COOKERY WEEK2

LEARNING TASK 2.1: A

1. Fresh eggs may be purchased individually, by
dozen or by trays of 36 pieces.
2. Frozen eggs are pasteurized and thawed before use.
3. Dried eggs are always used.
4. High temperature can cause coagulation of egg
protein.
5. Discoloration in eggs is due to the presence of iron
and hydrogen
sulfide.
LEARNING TASK 2.1: B
1. ______ is a fried egg that is being cooked until the yolk is
completely set.
A. Over easy B. Over hard
C. Over medium D. Sunny side up
2. Which kind of egg dish is prepared by slipping the shelled
eggs into barely simmering water and gently cooking until
the egg holds it shape?
A. Fried egg B. Poached egg
C. Scrambled egg D. Softboiled egg
LEARNING TASK 2.1: B
3. Which of the following is NOT a standard
quality of poached egg?
A. Firm but tender white B. Flattened
C. Hard yolk D. Shinny appearance
4. Which of the following parts of the egg has a great
amount of protein content?
A. Chalaza B. Egg white
C. Egg yolk D. Whole egg
LEARNING TASK 2.1: B
5. Which of the following is NOT true about the
uses of eggs?
A. Egg is useful as binding, thickening and
gelling agent
B. Egg is cooked and served as it is
C. Egg is responsible for the ability of egg
white to act as an emulsifying agent
D. Egg is used as foam in baking
MARKET FORMS OF
EGG
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.
USES OF EGGS IN
CULINARY
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.
EFFECTS OF HEAT ON
EGGS
1. 1. Coagulation of proteins: white at 60-
65 0C, yolk at 65-700C.
2. Formation of greenish discoloration at
the interface of the yolk and white when
egg is overcooked
USES OF EGGS
1. COOKED AND SERVED ―AS IS, E.G.
IN THE SHELL – soft cooked ( 5 minutes
simmering) or hard cooked (15 minutes
simmering)
1. COOKED AND SERVED ―AS IS, E.G.
POACHED – cooked in simmering water;
addition of salt and vinegar hastens
coagulation
1. COOKED AND SERVED ―AS IS, E.G.
FRIED – keep low to moderate temperature
1. COOKED AND SERVED ―AS IS, E.G.
SCRAMBLED – addition of sugar delays
coagulation; addition of liquids and acids
decreases coagulation point
1. COOKED AND SERVED ―AS IS, E.G.
OMELET
2. EGGS AS EMULSIFIER
LECITHIN & LYSOLECITHIN are
responsible for the remarkable ability of egg
yolk to act as an emulsifying agent;
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
3. AS BINDING, THICKENING AGENT,
AND GELLING AGENTS
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
-Stages in foam formation
A. frothy – large air bubbles that flow easily
B. soft foam – air cells are smaller and more numerous;
foam becomes whiter; soft peaks are formed when beater is
lifted
C. stiff foam – peaks hold their shape; when bowl is
tipped, it holds, moist and glossy
D. dry – moistness and glossiness disappear; specks of
egg white are seen
5. AS COLORING AND FLAVORING
AGENT
Egg Products
1. Balut from duck eggs
2. Pidan eggs
3. Century eggs
4. Pickled eggs
EGGS MAY BE COOKED
IN A LOT OF WAYS
EGG DISHES
 Eggs cooked in a shell
Hard and soft-cooked eggs are cooked this way.
Eggs should only be simmered and not boiled
to prevent overcoagulation which would cause
the eggs to be tough. The optimum cooking
time for eggs in shells is 20 to 25 minutes.
EGG DISHES
 Eggs cooked in a shell
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.
EGG DISHES
 Eggs cooked in a shell
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.
EGG DISHES
 Eggs cooked in a shell
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.
EGG DISHES
 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.
CULINARY USES

AILYN E. ACELAR
1. EGGS AS A THICKENING AGENT AND
BINDER
When used as a binder or thickener, the
hydrophilic colloids of yolks and whites, due to
the presence of proteins are converted into a
hydrophobic colloid thus turning it into a gel.
1. EGGS AS A THICKENING AGENT AND
BINDER
At high temperature, the gel toughens. This
explains why the white becomes an opaque
mass when cooked at a temperature of 62C. For
egg yolk, coagulation starts at 65C.
2. EGGS AS LEAVENING AGENT
Baked products such as sponge cakes, chiffon
cakes, meringues, and soufflés make use of
eggs as leavened resulting in a light, airy
texture. This is explained by the incorporation
of air during the beating of eggs.
2. EGGS AS LEAVENING AGENT
Foam is formed when the albumen surrounds a
colloidal system of air bubbles. When beating
eggwhites, overbeating must be avoided as this
tends to stretch the albumen and would result in
a dry, watery appearance.
WHY DO NEED TO EAT
EGGS
AILYN E. ACELAR
Eggs may be considered as "functional foods".
Functional foods are foods that may have health
benefits beyond their traditional nutritional
value. Eggs as functional foods contain lutein
and zeaxanthin that reduce the risk of cataracts
and macular degeneration.
Eggs may also belong to "designer foods".
Designer foods are foods that have been
modified through biotechnology to enhance
their quality or nutritional value. Eggs as
designer foods contain omega-3-
polyunsaturated fatty acids and vitamin E.
VARIETY OF EGG
DISHES
COOKING EGGS IN A SHELL
- 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.
POACHED EGG
- 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 EGG
TYPES OF FRIED EGGS

AILYN E. ACELAR
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.
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.
3. OVER EASY
Fry and flip over. Cook just until the white is just
set but the yolk is still liquid.
4. OVER MEDIUM
Fry and flip over. Cook until the yolk is partially
set.
5. OVER HARD
Fry and flip over. Cook until the yolk is
completely set.
SCRAMBLED EGGS
SCRAMBLED EGGS CAN BE MADE IN 2
WAYS
1. the eggs can be stirred constantly over low
heat for a soft delicate curd and a creamy
texture
2. stirred less frequently as they cook for a
larger curd and a firm texture.
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)
For flavor variations, the following ingredients may
be added to scrambled eggs before serving.
Chopped parsley or other herbs
Grated cheese
Diced ham
Crumbled bacon
Sautéed diced onions and green bell pepper
Diced smoked salmon
Sliced cooked breakfast sausage
OMELETS

AILYN E. ACELAR
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.
LEARNING TASK 2.2: TRUE
OR FALSE
1. Eggs are used as binding agent.
2. In preparing an omelet, egg act a binder to hold all
the ingredients together.
3. Egg is used as foaming agent in preparing cake
icings.
4. Edna uses the egg in making mayonnaise, it serves
as
emulsifier.
5. In baking different breads, egg is use as coloring and
flavoring agent.
LEARNING TASK 2.3: POST
TEST
1. ______________ is a fried egg that is being cooked
until the yolk is completely set.
A. Over easy C. Over medium
B. Over hard D. Sunny side up
2. Which kind of egg dish is prepared by slipping the
shelled eggs into barely simmering water and gently
cooking until the egg holds it shape?
A. Fried egg C. Scrambled egg
B. Poached egg D. Soft-boiled egg
LEARNING TASK 2.3: POST
TEST
3. Which of the following is NOT a standard quality of
poached egg?
A. Firm but tender white C. Hard yolk
B. Flattened D. Shinny appearance
4. Which of the following parts of the egg has a great
amount of protein content?
A. Chalaza C. Egg yolk
B. Egg white D. Whole egg
LEARNING TASK 2.3: POST
TEST
5. Which of the following is NOT true about the uses of
eggs?
A. Egg is useful as binding, thickening and gelling
agent
B. Egg is cooked and served as it is
C. Egg is responsible for the ability of egg white to
act as an emulsifying
agent
D. Egg is used as foam in baking
LEARNING TASK 2.3: POST
TEST
6. This is one way of cooking eggs which are prepared
by slipping shelled egg into barely simmering water and
gently cooking until the egg hold its shape.
A. Fried C. Poached
B. Hard boiled D. Scrambled
7. Sunny side up yolks should be soft and ____.
A. Clear C. Red
B. Orange D. Yellow
LEARNING TASK 2.3: POST
TEST
_______8. Fry and flip over. Cook just until the white is
just set but the yolk is still liquid.
A. Basted C. Over medium
B. Over easy D. Sunny side up
_______9. It is like a scramble egg but when the egg
starts to get it is rolled one this is.
A. Beaten egg C. Fried egg
B. Doubled fried egg D. Omelet
LEARNING TASK 2.3: POST
TEST
10. The following are the factors to be considered in
foam formation, Except,
A. Beating time C. Sugar
B. Oil D. Type of Egg
LEARNING TASK 2.4:
REFLECTION
WRITE A SHORT ESSAY ENTITLED MY REFLECTION THAT CONTAINS YOUR
ANSWER TO THE FOLLOWING QUESTIONS

Use the following prompts for your opening statement.

I learned that …
I realized …
I plan to …
THANK YOU!