Preparing

Egg Dishes
Mr. Mark Fredlander H. Buquid
Instructor
 TYPES OF EGG

Chicken Egg Duck Egg Quail Egg

the most common type of • stronger in flavor
egg • sometimes offered as an
option for fried eggs and
omelets
• Tiny, flavored eggs,
• Mostly used as a starter or
as a cocktail shack.
• They are served hard-
boiled.
 GRADE & SIZE
• Most eggs sold are graded for freshness and size according to USDA
standards.
• The process of grading for freshness is known as candling, which entails
placing the egg in front of a very strong light beam in a darkened room.
• Twirling the egg in front of the light makes it possible to judge the thickness
of the white, the size and position of the yolk, and the size of the air cell.
 GRADE & SIZE
• The freshest egg has a thick white that supports the rounded, firm
yolk and a smaller air cell.
• The freshness of an egg refers to its quality, not its age.
• The freshest eggs are Grade AA, followed by Grade A and Grade
B.
• The color of the shell does not influence egg quality.
• Eggs are also classified according to size and weight.
• When eggs are graded, the carton or case receives a label that
indicates the grade (freshness) and size.
• Although quality and size are both marked on the carton, they are
not interrelated.
• Eggs of any size may be in any of the three grades.
 GRADE & SIZE
Classification Weight Per Dozen
Jumbo 30 oz
Extra Large 27 oz
Large 24 oz
Medium 21 oz
Small 18 oz
Peewee 15 oz
MARKE
T
FORMS
OF
Fresh
Fresh or shell eggs are used most often in
the food service operation.
Frozen
• Frozen eggs are available in several forms:
 Whole eggs
 Whites
 Yolks
 Whole eggs with extra yolks
• Usually made from high-quality fresh eggs and
are excellent for use in scrambled eggs, omelets,
French toast, and baked goods.
• They are pasteurized and are usually purchased
in 30-pound cans.
• Take at least 2 days to thaw at cooler
temperature.
Dried
• Dried eggs are available in several forms:
 Whole eggs
 Yolks
 Whites (albumen)
• Used primarily for baking.
• Not suggested for use in breakfast cookery.
• Unlike most dehydrated products, dried eggs are
not shelf-stable and must be kept refrigerated or
frozen, tightly sealed.
Purchasing & Quality
• The size of the eggs does not affect the quality but does affect the price.
• Look for the following points when buying eggs:
 The eggshell should be clean, well-shaped, strong, and slightly rough.
 When eggs are broken there should be a high proportion of thick white
to thin white. If an egg is kept, the thick white gradually changes into a
thin white and water passes from the white to the yolk.
 The yolk should be firm, round (not flattened), and of good even color.
As eggs are kept, the yolk loses strength and begins to flatten, water
evaporates from the egg and is replaced by air.
Food Value
• Contain most nutrients and are low in
calories (2 eggs contain 180 calories).
• Egg protein is complete and easily
digestible and therefore is useful to balance
meals.
• Useful as a main dish as they are a
protective food and provide energy and
material for the growth and repair of the
body.
Salmonella
• Hens on pass salmonella bacteria into
their eggs and thus cause food
poisoning.
• To reduce this risk, pasteurized eggs
may be used where appropriate.
Storage
• Store in a cool but not too dry place at about 0 degree to 5 degree Celsius
is ideal. The humidity of the air and the amount of carbon dioxide in the
air are controlled. In this condition, eggs will keep up to 9 months.
• Due to the porous nature of the eggshells, they will be able to absorb any
strong odors, therefore they should not be stored near strong-smelling
foods such as onions, fish, or cheese.
• Pasteurized eggs are washed, sanitized, and then broken into sterilized
containers. After combining the yolks and whites they are strained,
pasteurized that is heated to 63•C for one minute then rapidly cooled.
 Health, Safety, & Hygiene
02
Eggs should be stored
01 away from possible
contaminants, such as 03
raw meats, strong
Eggs should be stored smelling foods. Stocks should be
in a cool place, rotated: first in, first
preferably inside the out.
refrigerator.
 Health, Safety, & Hygiene
05
Preparation surfaces,

04 utensils and containers

should be regularly 06
cleaned and always
Cracked eggs should cleaned between Egg dishes should be
not be used. preparation. consumed as soon as
possible after preparation or
if not for immediate use,
refrigerated.
THANK
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