LESSON 3

PREPARING AND COOKING EGG-

BASED DISHES

Boiling – cooking in liquid at a temperature of

200°F.

Poaching – cooking in an open pan at

simmering points with sufficient seasoned

liquid to cover.

Frying – the process of cooking food in hot fat

or oil.

Scramble – to cook egg while stirring together

white and yolk

Baked (Shirred) – cooking in the oven by dry

heat.

Bind – to fasten or encircle

Setting –putting in a particular place or

position

Coating – covering food which is to be

fried with flour, eggs or bread crumbs

Enrich – improve quality, productivity,

decoration or nutritive value.

Emulsify – to disperse uniformly

Glaze – to cover with a smooth surface

or coating

Clarify– to make clean, trim impurities

Garnishing – is a way of decorating food

by the addition of other items.

Thicken– to make and to become thick

or thickens.

Eggs are poultry products from chicken,

ducks and quail that are eaten as food.

Chicken eggs is the most widely

consumed type of eggs in the world,

while duck egg is the next most popular

Nutritive Value of Egg

1.Eggs are protein foods

2.Fresh eggs contain all the Vitamins except

Vitamin C.

3.Important sources of iron, phosphorous

and trace minerals

4.It contains low calcium and found in the

shell which is not edible.

5.It is also a source of Vitamin D

6.Egg yolk has iron and riboflavin

Preparing and cooking egg according to

standard recipes

I. Grading

a.Marketing

sorting

characteristics – quality and weight

b.Grading according to

egg shell color

characteristics – quality and weight

quality – grouping and sorting

II. Cookery Method

a.Preparation of egg and uses

food

garnishes

ingredients

CLASSIFICATION OF EGG COOKERY

1.Egg cooked in the shell – a good cooked egg is tender.

The yolk is well centered, completely coagulated and

has no yolk darkening. It is easy to peel.

a.Boiled Egg as garnish

pansit

paella

embutido

Sarciado

relyeno

morcon

tamales

Note: Peeling ability of eggs is improved by bringing

egg temperature to room temperature prior to

cooling and cooking. The cooked egg is immediately

placed in tap running water.

2. Egg cooked out of the shell

Peeled eggs are broken out of the shell

and carefully dropped into boiling water.

3. Fried eggs – sometimes called eggs

cooked sunny side up. The eggs are

broken out of the shell and pan fried

in a small amount of cooking oil

without breaking the yolk.

4. Scrambled eggs – prepared by

whipping the whole egg out of the

shell and then pan frying just like

fried egg.

As thickening agent (like in

custard)

FUNCTIONS OF EGGS

a.food color

b.leavening agent

Preparation:

slightly beaten egg white

shift foam

stiff egg

STORAGE OF EGGS

Preservation – During the dry

season, when there is an abundance

of eggs, preservation measures to

prolong keeping quality, maybe

applied through the following:

• Refrigeration – involves a temperature of 4°C (40°F).

• Salt curing – preserved in saturated salt solution for 2

weeks, the salt gradually penetrates the egg through its

porous shell.

• Pickling – hard cooked eggs are placed in glass jars and

garnished with green and red pepper, pickling solution

consists of vinegar, refined sugar, salt and juices are

added.

• Oil coating – involves clogging the egg shell pores by

submerging the eggs in mineral oil to prevent moisture

loss during storage.

More Tips about Eggs

1.Overcooking toughens eggs. Cook them under

low to medium heat. But if you want sunny-side-

ups that are curved up at the edges drop them

into boiling hot oil.

1.“Balut” and ordinary chicken eggs have the

same nutrient. Although balut has more vitamin

A and calcium. Open your “balut” at the rounded

end and get its full sumptuous taste by putting it

whole in the mouth.

• Eggs are easy to digest and so may be eaten

even by infants, Some babies, though, may

have an allergy, so don’t give them too early.

• Dip hard boiled eggs immediately in cold

water to peel the shell easily. This also

prevents a dark ring from forming around

the yolk.

• People with hypertension should limit or

avoid the yolk where the fat is.