Prepare and

Cook Egg
Dishes
 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).

1. Fresh Eggs or shell eggs may be purchased individually, by dozen or in trays

of 36 pieces.
2. 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.
3. 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.
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
1. 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.
1. 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
 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
3. As binding, thickening agent,
and gelling agents
4. As foam
5. As coloring and flavoring agent
 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. The optimum
cooking time for eggs in shells is 20 to 25 minutes.
 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.
 Eggs may be cooked in a
lot of ways:

Culinary Uses
 Eggs as a thickening agent and binder
 Eggs as leavening agent
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.
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.
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.
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.
Omelets
• The rolled, or French-style, omelets start
out like scrambled eggs, but when the eggs
start to set, they are rolled over.
• There are two other styles of omelets, both
based upon a beaten mixture of eggs,
cooked either over direct heat or in an
oven.
• Omelets can be seasoned with salt, pepper,
and herbs. Clarified butter or oil is the most
common cooking fat.