AND FLIP OVER. COOK
UNTIL THE YOLK IS
COMPLETELY SET.
EGG OVER EASY, MEDIUM,
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.
DESIRABLE QUALITIES OF
FRIED EGGS:
GLOSSY
MOIST
TENDER
COMMON PITFALLS:
EGGS BROWN AND CRISP
EGG WHITE BLISTERED
EGGS ODD SHAPED
EGGS STICKING
 EGG IS 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
 A GOOD-COOKED POACHED EGG
HAS A COMPACT,GLASSY,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.
STANDARD QUALITIES OF FRIED EGGS:
 WHITE SHOULD BE SHINY,UNIFORMLY SET AND
TENDER,NOT BROWNED,BLISTERED OR CRISP AT THE
EDGES
YOLK SHOULD BE SET PROPERLY ACCORDING TO THE DESIRES
DONENESS.SUNNY SIDE-UP YOLK SHOULD BE
YELLOW AND WELL ROUNDED.IN OTHER STYLES,THE YOLK IS
COVERED WITH A THIN LAYER OF COAGULATED WHITE
A PERFECTLY FRIED EGG IS A GLORY TO BEHOLD
– CRISPY EDGES AND A WOBBY,PINKISH YOLK
 THE EGG WHITE SHOULD BE
OPAQUE,FIRM AND TENDER,NOT
CHEWY,CRISP OR BROWN
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 PAN AND COVER TO
STEAM COOK THE TOP.A THIN FILM WITH COAGULATED WHITE WILL
COVER THE YOLK WHICK SHOULD REMAIN LIQUID
 Culinary Uses
• Eggs as thickening agent and binder (Soups), (Pampalambot)
• Eggs as leavening agent (Pampalasa).
Baked products such as sponge cake, Chiffon cakes, Meringues, and souffles
make use of eggs as leavened resulting in light, airy texture. This is explained by
the incorporation of air during the beating of eggs. Foam is formed when the
albumen surrounds a colloidol system of air bubbles. When beating egg whites,
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
food” (Protein)
- Contain lutein and zeaxanthin that reduce the risk of cataracts
and mascular degeneration.
°Eggs may also belong to “designer foods”
Designer food are foods that have been modified through biotechnology to
enhance
their quality or nutritional value.
Variety of Egg Dishes
 Cooking Eggs in the Shell
• Although the term boiled may appear in the name, eggs prepared in
the shell should actually be cooked at a bare simmer for best results.
Eggs are cooked in the shell to make hard and soft-cooked eggs. They
may be served directly in the shell or they may be shelled and used to
make another preperation, such as deviled eggs, or as a garnish in
salads or vegetables dishes Select a pot deep enough for the eggs to
be submerged in water. Have on hand slotted spoon, skimmer, spider
to remove eggs from the water once they are cooked.
Hard Cooked Eggs
Hard Cooked Eggs
Coddled Eggs
Soft-Cooked Eggs
Medium-Cooked Eggs
Poached Eggs
 Hard Cooked Eggs

•Put cold eggs into already

simmering water and
simmer for 30 seconds.
 Coddled Eggs

Put cold eggs into already

simmering water and simmer for
30 seconds.
 Soft Cooked Eggs

Put cold eggs into already

simmering water and simmer for
3 to 4
minutes.
 Medium Cooked Eggs

Put cold eggs into already

simmering water and simmer for
5 to 7 minutes.
 Poached Eggs
are prepared by slipping shelled eggs into barely
simmering water and gently cooking until the egg
holds its shape. The fresher the egg,
the more centered the yolk, the less likely the
white is spread and become ragged.