Module Title: PREPARE EGG DISHES – Prepare & Cook Egg Dishes

Part I

INTRODUCTION

Eggs are produced commercially in farms with a few hundred laying

chickens, or in large laying complexes with thousands of layers. Small and
micro-sized backyard poultry either in small poultry cages or as free range
chicken are also producing eggs.

Eggs are highly nutritious and are some of the most abundant
sources of proteins for many families, including wealthy and poorer
Filipino families. This is because it is fairly easy to produce and it is also
very affordable.

However, if the eggs are not well taken care of, they have the
potential to cause illnesses. If the eggs have been contaminated with
bacteria, then they will likely cause food poisoning.

COMPETENCY

LO2 Prepare and Cook Egg Dishes Part I TLE_HECK10ED-Ib-d-2

DURATION: First Quarter Week 2

OBJECTIVES:

At the end of this module, the learners are expected to meet the
following learning outcomes:

1. Identify the market forms of egg;

2. Discuss the importance of egg substitutes; and
3. Distinguish the uses of eggs in culinary.

CONTENT: PREPARE EGG DISHES

A. Market Forms of Egg

B. Egg Substitutes
C. Uses of Eggs
D. Culinary Uses of Eggs
 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

Fresh eggs or shell eggs may be

purchased individually, by dozen or in
trays of 30 pieces. These are most often
use for breakfast cookery.

https://ima ges.app.goo.gl/oaXVDh7RzhWCbd2R9

2. Frozen Eggs

Frozen eggs are usually made from high-quality fresh eggs and are
excellent for use in scrambled eggs, omelets, French toast, and in baking.
They come in the form of whole eggs with extra yolks and whites. They
are pasteurized and are usually purchased in 30-pound (13.6 kg) cans.
These take at least two days to thaw at refrigerator temperatures.

https://images.app.goo.gl/WhFsZJw8BXQKxKRn6 https://images.app.goo.gl/eWLQ6kUS6N64Hqwq6

3. Dried Eggs

Dried eggs are used primarily for baking and ingredients in food industry.
They are not commonly sold directly to consumers. They are 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. Their whites are used for
preparing meringue.

https://images.app.goo.gl/59AhjV7UzX6nb2ZY6
 Eggs are also sold in several processed forms:
bulk or fluid whole eggs (which sometimes includes a
percentage of extra yolks to obtain a specific blend),
egg white s, 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 areavailable in liquid
or frozen form.
https://images.app.goo.gl/afsd5AwSHStETb2h7

Frozen egg products on the other hand 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 30-IB containers and in 4 -,5-, 8-, and 10-IB 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 6oz. pouches, and 3-IB and 25-IB poly packs.

Egg Substitutes

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.
 https://images.app.goo.gl/GbiZMum7v9cLWE8d8

Two Types of Egg

Substitutes

1. Egg substitutes that can

be used to make such dishes as
scrambled eggs, omelets, and
custards are made of
pasteurized egg whites with the
addition of a blend of ingredients
to substitute for the yolks, such
as vegetable oil, milk solids,
vegetable gums,
salt, emulsifiers, and
vitamin additives. They are sold
in bulk liquid form, usually
frozen, and can be
substituted, ounce for ounce, for
whole liquid eggs in most egg
preparations.

2. Eggless egg substitutes contain no egg product. They are made of

flours or other starches, plus vegetable gums and stabilizers, and,
sometimes, soy protein. They are intended for use in baked goods only
and are not suitable for use in breakfast egg preparations or custards. If
they contain no milk products (read ingredient lists on individual
products), they may be used in vegan diets.

Effect of Heat on Eggs

1. Coagulat
ion of Protein:
white at

https://elliesfoodblog.files.wordpress.com/2014/03/imagesca8dcyzy.jpg

60-65˚C, yolk at 65-70˚C

 2. Formation of greenish discoloration
at the interface of the yolk and white when egg is
overcooked

Uses of Eggs

A. Cooked and served “as is”

➢ in the shell – soft cooked or hard cooked

➢ 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

B. 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 ends holds
water while the non-polar end holds the fat, thus, prevent oil
droplets in suspension from coalescing.

C. 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

D. 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
➢ If only egg whites are used, the color turns white and soft peaks are
formed. The egg proteins collect at the air/liquid interface of the air
bubble and undergo surface denaturation
➢ If whole eggs or only egg yolks are used, the color becomes pale
yellow with continued beating; volume is increased (but not as much
as when only whites are used); no surface denaturation occurs
➢ With further beating of egg whites, liquid drains out, air bubbles
coalesce and foam breaks
➢ The same changes occur when the foam is allowed to stand too long
➢ Maximum stability is reached at soft stage while maximum volume
attained is at stiff stage

Stages in Foam Formation

1. Frothy – large air bubbles that flow easily

2. Soft Foam – air cells are smaller and more numerous;
foam becomes whiter; soft peaks are formed when beater is
lifted
3. Stiff Foam – peaks hold their shape; when bowl is tipped,
it holds, moist and glossy
4. Dry – moistness and glossiness disappear; specks of egg
white are seen

Frothy Soft Foam

Stiff Foam Dry

https://www.canadianliving.com/food/article/how -to-whip-egg-whites-
without-screwing-it-up
Factors to be considered in foam formation (leavening agent)

1. Beating time and temperature

As the time of beating increases, both volume and stability of the foam
increases initially, then, decreases; white can be beaten/whipped more
readily at room temperature than at refrigerator temperature –
refrigerated eggs are more viscous, thus, hard to beat/whip.
2. Eggs beaten at room temperature whip better resulting in bigger
volume and finer texture.
3. Whole eggs or egg yolk require more beating to produce a good foam.
4. Stored eggs foam faster but produce smaller volume than fresh eggs.
5. Acids increase the stability of foams, but when added too early, delay
foam formation (reduced volume) thus, increases the time necessary
for beating
6. Sugar also increases the stability of foams but delays foams formation
(reduced volume) thus, it should be added after foaming has started
and soft peaks are formed; sugar retards the denaturation of egg
white.
7. Addition of soda increases stability and volume.
8. Addition of salt lowers quality of the foam.
9. Type of egg: duck eggs do not foam well because they lack ovumucin.
10. Dilution of egg white by water produces bigger volume but lesser
foam; this produces more tender cakes, but in meringues, syneresis
occurs.
11. Applications of foam in cookery

• as leavening (e.g. in angel cake, sponge cake, chiffon cakes)

• as meringue
a) soft meringue for topping of cream, chocolate, or lemon pie,
requires a proportion of two tablespoons sugar per egg white
b) hard meringue for confections, base of fruit pies or Sans Rival
Cake, requires a proportion of ¼ cup sugar per egg white
• structural and textural agent – tenderness and fluffiness to products,
e.g., fluffy or foamy, soufflé, divinity, foam cakes, popovers

E. As coloring and flavoring agent

 Egg Products

Pickled eggs Century eggs

Balut from duck eggs

https://www.ststworld.com/balut/amp
https://www.simplyrecipes.com/recipes/pickled_eggs https://en.m.wikipedia.org/wiki/Century_egg

Culinary Uses of Eggs

❖ Enhances the nutritional value of other foods o Eggs are rich in

nutrients and by adding them to vegetables, pastas, wheat and
bread, the nutritionally balanced meal when an egg is added.

❖ Binding substance and coating o Because eggs set when heated,

they bind loose crumbly ingredients together (croquettes and
fillings). By dipping fritters in beaten egg before frying, the surface
is sealed which prevents the food from soaking up the oil in which it
is fried.

❖ Thickening Agents o Whipped egg is used as thickening agent in pie

fillings, custard sauces and baked custard. When heated for too
long, however, liquid is discharged and the egg forms a sticky clot

❖ Emulsifying Agent o Egg yolk keeps liquid like oil in an emulsion by

encircling oil particles, thus preventing them from sticking together.
Mayonnaise is an excellent example. The addition of vinegar or
lemon juice stabilises the emulsion.

❖ Glazing and Sealing o Whisked egg white glazes baking beautifully.

Raw pastry crust won’t become mushy from the moisture in the
filling if it is cooked with egg white before the filling is poured into it.

❖ Clarifying Liquids o All purities stick to beaten egg and crushed shell
and can be strained through a muslin cloth to obtain clear meat
stock, soups and jellies.
❖ Controlling Crystallisation o The addition of egg white when making
sweets controls crystallisation.

❖ Adding Colouring and Flavouring o The egg yolk gives cakes a very
attractive colour. Eggs also enhances the flavour of any dish to
which they are added.