Republic of the Philippines

Mindanao State University

WAO COMMUNITY HIGH SCHOOL
Wao, Lanao del Sur

TECHNOLOGY AND LIVEHOOD EDUCATION 10

Lesson 2: 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.

Eggs are also sold in several processed forms: bulk or fluid whole eggs (which sometimes include a
percentage of extra yolks to obtain a specific blend), egg whites, and egg yolks.
Pasteurized eggs are used in preparations such as salad dressings, eggnog, or desserts, where the
traditional recipe may have indicated that the eggs should be raw. These products generally are available in
liquid or frozen form.
Frozen egg products on the other hand are used as ingredients by food processors. Products containing
egg yolk usually have salt, sugar or corn syrup added to prevent gelation or increased viscosity during freezing.
They are packed in 30lB.containers and in 4-, 5-, 8-, and 10-lB.pouches or waxed or plastic cartons.
Dried powdered eggs are also sold and may be useful for some baked goods or in certain
circumstances.
For food service use, they are generally sold in 6-oz. pouches, and 3-lB.and 25-lB. poly packs. Egg
substitutes may be entirely egg-free or may be produced from egg whites, with dairy or vegetable products
substituted by yolks. These substitutes are important for people with reduced-cholesterol diet requirement.
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 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.
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
Lecithin and lysolecithin are responsible for the remarkable ability of egg yolk to act as an emulsifying
agent; both are phosphoproteins containing polar and non-polar ends such that the polar end holds water
while the non-polar end holds the fat, thus, prevent oil droplets in suspension from coalescing.
3. As binding, thickening agent, and gelling agents
Eggs are useful as binding, thickening and gelling agents because they contain proteins that are easily
denatured by heat
Using whole egg requires lower coagulation temperatures resulting in a stiffer gel.
Addition of sugar, raises coagulation temperature producing softer, weaker gel.
Softer gel is produced with the addition of scalded milk and acid.
In cooking custards, Bain Marie, double boiler or steamer is used to avoid boiling which can produce a
porous custard.
Soft custards are produced by constant stirring.
4. As foam
When egg is beaten albumen is denatured, air is incorporated as white is stretched into thin films.
With continued beating, the air cells are subdivided and volume is increased.
Protein network dries up and stabilizes the gas or air foams.
5. As coloring and flavoring agent
Egg Products
1. Balut from duck eggs
2. Pidan eggs / Century eggs
3. Pickled eggs

Culinary Uses of Egg

1. Eggs as a thickening agent and binder
When used as binder or thickener, the hydrophilic colloids of yolks and whites, due to the
presence of proteins are converted into a hydrophobic colloids thus turning it into gel.
2. Eggs as leavening agent
Baked products such as sponge cakes, chiffon cakes, meringues, and souffles make use of eggs
as leavened resulting in a light, airy texture. This is explaines by the incorporation of air during the
beating of eggs. Foam is formed when the albumen surrounds a colloidal systme of air bubbles. When
beating egg whites, overbeating must be avoided as this tends to stretch the albumen and would result in
a dry, watery appearance.
At high temperature, the gel toughens. This explains why the white becomes an opaque mass
when cooked at a temperature of 62 0c. For egg yolk, coagulation starts at 65 0c.

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Variety of Egg Dishes
A. Cooking Eggs in the Shell
Hard and soft-cooked eggs are cooked only by simmering and not by boiling to prevent overcoagulation
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.
Sometimes yolks of eggs may become greenish during cooking. This color is due to the formation of
iron sulfide. Darkening often occurs in eggs wherein the pH of the albumen is high. It may also be a result of
cooking too long at very high temperature.
To avoid this, fresh eggs should always be used. Eggs should be cooked within a minimum period and
cooled immediately in running water after cooking.
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.
They may be served directly in the shell or they may be shelled and used to make another preparation,
such as deviled eggs, or as a garnish for salads or vegetable dishes.

Here are the different ways of cooking eggs in the shell:

1. Hard – Cooked Eggs

It is a type of egg dish that is cooked in the shell until the yolk and
the white are completely solid.

Procedure:
1. Prepare tools, equipment and food items.
2. Place the eggs in a pot. Fill the pot with enough cold water to cover the eggs by 2 in/5in.
3. Bring the water to a boil and immediately lower the temperature to a simmer. Begin timing the cooking at
this point.
4. Cook small eggs for 12 minutes, medium eggs for 13 minutes, large eggs for 14 to 15 minutes, and extra-
large eggs for 15 minutes.
5. Drain immediately and cool under cold running water to stop cooking.
6. Peel as soon as possible by cracking the shell starting from the large end. For easier peeling, peel while
Still warm, and hold under running water to help loosen the shell.
7. Serve the eggs or refrigerate until needed.

2. Coddled Eggs

In cooking, coddled eggs are eggs that are gently or lightly cooked
in water just below boiling temperature in or out of the shell or other
container.
It is a method of cooking an egg in which the egg is cooked more
slowly than a boiled egg, but basically yields the same results, except that
the egg is tenderer.

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Procedure:
1. Pierce the large end of the eggs with a pin or needle. This pierces the air cell in the egg, allowing the air
to escape, which prevents a flat spot from forming on the large end of the egg during the cooking
process. It also helps to make the eggs easier to peel after cooking.
2. Pour cold water into a saucepan and add 1½ teaspoons of salt per quart of water. (The salt may help
make the peeling process easier). Make sure there is enough water in the pan so that the eggs will be
completely covered with the water. With a large spoon, place the eggs in a single layer on the bottom of
the pan.
3. Place the pan on medium heat and bring the water to a simmer but not to a full boil. Remove the pan
from the heat and cover it. The length of time that the eggs remain in the covered pan determines the
degree of firmness of the yolk:
Soft yolk: 4 to 6 minutes
Medium yolk: 6 to 8 minutes
Hard yolk: 20 to 25 minutes
4. To stop the cooking process, run cold water over the eggs. It is best to use older eggs for coddling
because they peel easier.
Retrieved from: Coddled Eggs - How To Cooking Tips - RecipeTips.com

3. Soft-Cooked Eggs

It is a type of egg where whites of the eggs are firm, but the yolk
stays in a silky, creamy, liquid gold state that is a little like a cross
between butter and melted cheese.

Procedure:
1. Add 1 inch of water to a sauce pot, cover, and bring to a boil over high heat.
2. Once boiling, add an egg (or however many you'd like as long as they are in a single layer in the bottom
of the pot), straight from the refrigerator into the pot. Replace the lid and let it continue to boil for
exactly six minutes.
3. After six minutes, remove the egg(s) from the pot and place them in an ice water bath or run under cool
water until they are cool enough to handle. Peel, and enjoy!
NOTE:
If you do not plan to eat the egg immediately, cool the eggs completely in an ice water bath to stop the
cooking process. Otherwise, the eggs can be peeled and eaten warm as soon as they are cool enough to handle.
Retrieved from: Perfect Soft Boiled Eggs - Step https://www.budgetbytes.com/make-soft-boiled-eggs/ by Step
Photos and VIDEO - Budget Bytes

4. Medium-Cooked Eggs

Eggs boiled in their shells until the whites are firm and the yolks
are partially firm but not completely firm, as they would be in a hard-
cooked egg.

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Procedure:
1. Take a saucepan and fill it with cold water from the tap. Gently lower the eggs into the saucepan one at a
time.
2. Place the pan over a medium heat. When the water reaches a simmer, start the timer so you can precisely
time the cooking process. If you gently stir the eggs in a clockwise direction, the movement of the water
will help center the yolks.
3. Simmer the eggs for 5 minutes for medium boiled eggs that have well set whites and thick, almost runny
yolks.
4. Use a large spoon to remove the eggs from the water.
5. Cool the eggs by running them under cold tap water for 30-60 seconds or placing them in a bowl of iced
water.
Retrieved from: Medium Boiled Eggs Recipe: How To Make Perfect Medium Boiled Eggs
(australianeggs.org.au)

5. 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.
Poached eggs can be prepared in advance and held safely
throughout a typical service period to make the workload easier during
service. Slightly under poach the eggs, shock them in ice water to arrest
the cooking process, trim them, and hold them in cold water. At the time
of service, reheat the eggs in simmering water.
Eggs are most often poached in water, though other liquids, such as red wine, stock, or cream, can also
be used. Add vinegar and salt to the water to encourage the egg protein to set faster. Otherwise, the egg whites
can spread too much before they coagulate.
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
Procedure:
1. Prepare tools, equipment and food items. Be sure that eggs are chilled until ready to poach.
2. Combine the water, salt and vinegar, in a deep pan and bring it to a bare simmer.
3. Break each egg into a clean cup, and then slide the egg carefully into the poaching water.
4. Cook for 3 to 5 minutes, or until the whites are set and opaque.
5. Remove the eggs from the water with a slotted spoon, blot them on absorbent toweling, and trim the edges if
desired.
6. Serve or chill and refrigerate for later use.

B. Eggs prepared out of the shell

This method involves breaking the egg and using both the yolk and white during cooking. Frying, and
the process of making scrambled eggs or omelet are some of the common methods done.

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Fried Eggs

A fried egg is a cooked dish made from one or more eggs which are
removed from their shells and placed into a pan, usually without breaking the
yolk, and fried with minimal accompaniment. Fried eggs are traditionally eaten
for breakfast in many countries but may also be served at other times of the day.

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.

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.
5. 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

Types of Fried Eggs

1. Sunny Side Up Egg

It is 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.

Procedure:
1. Get your frying pan on a medium to low heat and add enough olive oil to lightly coat the bottom of a
large nonstick pan (about 1 tablespoon).
2. Crack the eggs into the pan. As the oil gets hotter, you’ll see it start to change the color of the eggs. If
the oil starts to spit it’s because it’s too hot, so turn the heat right down. Cook until the tops of the whites
are set but the yolk is still runny.
3. When they’re ready, remove the pan from the heat and take the eggs out using a spatula. Place on a plate
and dab them with some paper towels to soak up any excess oil. Serve on toast – no need to butter it –
with a sprinkling of the sea salt and freshly ground black pepper.

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2. Basted Egg

This type of egg is sort of a cross between a sunny side up fried egg and a
poached egg.

It is similar to sunny side up, but the top is cooked by spooning hot fat
from the pan over the eggs. This can also be done with water or other liquid for a
version that is lower in fat.

Procedure:
1. Heat a non-stick pan over medium heat.
2. Add a small amount of non-stick spray, butter, or oil of your choice.
3. Crack an egg into the pan and add any desired seasoning (such as salt and pepper).
4. Allow the egg to cook only briefly before adding approximately 1 tablespoon of water. Immediately cover
the pan with a lid and allow the egg to cook for 2-3 minutes, depending on how well done you desire the egg.
The result will be an egg that is fried on the bottom and steamed on the top. The egg will look similar to
a sunny side up egg, except that the exposed portion of the yolk will take on a cloudy white appearance.

3. Over Easy Egg

It is cook until the white is just set but the yolk is still liquid. (Fry
and flip over.)

The egg is flipped and cooked for just a few seconds longer,
enough to fully set the whites but leave the yolk completely runny.

Procedure:
1. Heat the olive oil in a small, non-stick pan over medium heat.
2. Crack the egg directly into the pan and season generously with salt and pepper.
3. Cook for about two minutes, then use a spatula to flip the egg, being careful not to break the yolk.
4. For a runny yolk, turn off the heat and let the egg sit for one minute. If you prefer a slightly more cooked
yolk, turn the heat down to low and cook one to two minutes.

4. Over Medium Egg

It is done by frying and flipping over. Cook until the yolk is

partially set.

This time, the flipped egg cooks for a minute or two, long enough
to partly set the yolk but still leave it a little creamy (yet not thin and
runny). If you know what your yolk is like from a 7-minute soft-boiled
egg, you know what you get with over-medium.

Procedure:

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 1. Place 1 tsp. butter into a small- or medium-sized skillet. Add more butter if you plan to cook more than
one egg at a time.
2. Place the skillet over high heat on the stove.
3. Allow the butter to melt in the pan; using a spatula, spread it evenly throughout the bottom of the pan.
4. Crack one egg into the center of the skillet and cover the pan to help the egg cook evenly. Reduce the
burner's heat to low.
5. Flip the egg over carefully once the whites have completely set, which means that they will be solid
rather than runny. Flipping the egg before the whites are set can increase your chances of breaking the
yolk since the egg is more likely to fall apart. Carefully slide your spatula under the egg and gently place
it on its second side. If you are cooking multiple eggs, flip them one at a time.
6. Cook the egg for no more than one minute on the second side.
7. Remove the egg from the pan after the second side is finished cooking. Again, do so carefully by gently
sliding your spatula under the egg and laying it softly on your plate. Serve immediately.

5. Over hard Egg

It is done by frying and flipping over and cook until the yolk is
completely set.
The flipped egg cooks long enough to fully set the yolk, which has
the same consistency as a fully hard-boiled egg.

Procedure:
1. In a nonstick skillet set over medium-low heat, melt 2 teaspoons butter until bubbling, then gently slide a
pasteurized egg into the skillet.
2. Season the egg with salt and pepper to taste and cook about 2 minutes.
3. When the white is set and opaque, and the yolk is firm but not hard, flip the egg and continue cooking
another 1 to 2 minutes or until desired doneness.

6. Scrambled Eggs

It is a dish of eggs prepared by beating them with a little

liquid and then cook and stir gently.

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.

Choose eggs that are fresh, with intact shells. Adding a small amount of water or stock (about 2tsp/10ml
per egg) to the beaten eggs will make them puffier as the water turns to steam. Milk or cream may be used to
enrich the eggs. Scrambled eggs can be seasoned with salt and pepper, and/or flavored or garnished with fresh
herbs, cheese, sautéed vegetables, smoked fish, or truffles.

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 Eggs can be scrambled in a sauté pan or on a griddle. Nonstick surfaces make it easy to prepare
scrambled eggs with a minimum amount of added fat. Pans used for eggs should be reserved for that use only, if
possible. A table fork, wooden spoon, or spatula is needed for stirring the eggs in cooking.

Do not overcook scrambled eggs or hold them too long. Overcooked eggs are tough and watery and will
turn green in steam table. Scrambled eggs should be soft and moist.

Procedure:
1. Collect equipment and food items.
2. Break eggs into a stainless steel bowl and beat until well blended. Season with salt and pepper.
3. Add small amount of milk or cream about 1 to 1 ½ t, if desired.
4. Heat butter in a small sauté pan or heat nonstick pan over medium heat and add butter or oil, tilting the pan to
coat the entire surface. The pan should be hot but not smoking.
5. Pour the egg mixture into the pan.
6. Cook over low heat, stirring frequently with the back of the fork or wooden spoon until the eggs are soft and
creamy.
7. Remove the eggs from the heat when fully cooked, but still moist.
8. Serve at once.

7. 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. Choose eggs that are fresh, with intact shells. As with
scrambled eggs, the ability of the egg to hold its shape is irrelevant,
but fresh eggs are preferable.

Omelets can be seasoned with salt, pepper, and herbs. Clarified butter or oil is the most common
cooking fat. Omelets may be filled or garnished with cheese, sautéed vegetables or potatoes, meats, and
smoked fish, among other things. These fillings and garnishes are incorporated at the appropriate point to be
certain they are fully cooked and hot when the eggs have been cooked. Grated or crumbled cheeses will melt
sufficiently from the heat of the eggs, and are often added just before an omelet is rolled or folded.

Two Factors for Making Quality Omelets

1. High Heat. This is an opposite to the basic principle of low temperature egg cookery. The omelet cooks so
fast that its internal temperature never has time to get too high.
2. A conditioned omelet pan. The pan must have sloping sides and be of the right size so the omelet can be
shaped properly. It must be well seasoned or conditioned to avoid sticking.
Procedure:
1. Prepare equipment and food items.
2. For each portion, beat 3 eggs well and season with salt and pepper. Add the liquid, if using.
3. Heat a nonstick omelet pan over high heat and add the butter or oil, tilting the pan to coat the entire surface.
4. Pour the entire egg mixture into the pan and scramble it with the back of the fork or wooden spoon.
5. Move the pan and the utensil at the same time until the egg mixture has coagulated slightly. Smooth the eggs
into an even layer.
6. Let the egg mixture finish cooking without stirring.

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7. Tilt the pan and slide a fork or a spoon around the lip of the pan, under the omelet, to be sure it is not
sticking. Slide the omelet to the front of the pan and use a fork or a wooden spoon to fold it inside to the
center.
8. Turn the pan upside down, rolling the omelet onto the plate. The finished omelet should be oval shaped.

Part of serving food is presentation. It should appeal to your mouth, nose, and eyes. You don‘t have to
be a trained chef to learn the basics of plating, which is the art of presenting food in an attractive way.

III. SUMMARY OF CONCEPTS

Several ways of marketing eggs were designed with preference to customers in order to satisfy its needs.
Aside from the nutritional benefit of eggs, it has also a lot of uses in the field of culinary. These uses are
identified to know its characteristics before or after its application. Eggs may also be cooked in a lot of ways. It
could be cooked in a shell or out of the shell.

References:

DepEd Learner’s Material

Learning and Living in the 21st Century Worktext for TLE 10

Retrieved from:

Hard Boiled Egg - Definition and Cooking Information - RecipeTips.com

Coddled Egg - Definition and Cooking Information - RecipeTips.com
Coddled Eggs - How To Cooking Tips - RecipeTips.com
https://www.budgetbytes.com/make-soft-boiled-eggs/
Medium Cooked Eggs - Definition and Cooking Information - RecipeTips.com
Medium Boiled Eggs Recipe: How To Make Perfect Medium Boiled Eggs (australianeggs.org.au)

If you have questions, don’t hesitate to ask your teacher for assistance.
Contact me through my FB Account: JUAN ANTONIO

Prepared by: Checked by:

JHON ANTHONY C. CATINOY MARY GRACE S. JAPOS

Subject Teacher (10-Pilot, Mahogany) Academic Coordinator

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 Republic of the Philippines
MINDANAO STATE UNIVERSITY
WAO COMMUNITY HIGH SCHOOL
Wao, Lanao del Sur

Name: ______________________________ Grade & Section: ___________________ Date: ___________

SUMMATIVE TEST NUMBER 2: Prepare and Cook Egg Dishes

(Technology and Livelihood Education 10)
Test I. WORD PUZZLE: The following terms are all associated with the market forms of egg and types of egg
dishes. Figure out what these terms are by filling out the blank boxes.

1. F S G

2. O D E

3. N Y I E

4. T D

5. V M I M

6. M L

7. O C E

8. E I O E

9. R R

1
S A L D
0.

Test II. TRUE OR FALSE: Write True if the statement is correct and False if the statement is wrong.
___________________1. Pasteurized eggs are used in preparations such as salad dressings, eggnog, or desserts
where the traditional recipe may have indicated that eggs should be raw.
___________________2. Egg substitute may be entirely egg-free or may be produced from egg whites with
dairy or vegetable products substituted by yolks.
___________________3. The formation of greenish discoloration at the interface of the yolk and white is
produced when egg is undercooked.
___________________4. Eggs are useful as binding, thickening and gelling agents because they contain
proteins that are easily denatured by heat.
___________________5. To poach egg means to cook the egg in boiling water and adding salt and vinegar.

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___________________6. When egg is beaten, albumen is denatured and air is incorporated as white is stretched
into thin films.
___________________7. Froth stage in egg whites means large air bubbles that flow easily.
___________________8. At high temperature, the gel toughens.
___________________9. Eggs should only be simmered not boiled to prevent over coagulation.
__________________10. Eggs cooked in shell should be cooked within a minimum period and cooled
immediately in running water after cooking.
Test III. IDENTIFICATION: Identify what is being described in each given item below. Write your answer
on the space provided before each number.

Test IV. IDENTIFYING MARKET FORMS OF EGG: For each characteristic of egg described below,
identify its corresponding market forms by writing FRESH, FROZEN or DRIED that best describes the
characteristic.
___________________1. It can be used in a wide range of recipes, from baking to breakfast dishes with
consistent quality.
___________________2. It has the longest shelf life among the three forms as they can be stored for an
extended period of time without refrigeration.
___________________3. It has delicate shells that can crack or break easily, requiring careful handling.
___________________4. It is pasteurized to ensure food safety by eliminating harmful bacteria while
maintaining quality.
___________________5. It is dehydrated and processed into a granulated form which significantly reduces
their moisture content.
___________________6. It has a natural, mild flavor that is commonly associated with eggs.
___________________7. Its products are lightweight, compact, and easy to store, making them suitable for
long-term storage and transportation.
___________________8. It needs to be reconstituted by adding water to restore them to their original form.
___________________9. It is convenient for cooking and baking as they eliminate the need to crack and
separate eggs, saving time and reducing waste.
___________________10. It has a relatively short shelf life compared to frozen and should be consumed within
a few weeks to ensure its freshness and safety.
___________________11. It can be a cost-effective option, especially for commercial food production and
baking due to its long shelf life.
___________________12. It contains a significant amount of water which contributes to their moisture content
and texture when cooked.
___________________13. It is typically sold in frozen state and need to be thawed before use.
___________________14. It has a much longer shelf life compared to fresh egg, often lasting several months
when stored properly in the freezer.
___________________15. It is typically used in its raw state for various applications.
Test V. PROCEDURE ARRANGEMENT. Arrange the following steps in cooking different types of egg
dishes in its logical order. Use number to indicate its order.
A. Poached Egg
_____a. Cook the egg for 3 to 5 minutes, or until the white is set and opaque.
_____b. Remove the egg from the water with a slotted spoon.
_____c. Break each egg into a clean cup and then slide the egg carefully into the poaching water.
_____d. Prepare tools, equipment and food items.
_____e. Combine water, salt and vinegar in a deep pan and bring it to a bare simmer.
_____f. Serve or chill and refrigerate for later use.
B. Hard Cooked Egg
_____a. Bring the water to boil.
_____b. Prepare tools, equipment, and food items.
_____c. Drain immediately and cool under cold running water to stop cooking.
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 _____d. Peel as soon as possible by cracking the shell starting from the large end.
_____e. Cook the eggs according to their prescribed time per size.
_____f. Fill the pot with enough cold water.
C. Scrambled Egg
_____a. Remove the eggs from the heat when fully cooked but still moist and serve.
_____b. Add small amount of milk or cream.
_____c. Heat butter in a small sauté pan and pour the egg mixture.
_____d. Cook over low heat until the eggs are soft and creamy.
_____e. Break eggs into a stainless bowl and beat until well blended.
_____f. Collect equipment and food items.
D. Poached Egg
_____a. Break the egg into a clean cup, and then slide the egg carefully into the poaching water.
_____b. Blot the eggs on the absorbent towel and trim the edges if desired.
_____c. Cook for 3 to 5 minutes.
_____d. Prepare tools, equipment, and food items. Be sure that the eggs are chilled until ready to poach.
_____e. Remove the egg from the water with a slotted spoon.
_____f. Combine the water, salt, and vinegar in a deep pan and bring it to a bare simmer.
E. Over-Medium Egg
_____a. Place 1 tablespoon of butter into a skillet and allow it to melt.
_____b. Carefully flip the egg over once the whites have completely set.
_____c. Remove the egg from the pan.
_____d. Cook the egg for no more than one minute on the second side.
_____e. Crack one egg into the center of the skillet and cover the pan to help the egg cook evenly.

Test VI. NAMING EGG DISHES: Give the correct name of each egg dish shown below.

____________ ____________ ____________ ____________ ____________

____________ ____________ ____________ ____________ ____________

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References:
Bread and Pastry Production Volume 1 by Leonora D. Basbas
Learning and Living in the 21st Century Worktext for TLE 10
Bread and Pastry Production Learners Material

If you have questions, don’t hesitate to ask your teacher for assistance.
Contact me through my FB Account: JUAN ANTONIO

Prepared by: Checked by:

JHON ANTHONY C. CATINOY MARY GRACE S. JAPOS

Subject Teacher Academic Coordinator

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 Republic of the Philippines
Mindanao State University
WAO COMMUNITY HIGH SCHOOL
Wao, Lanao del Sur

Name: ______________________________ Grade & Section: ___________________ Date: ___________

WORKSHEET NUMBER 1: Introduction to Egg Dishes

(Technology and Livelihood Education 10)

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 Fresh Eggs:

1. Short Shelf Life: Fresh eggs have a relatively short shelf life and should be consumed within a few
weeks to ensure their freshness and safety.
2. Raw State: Fresh eggs are typically used in their raw state for various applications, including baking,
frying, and poaching.
3. Delicate Shell: Fresh eggs have delicate shells that can crack or break easily, requiring careful
handling.
4. Natural Flavor: They have a natural, mild flavor that is commonly associated with eggs.
5. High Water Content: Fresh eggs contain a significant amount of water, which contributes to their
moisture content and texture when cooked.

Frozen Eggs:

1. Long Shelf Life: Frozen eggs have a much longer shelf life compared to fresh eggs, often lasting
several months when stored properly in the freezer.
2. Pasteurized: Frozen eggs are pasteurized to ensure food safety by eliminating harmful bacteria while
maintaining quality.
3. Convenience: They are convenient for cooking and baking, as they eliminate the need to crack and
separate eggs, saving time and reducing waste.
4. Versatility: Frozen eggs can be used in a wide range of recipes, from baking to breakfast dishes, with
consistent quality.
5. Frozen State: These eggs are typically sold in a liquid or frozen state and need to be thawed before
use. The freezing process can slightly alter their texture.

Dried Eggs:

1. Longest Shelf Life: Dried eggs have the longest shelf life among the three forms, as they can be
stored for an extended period without refrigeration.
2. Dehydrated: Dried eggs are dehydrated and processed into a powder or granulated form, which
significantly reduces their moisture content.
3. Lightweight and Compact: Dried egg products are lightweight, compact, and easy to store, making
them suitable for long-term storage and transportation.
4. Reconstitution: Before use, dried eggs need to be reconstituted by adding water to restore them to
their original form, making them versatile and suitable for various culinary applications.

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5. Economical: Dried eggs can be a cost-effective option, especially for commercial food production
and baking, due to their long shelf life and reduced transportation costs associated with their
lightweight form.

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