Principles of Egg Cookery

 Always use low

temperatures for a
short time to prevent
toughening, curdling,
and discoloration

 Cook only until

desired firmness is
achieved.
 Terms to Know

The following terms are ones that you will be

responsible for knowing. Write them down
and make sure that you add details as we
go through the slides.
 Terms
• Porous
• Versatile
• 6 functions (know an example of each)
• Coddled
• Basted
• Hard cooked
• Coagulate
• Poached
Eggs: Thickening Agent
Function #1

The protein of the egg

white and yolk
coagulates when
heated, to thicken
food mixtures.

Used for pie fillings,

custards, pudding,
egg sauces.
Eggs: Emulsifier
Function #2

An emulsion is a mixture
of oil and another liquid,
beaten together so that
the oil is spread evenly
throughout the mixture
and it will not separate.

The egg yolk acts as an

emulsifier because the
proteins surround tiny
globules of oil and keep it
from separating.
Eggs: Leavening Agent
Function #3

Eggs give height or

volume to many
products by being
whipped between two
and one-half and four
times their normal
volume.
Used in cakes,
meringues and
souffles
 Eggs: Coating
Function # 4

Coating: Eggs “glue”

Ex: baked chicken or fish
one food to another
by being dipped into
beaten egg and then
rolled in crumbs or
flour.
Eggs: Binder
Function # 5

Binder: Eggs bind

ingredients and hold
them together.

Ex: meatloaf and

meatballs
 Eggs: Flavor, Fat, & Color
Function #6

Eggs add flavor, fat,

and color
to baked goods.
 The Versatility of Eggs
Eggs are used as a main ingredient for
desserts, breakfast, main dishes,
appetizers, soups and sauces.

Versatile = many uses

 Sauces & Dressings
Emulsions

• Caesar Dressing
• Mayonnaise
• Hollandaise
 Desserts
Bread Pudding, Custard, Angel Food Cake, Souffles,
Ice Cream, Meringues
Main Dishes/Entrees
Breakfast/Brunch
 Coddled Eggs

The egg(s) are broken into the

buttered coddler, and seasonings are
added. The coddler is then closed
with the lid and partially immersed in
boiling water for a few minutes.
When the eggs are cooked to the
desired firmness, the coddler is lifted
from the boiling water, the lid
removed, and breakfast is served, in
a lovely decorated dish.
 Basted Eggs
• Basting the eggs by spooning hot fat over
them will help cook the tops.
 Egg Cookery

How to Prepare:
Scrambled, Fried, Poached,
Omelets and Hard Cooked Eggs
Scrambled Eggs
For 1 to 2 servings, in small bowl, beat together
2 eggs and 2 tablespoons skim or 1% low-fat
milk with salt and pepper to taste, if desired,
until blended.
In 7- to 8-inch omelet pan or skillet over medium
heat, heat 1 teaspoon butter or cooking oil (or
use cooking spray) until just hot enough to sizzle
a drop of water.  Pour in egg mixture.
 As mixture begins to set, gently draw an
inverted pancake turner completely across
bottom and sides of pan, forming large, soft
curds
Continue cooking until eggs are thickened and
no visible liquid egg remains.  Do not stir
constantly.
Fried Eggs
For 1 to 2 servings, in 7- to 8-inch omelet pan or skillet over
medium-high heat, heat 1 teaspoon to 2 tablespoons butter or
cooking oil (or use cooking spray) until just hot enough to sizzle a
drop of water.  (If very large pan is used, more butter will be
needed.)  Break and slip 2 eggs into pan.  Immediately reduce heat
to low.
Cook slowly until whites are completely set and yolks
begin to thicken but are not hard, covering tightly with lid
(adding 1 teaspoon water after edges turn white for
steam-basted, if desired), spooning butter over eggs to
baste or turning eggs to cook both sides.
For over easy or over hard, gently lift eggs with
pancake turner and flip upside down into pan to
cook second sides.
 Poached Eggs
Eggs cooked out of the shell in simmering liquid
 Poaching Eggs

  In saucepan or deep omelet

pan or skillet, bring 2 to 3
inches of water, skim or 1%
low-fat milk, reduced-fat
broth, tomato juice, wine or
other liquid to boiling. 
Reduce heat to keep water
gently simmering.  Break cold
eggs, 1 at a time, into custard
cup or saucer or break several
into bowl.  Holding dish close
to water’s surface, slip eggs
into water.
Cook until whites are
completely set and yolks
begin to thicken but are
not hard, about 3 to 5
minutes.  With slotted
spoon, lift out eggs. 
Drain in spoon or on
paper towels.  Trim any
rough edges, if desired.  
 Poaching gadgets
There are many  types of
“poaching” gadgets: 
rings and egg-shaped,
colander-like holders to
corral eggs as they cook
in liquid; tiny pans and
nonstick pan inserts with
egg-shaped cups for
steam-cooking eggs held
above the liquid; even
steam-poaching electric
egg cookers. 
Omelets
For 1 to 2 servings, in small bowl, beat together
2 eggs and 2 tablespoons water or milk with
1/8 teaspoon salt and dash pepper, if desired,
until blended.
In 7- to 10-inch omelet pan or skillet over medium-high
heat, heat 1 teaspoon butter or cooking oil (or use
cooking spray) until just hot enough to sizzle a drop of
water.  Pour in egg mixture.  (Mixture should set
immediately at edges.)
With inverted pancake turner, carefully push cooked
portions at edges toward center so uncooked portions
can reach hot pan surface.  Tilt pan and move cooked
portions as necessary.
When top is thickened and no visible liquid egg
remains, fill, if desired.  With pancake turner, fold
omelet in half or roll. (Fillings should be sauted
before hand and set aside)
Invert onto plate with a quick flip of the wrist
or slide from pan onto plate.
Hard Cooked Eggs
Hard Cooked Eggs
not hard boiled

• Place eggs in single

layer in saucepan. 
Add enough tap
water to come at
least 1 inch above
eggs.
 • Cover.  Quickly bring
just to boiling.  Turn
off heat.  

• Immediately run cold

water over eggs or
place them in ice
water until completely
cooled.
 To remove shell, crackle it by tapping it gently all over.
Roll egg between hand to loosen shell

Peel, starting at large end. Hold egg under running cold water to
help ease off shell.