Learning Outcome 2

Prepare and Cook Egg Dishes

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 OBJECTIVES
Identify the market forms of eggs
 Explain the use of eggs in culinary arts
 Cook egg dishes in accordance with the
prescribed salad

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 CONTENT
Market forms of egg
 Uses of eggs in culinary arts
 Varieties of egg dishes
 Suggested projects: various egg dishes

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 MARKET FORMS OF EGG
A. Fresh
-purchased individually, by dozen,
or in trays of 36 pieces.
B. Frozen (pasteurized)
- Come in the form of whole eggs
with extra yolks and whites. This are
pasteurized and must be thawed
before use.
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C. Pasteurized Dry (Powdered)
- dried eggs are used primarily as ingredients in food
industry. This are not commonly sold directly to
consumers.

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D. Processed eggs products. Ex. salted eggs,
century eggs and pickled egg.

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How to determine if the eggs are fresh:
1.Clear, with no shell damage and check date label.
2.The shell of a fresh egg looks dull and porous. As it
begins to age, the shell takes on a shiny appearance.
3.Fill glass with water, immerse egg; if it stays at the
bottom of water that means the egg is fresh because it
has no air inside.
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How to determine if the eggs are fresh:
4. If the egg floats to the surface of water, then it is no
longer fresh because of the presence of air.
5. As egg ages, the white becomes thinner and yolk
becomes flatter.

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 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.
2. Formation of greenish discoloration at the interface of
the yolk and white when egg is overcooked
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 Effect of Heat on Eggs
a. Due to the reaction between the iron in the yolk
and the hydrogen sulfide liberated from the sulfur
containing ferrous sulfide.
b. Reaction is favored by : 1. High cooking
temperature; 2. Prolonged cooking
c. Reaction is prevented by immediate cooling of the
egg (e.g. immersing in cold water) after cooking.
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 USES OF EGGS IN CULINARY ARTS
A. Leavening agent -- cakes
B. Clarifying agent -- consommé
C. Emulsify agent -- mayonnaise
D. Binding agent -- meatloaf
E. Thickening agent -- custards
F. Adhesive agent -- breading
G. Garnish -- salads
H. Main Course -- omelette 11
 Egg Dishes
1. Eggs cooked in a shell
Hard and soft-cooked eggs are cooked this way. Eggs
should only be simmered and not boiled to prevent over
coagulation which would cause the eggs to be tough.
The optimum cooking time for eggs in shells is 20 to 25
minutes. To avoid cracking of the eggs during cooking,
refrigerated eggs should be warmed at ambient
temperature before cooking. Before boiling, water at
room temperature should be used.
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A. Hard-Cooked Eggs – cook eggs from 12 to
15 min. depending on its size.

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B. Medium-Cooked Eggs – put cold eggs into
already simmering water for 5 to 7 min.

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C. Soft-Cooked Eggs – put cold eggs into already
simmering water for 3 to 4 min.

D. Coddled Eggs- put cold eggs into already

simmering water for 30 seconds.
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Cooking time for boiled eggs.
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Egg Dishes
2. 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.
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A. POACHED EGG - prepared by slipping shelled
eggs into barely simmering water and gently cooking
until the egg holds its shape.
Standard Qualities of Poached Egg
1. Bright, shiny in appearance
2. Compact, round shore, not spread
or flattened
3. Firm but tender whites
4. Warm liquid yolks
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B. FRIED EGG- Fried eggs call for perfectly fresh
eggs, the correct heat level, an appropriate amount
of cooking fat, and a deft hand.

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 TYPES OF FRIED EGGS
1. 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.

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 TYPES OF FRIED EGGS
2. 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.

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3. Over easy
Fry and flip over. Cook just until the
white is just set but the yolk is still liquid.

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4. Over medium
Fry and flip over. Cook until the yolk is
partially set.

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5. Over hard
Fry and flip over. Cook until the yolk is
completely set.

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C. SCRAMBLED EGG- 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.

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D. OMELETTE – a dish made
from eggs that are mixed
together, cooked without
stirring, and served folded or
rolled, often cooked with filling
of cheese, vegetables, or meat.
The rolled, or French-style,
omelettes start out like scrambled
eggs, but when the eggs start to
set, they are rolled over.
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The folded, American style
omelette is prepared in such
the same manner, though it
is often cooked on a griddle
rather than in a pan, and
instead of being rolled, the
American omelette is folded
in half.

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E. Baked Eggs- are prepared and
cook in a oven. Crack eggs in a tin
sheet, season with salt and pepper
then bake at required temperature.

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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.

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Standard Qualities of Fried Eggs
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.

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5. The egg white should be opaque, firm and
tender, not chewy, crisp or brown.
6. A perfectly fried egg is a glory to behold –
crispy edges and a wobbly, pinkish yolk.
7. It will provide a fried egg with a slightly
crispy, frilly edge; the white will be set and
the yolk soft and runny

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 ACTIVITIES
Directions: Given the different
recipes in preparing egg dishes,
perform an individual activity for
the following recipe that you will
picked- up from the fish bowl:
A. Poached Egg
B. Scrambled Egg
Note: Printed copy of rubric were provided to students. 32
 ACTIVITIES
C. Fried Egg ( Sunny- side up/ Over
–easy/ Over-medium/over-hard)
D. Omelette (Rolled/or American
Style)
E. Boiled Egg (Hard-Cooked/Soft-
Cooked/Medium-Cooked/Coddled)

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 Dimension P E R F O R M A N C E L E V E L
No
Excellent Very Satisfactory Satisfactory Needs Improvement Attemp
(4 pts.) (3 pts.) (2 pts.) (1 pt.) t Points
(0 pt.) Earned
1. Use of tools Uses tools and Uses tools and Uses tools and Uses tools and No
and equipment equipment correctly equipment correctly equipment correctly equipment attempt
and confidently at all and confidently but less confidently incorrectly and less
times most of the times sometimes confidently most of
the time

2. Application Manifests very clear Manifests clear Manifests Manifests less No

of procedures understanding of the understanding of understanding of understanding of the attempt
step- by-step the step- by-step the step-by-step step- by-step
procedure procedure procedure procedure seeking
but sometimes clarification most of
seeks clarification the time

Works independently Works Works Works No

with ease and independently with independently with independently but attempt
confidence at all times ease and confidence ease and confidence with assistance from
most of the time sometimes others most of the
time
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 P E R F O R M A N C E L E V E L
Dimension

Needs
Excellent Very Satisfactory Satisfactory No
Improvement
(4 pts.) (3 pts.) (2 pts.) Attempt Points
(1 pt.)
(0 pt.) Earned
3. Food safety, All members of the Demonstrates Demonstrates Not observing No
sanitation and group demonstrated food safety, food safety, food safety, attempt
hygiene food safety, sanitation sanitation and sanitation and sanitation and
and hygiene practices hygiene practices hygiene practices hygiene practices
most of the time sometimes most of the time
4. Final Output Output is very Output is very Output is Output is not so No
presentable and taste presentable and presentable and presentable and attempt
exceeds the standard. taste meets the taste is little below taste is not within
standard. the standard. the standard.

5. Time Work completed Work completed Work completed Work completed No

management ahead of time within allotted ___(mins./hours/d ___(mins./hours/ attempt
time ays) beyond days) beyond

TOTAL POINTS

Note: Printed copy of rubric were provided to students. 35

 EVALUATION
Directions: Identify the type of egg dish.
16. ________________________ 17. __________________________

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18. _____________________________ 19._________________________________

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20. _____________________________ 21. ____________________________

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22. _____________________________ 23. ____________________________

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24. _____________________________ 25. ____________________________

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