PR E PA R IN G E G G D I S H E S

LESSON 2
OBJECTIVES
•EXPLAIN THE USES OF EGGS IN CULINARY ARTS
•COOK EGG DISHES IN ACCORDANCE WITH THE PRESCRIBED
SALAD
•IDENTIFY THE METHODS OF EGG PREPARATION
•IDENTIFY THE UTENSILS IN PREPARING AND COOKING EGGS
•RATE THE FINISHED PRODUCTS USING RUBRICS
UTENSILS IN PREPARING AND COOKING EGGS

• NON-STICK PAN Non-stick pans are made by

coating steel or aluminium
pans with synthetic polymer
known as
polytetrafluoroethylene
(PTFE), which keeps food from
sticking to the surface.
Omelet pans are specifically designed
for making omelets. These are shallow • OMELET PAN
skillets with flared sides and long
handles. They are typically 7 top 10
inches in diameter. Aside from
traditional omelet pans, folding omelet
pans, which consist of two semi-
circular pans attached by hinges, can
be used for cooking omelets.
• ELECTRIC EGG COOKER
This is an electric appliances
that cooks eggs in the shell
using steam. Most models
have cups or inserts for
poaching eggs and even
frying or scrambling eggs.
An egg poacher consists of a • POACHER
pan with a rack that holds
small cups. Eggs are placed
in the cups and are poached
over simmering water.
 A coddler is a small cup made
• CODDLER of porcelain, heatproof glass, or
pottery with a lid that is
screwed on. Eggs are broken
into the cup, which is then
covered and submerged in
simmering water in a pot or
pan. This coddles gently cooks
the eggs.
An egg ring is a band with or • EGG RING
without a handle. It is used
for holding eggs while they
are being fried or poached.
• WHISK A whisk is a tool used for
beating eggs for scrambled
eggs. It is also used for
beating egg whites for
meringue or to be
incorporated in cakes and
other baked goods.
• SPATULAS Spatulas are tools with a wide,
flat blade made of metal, wood,
or rubber that is attached to a
wooden, metal, or plastic
handle. This are used for
stirring scrambled eggs while
cooking, as well as for flipping.
UTENSILS IN PREPARING AND COOKING EGGS

• SLICER This is a tool for slicing hard-boiled

eggs with one stroke. It is made up of a
slotted dish that holds the egg and a
hinged plate made up of several wires
or blades, which is brought down over
the egg in the dish to produce several
neat slices at once.
 This tool consists of a small cup
• SEPARATOR centered in a round frame
made of metal, plastic, or
ceramic. When an egg is
broken into the separator, the
cup catches the yolk, while the
slots around the frame let the
egg white slip through.
UTENSILS IN PREPARING AND COOKING EGGS
A wedger is used to cut
• WEDGER hard-boiled eggs into
equally sized wedges. The
hard-boiled egg is held in
the cup and the wires are
pulled over it.
 An egg piercer is a small cup with a
sharp spike in the center for
• PIERCER making a tiny hole in the large end
of an eggshell before the egg is
boiled. Piercing allows some air
inside the eggshell to escape. And
water to seep in while the eggs
cooks, which makes peeling the
egg easier.
UTENSILS IN PREPARING AND COOKING EGGS
Custard cups are small slope-sided
ceramic or heat proof glass cups
• CUSTARD CUPS used for making single-serving
custard dishes. Typically, these come
in 6-, 8-, and 10-ounce sizes. The cups
are filled with the custard mixture
and then placed in a deep baking dish
with water.
This is a round, shallow,
straight-sided ceramic dish, • QUICHE DISH
typically with scallop edges for
making quiche. It is sometimes
called a flan tart or dish. If one
is not available, a pie plate of
the same size can be used.
UTENSILS IN PREPARING AND COOKING EGGS
A soufflé dish is a deep dish
• SOUFFLÉ DISH with straight sides designed for
making soufflés. It is available
in various sizes. Straight-sided
casseroles, or baking dishes, or
saucepans can also be used for
making soufflés.
This shallow skillet ha
sloping sides and ranges • CREPE PAN
between 6 and 8 inches in
diameter. A crepe pan can
be non-stick, or made of
aluminum, cast iron, or
carbon steel.