Prepare and Cook Egg

Dishes
Market Forms of Egg

 Fresh eggs or shell eggs

 Frozen eggs

 Dried eggs
Uses of Egg in Culinary

 It can be a main protein dish.

 It can be a main or accessory ingredient in

dishes from appetizer to dessert.
Effect of Heat on Eggs

 Coagulation of protein

 Formation of greenish discolaration.

Uses of Egg

 Cooked and serve

 Eggs as emulsifier
 As binding, thickening, and gelling
 As foam
 As coloring and flavoring agent
Variety of Egg
Dishes
 Cooking Eggs in the Shell

 Hard cooked egg- 12-15 minutes

 Coodled egg- 3 seconds

 Soft- cooked egg-2-5 minutes

 Medium cooked egg- 5-7 minutes

 Poached egg

 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.
 Add vinegar and salt to the water to
encourage the egg protein to set faster
Standard Qualities of Poached Eggs
and Cooked Eggs in the Shell

1. Bright, shiny appearance

2. Compact, round shore, not
spread or flattened
3. Firm but tender whites
4. Warm, liquid yolks
 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.
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
to pan
and cover to steam
cook the top. A thin
film of coagulated
white will cover the
yolk which should
remain liquid.
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 partially
set.
Over hard

Fry and flip

over. Cook
until the yolk
is completely
set.
 Standard Qualities of
Fried Eggs
1. White should be shiny, uniformly set, and tender, not browned,
blistered or crisp at edges.

2. Yolk should be set properly according to desired doneness. Sunny

side-up yolks should be yellow and well rounded. In other styles, the
yolk is covered with a thin layer of coagulated white.

3. Relatively compact, standing high. Not spread out and thin.

4. A fried egg should have a yolk covered with a thin film of coagulated
egg white and still remain slightly fluid.
6. The egg white should be opaque, firm and
tender, not chewy, crisp or
brown.

7. A perfectly fried egg is a glory to behold –

crispy edges and a wobbly,
pinkish yolk.

8. It will provide a fried egg with a slightly crispy,

frilly edge; the white will
be set and the yolk soft and runny
 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. Whether
prepared to order or to serve on a buffet line,
scrambled eggs must be served hot, fresh
and moist.
 Omelets
 The rolled, or French-style, omelets start out like
scrambled eggs, but when the eggs start 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 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.
Suggested Omelet Fillings
Cheese
Sauteed or cream Mushroom
Creamed or curried chicken
Creamed or buttered spinach
Sauteed onion
Bacon
Potatoes
Formative
Assessment
Label the part of egg.
1.
2.
3

8.

4. 3.
5.
9.
6. 7.
Direction: Label the types of
fried eggs
Write your answer on your notebook
 Enumerate the five variety
egg dishes.
15 Cooking egg in the shell

16 Poached Egg

17 Fried Egg

18 Scrambled Egg

19 Omelet
Fullname of your teacher in t.l.e

20. Myra T. De Jesus