MODULE I

LESSON 1: COMPOSITION

In this lesson, you will be able to:

 Identify the different components of an egg
 Determine the characteristics of each egg component
 Determine the functions of each component

INTRODUCTION
In this lesson you will learn about the composition of an egg and its characteristics.

Parts of an Egg

A whole egg is mainly composed of the yolk, the white, and the shell. Additionally, it contains a
membrane that lines the inside of the shell and forms and air cell at the large end, and the two
white strands called chalazae that hold the yolk in the centre.

1. Yolk
It is high in both fat and protein, and it contains iron and several vitamins. Its colour
ranges from light to dark yellow, depending on the diet of the chicken.

2. White
It is primarily albumin protein, which is clear and soluble when raw but white and firm
when coagulated. It also contains sulfur. It has two parts: a thick portion that surrounds the yolk,
and a thinner, more liquid portion outside the yolk.

3. Shell
The shell is fragile and porous, allowing odours and flavours to be absorbed by the egg
and lose moisture even when kept whole.
 LESSON 2: GRADE AND QUALITY

In this lesson, you will be able to:

 Identify the quality grade of eggs
 Determine how to maintain quality of eggs
 Determine the uses of each grade of eggs

INTRODUCTION

In this lesson, you will learn how to differentiate eggs by their quality. Eggs are graded for
quality. It helps the cook know where to use a certain type of egg and if it is still usable for any
egg preparation technique.

Egg Grades and their Uses

1. Grade AA
It has a firm yolk and white that stand up high when broken onto a flat surface and do
not spread over a large area. Inside the shell, the yolk is well-centred and the air sac is small. It
is best to use for fried and poached eggs. It can also be used for hard-cooked eggs when it has
been held a few days in the refrigerator since very fresh eggs are difficult to peel when cooked
in the shell.

2. Grade A
These types of eggs carry the same quality as with Grade AA eggs except that the
whites are quite firm.
It is best used for hard-cooked eggs that have been held a few days in the refrigerator.

3. Grade B
These eggs have whites that are a bit thinner and yolks that are quite wider and flatter
compared to eggs of higher grade. It has a shell that is still whole, but may show slight stains. It
is usually used to make liquid, frozen, and dried egg products. It is also suitable for use in
baking. If they have not developed strong flavours, they may also be used for scrambled eggs
since firmness of the whole eggs is less important.

Identifying Egg Grades

1) Water Test: Fill a bowl with water. Gently drop eggs one by one into the bowl
 Grade AA – The egg stays at the bottom of the container and lies sideways.
 Grade A – The egg stays at the middle of the container in an upright position.
 Grade B – The egg floats in the surface of the water.

2) Cracking Test: Crack the egg on a plate or any flat surface. Observe the yolk and white of
the egg.
 Grade AA – The yolk is slightly globe-shaped, the inner egg white is intact and
minor spreading of the outer egg white.
 Grade A – The yolk sits a bit lower and the egg white is more transparent with a
wider spread compared to Grade AA eggs.
 Grade B – The yolk is flat and the egg white is a bit runny like water.
Maintaining Quality

 Proper storage is essential for maintaining quality.

 Eggs keep fresh for weeks if held at 36◦F (2◦C). They lose quality quickly if held at
room temperature. They can lose a full grade in one day at warm kitchen
temperatures.
 Store eggs away from other foods that might pass on undesirable flavours or odours

Egg Size Classification

The size of the egg is based on its weight. The table indicates the minimum weight per dozen
(including shell) according to e egg size category.

Minimum Weight Per Dozen

  Size U.S. Metric

Jumbo 30 oz 850 g

Extra Large 27 oz 765 g

Large 24 oz 680 g

Medium 21 oz 595 g

Small 18 oz 510 g

Peewee 15 oz 425 g
 LESSON 3: MARKET FORMS

In this lesson, you will be able to:

 Identify the different market forms of eggs
 Determine the uses of each egg market form

INTRODUCTION

In this lesson you will learn the different types and market forms of eggs. Each market form has
its own use and characteristic that makes it appropriate for certain types of egg preparation and
uses.

TYPES OF EGGS

1. Fresh eggs or shell eggs:

These are most often used for breakfast cookery.

2. Frozen eggs:

These are usually made from high-quality fresh eggs and are excellent for use in
scrambled omelettes, French toast and in baking. They are pasteurized and are usually
purchased in 30 pound (16.3 kg) cans. These take at least two days to thaw at
refrigerator temperature.

 Whole eggs
 White
 Yolks
 Whole eggs with extra yolks

3. Dried eggs

These are used primarily for baking and 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 and tightly sealed.
LESSON 4: SANITATION
In this lesson, you will be able to:
 Determine the proper storage practices for fresh and cooked eggs
 Demonstrate the proper techniques and procedure in handling eggs
 Explain the importance of practicing proper storing and handling of eggs

INTRODUCTION

Eggs are fragile ingredients that should be well taken care of. Learning how to properly store
and handle different types and forms of eggs would help prolong its shelf life and maximize its
use.

Storage

Fresh Eggs
 Store eggs at refrigerated temperatures at 40◦F (4◦C) or lower.
 When using eggs for menu service, it is best to keep refrigerated and pull as
needed. If this is not feasible, pull one layer at a time if used quickly, or place eggs in
a pan with ice.
 Pasteurized eggs require the same time and temperature handling as other
potentially hazardous foods.
 Avoid raw egg items. Review menus, recipes, and preparation procedures using raw
eggs. Pasteurized eggs may be substituted for Caesar salad, hollandaise and
béarnaise sauces, eggnog, ice cream, and egg-fortified beverages.

Cooked Eggs
 Cooked eggs must be held at 140◦F (60◦C) or higher.

Handling

 Cook eggs thoroughly until both the yolk and the white are firm, not runny
o Scrambled – 1 minute on cooking surface at 250◦F (121◦C)
o Poached – 5 minutes in boiling water
o Soft-boiled – 7 minutes in boiling water
o Sunnyside – 7 minutes on cooking surface of 250◦F (121◦C), or covered 4
minutes at 250◦F (121◦C).
o Fried, over easy – 3 minutes at 250◦F (121◦C), then turn and fry another 2
minutes on the other side.

 Avoid pooling raw eggs for holding. Eggs may be pooled in small quantities for
immediate cooking and serving.
 For lightly cooked egg items, such as custards, French toast, mousse, and
meringues, pasteurized eggs should be used.
 Wash hands with hot, soapy water before and after handling eggs and egg products.
 Wash and sanitize utensils, equipment, and the work area after handling eggs and
egg products.
 Do not reuse a container that has held a raw egg mixture. Use a clean, sanitized
container for each batch.
 LESSON 5: GENERAL COOKING PRINCIPLES
In this lesson, you will be able to:
 Identify the different cooking principle for cooking eggs
 Determine the characteristics of eggs that occur for each cooking principle
 Determine the causes for the occurrence of each cooking principle

INTRODUCTION

The most important rule of egg cookery is simple: to avoid high temperature and long cooking
time or in short, do not overcook. Overcooking produces tough eggs, causes discoloration, and
affects flavour.

Coagulation
Each part of the eggs needs different temperature levels to coagulate.

Egg component Temperature

Whole eggs About 156◦F (69◦C)
Whites 140◦F (60◦ to 65◦C)
Yolks 144◦F (62◦ to 70◦C)
Custard (whole eggs plus liquid) 175◦F (79◦ to 85◦C)

 The whites coagulate before the yolks do, making it possible to cook eggs with firm
whites but soft yolks.
 Eggs, when mixed with liquid, become firm at a higher temperature.
 As the temperature of coagulation is reached, the eggs change from semi-liquid to
solid, and they become opaque. If their temperature continues to rise, they become
even firmer.
 An overcooked egg is tough and rubbery.
 Low temperatures produce the best cooked eggs.
 If egg-liquid mixtures such as custards and scrambled eggs are overcooked, the egg
solids separate from the liquids, or curdle.
Sulfur

 It is the green that you often see in hard-cooked eggs caused by cooking in high
temperatures or cooking too long.
 It also appears in scrambled eggs that are overcooked or held too long in the steam
table.
 The ring results when the sulphur in the egg whites reacts with the iron in the yolk to
form iron sulphide, a compound that has green colour and strong odour and flavour.
 Using low temperatures in cooking and short cooking time and holding times is best
to avoid green eggs.
Foams

Guidelines in handling beaten egg whites properly

 Fat inhibits foaming.

 Mild acids help foaming.
 Eggs whites foam better at room temperature.
 Do not overbeat.
 Sugar makes foam more stable.

Whipping egg whites

 Prepare the bowl and the whisk. Make sure that they are clean and dry.
 Separate the yolks and whites.
 Place the whites into the bowl. The eggs should be at room temperature.
 Beat the eggs using a whisk until foamy, and until soft peaks are formed.
 MODULE 2

LESSON 1: SIMMERING IN THE SHELL

In this lesson, you will be able to:
 Identify the different methods in simmering eggs in the shell
 Determine the different cooking time and procedure for cooking simmered eggs
 Identify the standards of quality for hard-cooked eggs

INTRODUCTION

Simmering eggs in the shell is a pretty simple cooking technique. Though simple and easy in
skill requirement, you can still produce variations of egg simmered in water.

Methods

Method 1

1. Collect equipment and food items.

2. Place eggs in boiling water and reduce the water to a simmer.
3. Simmer, do not boil, for the required time:

TYPE OF BOILED EGGS

Soft cooked 3-4 minutes

Medium cooked 5-7 minutes
Hard cooked 12-15 minutes

Exact cooking time depends on temperature of eggs, size of eggs, and amount of
water to be used.
4. Drain immediately and cool under cold running water to stop the cooking. Cool just a
few seconds if eggs are able to be served hot. Cool further if they are to be held for
later use.
5. To peel, crack the shell and pull it away, starting at the large end (where the air sac
is located). For easier peeling, peel white while still warm, and hold under running
water to help loosen the shell.

Tip:
 Bring eggs to room temperature by (a) removing them from cooler 1 hour before
cooking, or by (b) placing them in warm water for 5 minutes and draining. Cold eggs
are more likely to crack when placed in boiling water.
 Method 2
1. Collect equipment and food items.
2. Place eggs in saucepan filled with water.
3. Bring water to a boil.
4. Reduce heat and simmer for the required time:

TYPE OF BOILED EGGS

Soft cooked 1 minute
Medium cooked 3-5 minutes
Hard cooked 10 minutes

Standards of Quality for Hard Cooked Eggs

The best hard-cooked egg has:

 Evenly coagulated white and yolk.

 Glossy egg whites which is firm but tender, not tough or rubbery.
 No dark colour on the outside of the yolk.
 A pleasing flavour.
 LESSON 2: POACHING
In this lesson, you will be able to:

 Demonstrate the proper techniques in poaching eggs

 Identify the standards of quality for poached eggs
 Demonstrate the proper way of cooking eggs Benedict

INTRODUCTION

Poaching might be one of the more complicated egg preparation techniques. The objective in
poaching is to keep the eggs egg-shaped- that is, in a round compact mass rather than spread
all over the pan. Most people prefer poached eggs due to its healthier preparation compared to
frying that uses fat.

Basic Procedure for Poached eggs

Ingredients:

2 tsps salt
20 ml distilled vinegar
2 Litres water

Procedure

1. Use the freshest Grade AA eggs whenever possible for best results. These maintain
their shape best because the yolks and whites are firm.
2. In a saucepan, add 2 teaspoons of salt, 20 ml of distilled vinegar and 2 litres of
water.
3. Bring water to a boil then reduce to a simmer.
4. Crack eggs, one at a time, into a dish or a small plate.
5. Use a spatula to quickly stir the water in one direction until it is smoothly spinning
around creating a whirlpool.
6. Carefully slide the egg into the centre of the whirlpool. Eggs will hold their shape
better if they slide against the edge of the pan.
7. Simmer for 3 to 5 minutes, until whites are coagulated and yolks are still soft.
8. Remove eggs from pan with slotted spoon or skimmer.
9. To serve immediately, drain very well. For better appearance, trim off ragged edges.

Tip:

 the vinegar helps coagulate white faster so that it keeps a better shape. Vinegar is not
necessary if very fresh eggs are used. Omit in this case, because whites will be tougher and not
as shiny if cooked with vinegar.
 If water is boiling, eggs will toughen and may break up the agitation. If water is not hot
enough, eggs will not cook quickly enough and will spread.
Standards of Quality for Poached Eggs
The best poached egg has/is:
 Bright and shiny appearance
 Compact
 Round-shaped
 Not spread or flattened
 Firm but tender whites
 Warm, liquid yolks
 Eggs Benedict

Hollandaise sauce

Ingredients:

 3 ml pepper
 25 g egg yolks, fresh
 90 ml clarified butter, kept warm (145◦F/63◦C)
 5 ml vinegar
 Salt, to taste
 Pepper, to taste
 Pinch of cayenne (optional)

Procedure

1. In a bowl, place the egg yolk and beat well. Beat in a few drops of vinegar.
2. Hold the bowl over a hot-water bath and continue to beat until the yolks are
thickened and creamy.
3. Remove the bowl from the heat. Slowly beat in the clarified butter into the mixture.
4. When all the butter has been added, beat in vinegar to taste and adjust seasoning
with salt and cayenne
5. Keep warm for service.

Eggs Benedict

Ingredients:

 1 litre water
 1 tsp salt
 10 ml distilled vinegar
 ½ piece muffin
 Butter, as needed
 1 piece egg, fresh Grade AA
 2 slices Bacon, cooked
 50 ml Hollandaise sauce

Procedure
1. Remove shell of eggs, and place them individually in a dish.
2. Bring water, vinegar, and salt to a simmer (180◦F/82◦C)
3. Add the egg to the simmering water.
4. Remove the eggs when done.
5. Cut the top of the muffin off. Place the bacon on the bottom half muffin. Top with
poached egg. Ladle warm hollandaise over egg then placed the other half of the
muffin on top.
 LESSON 3: FRYING
In this lesson, you will be able to:
 Identify the different types of fried egg and their characteristics
 Demonstrate the basic procedure in frying eggs
 Demonstrate how to properly flip eggs
 Identify the standards of quality for fried eggs

INTRODUCTION

Fried eggs are an especially popular breakfast preparation. They should always be cooked to
order and served immediately. Your choice of cooking fat also affects the taste and outcome of
your fried egg though it still depends on your client’s taste and your preparation budget.
Basic Frying Procedure
Ingredients:
20 ml oil
5 eggs
Procedure
1. Collect all equipment and food items. Eggs may be fried in a small, individual sauté
pan (omelette pan) or on the griddle. Griddled eggs are not as attractive because
they tend to spread more.
2. Select a very fresh Grade A egg for best results.
3. Add about 20 ml fat to the sauté pan and set the pan over moderate heat
4. Break the eggs into a dish. This lessens the chance of breaking the yolks.
5. When the fat is hot enough, slide the eggs into the pan. Reduce heat to low (if using
sauté pan) and cook the eggs to order as indicated below.

1. Sunny side up
o Cook slowly without flipping until white is completely set and yolk is still
soft and yellow.
o Heat must be set to low to prevent the bottom part of the egg from
hardening or being burnt.

2. Basted
o Do not flip.
o Ladle the oil in the pan over the egg.
o A thin film of coagulated white will cover the yolk, which should remain
liquid.

3. Over easy
o Fry and flip over
o Cook until the white is just set and the yolk is still liquid.

4. Over medium
o Fry and flip over.
o Cook until the yolk is partially set.

5. Over hard
o Fry and flip over.
o Cook until the yolk is completely set.
Tip:
 Too much fat will make the egg greasy. Not enough will cause them to stick, unless
a pan with a non-stick coating is used.
 If the fat is not hot enough, the edges will spread too much and may stick. If it is too
hot, the eggs will become tough or even crisp

Flipping Eggs in a Pan

Directly in a pan

 Lift the handle of the pan and slide the eggs to the far edge with a quick jerk.
 With a quick flip of the wrist, turn the eggs over. Do not flip the eggs too hard, or the
yolks may break when they land.

On a griddle

 When frying eggs on a griddle, turn them with one smooth motion of the spatula
 The left corner of the eggs never actually leaves the surface of the griddle.

Standards of Quality for Fried Eggs

 The egg white should be shiny, uniformly set, and tender. It should not be browned,
blistered, or crisp at the edges.
 The 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.
 It should be relatively compact and standing high, not spread out and thin.
 LESSON 4: SHIRRED EGGS

In this lesson, you will be able to:

 Recognize the proper procedure in preparing shirred eggs

 Demonstrate how to cook shirred eggs
 Identify what is a shirred egg

INTRODUCTION

Shirred eggs resemble friend eggs except that they are baked in individual serving dishes rather
than fried. They may also be baked with or garnished with a variety of meats and sauces.

Basic Procedure for making Shirred eggs

Ingredients:

3 strips bacon, cooked crisp

Butter, as needed
2 eggs

Procedure

1. Butter the casserole.

2. Place the cooked bacon strips at the bottom of the casserole
3. Crack eggs into dish.
4. Add a pinch of salt and pepper.
5. Place in oven at 350◦F (175◦C) and cook to desired doneness
6. Set over moderate heat until the eggs begin to coagulate on the bottom.
7. Serve in the same dish or casserole.
 LESSON 5: SCRAMBLED EGG
In this lesson, you will be able to:

 Identify what scrambled eggs are

 Determine how to properly make a scrambled egg
 Demonstrate the basic procedure in making a scrambled egg

INTRODUCTION

Scrambled eggs, like other egg preparations, are best cooked to order. Do not overcook it since
it becomes tough and watery, and eventually turns green when held for a long time. Scrambled
eggs should be soft and moist, unless the client requests “scrambled hard.

Basic procedure for scrambling eggs

Ingredients:

2 eggs
15 to 20 ml milk
Butter, as needed

Procedure

1. Break eggs into a bowl and beat until well blended. Season with salt and white
pepper.
2. Add the milk or cream.
3. Heat butter in small sauté pan (for cooking to order) or in a large skillet, as for fried
eggs.
4. When fat is just hot enough, pour in the eggs.
5. Cook over low heat, stirring gently from time to time as the eggs coagulate. Lift
portions of coagulated egg so that uncooked egg can run underneath.
6. When eggs are set but still soft and moist, remove from heat. Turn out onto plate or
into steam table pan.

Tip:
 Too much liquid may make cooked eggs watery and dilutes the flavour. Heavy
cream adds richness but also adds cost.
 Do not use aluminium, which may discolour the eggs.
 Too much stirring breaks up eggs into very small particles.
 Do not let the eggs brown.
 Keep heat low.
 LESSON 6: OMELETTE
In this lesson, you will be able to:

 Identify what an omelette is

 Determine the proper procedure in making an omelette
 Demonstrate how to make an omelette

INTRODUCTION

Omelette is a dish made out of beaten eggs that are cooked until set and folded over usually
around a filling. Making an omelette may seem difficult at first but gets easy over time. There
are several kinds of omelette that vary depending on its filling. The most popular remains to be
the French omelette.

Ham and cheese omelette

Ingredients:

2 pieces of eggs
Salt and pepper, as needed
15 ml milk
Clarified butter, as needed

Fillings:

30 g sweet ham, diced

15 cheddar cheese, grated

Procedure

1. Blend the eggs just until the yolks and whites are combined. Add milk, if using salt,
pepper and seasonings.
2. Heat the pan then add the oil. Sauté the prepared ham. When cooked, set aside.
3. Add the eggs and cook the omelette until the eggs are properly set. Gently spread or
flatten the omelette in the pan to even it out for the best-looking rolled and folded
omelettes.
4. Roll the edge of the omelette nearest the handle toward the centre and shake the
pan to loosen the omelette.
5. Roll the omelette out of the pan completely encasing any filling (make sure the edge
are caught neatly underneath the omelette), directly onto a heated plate.
 LESSON 7: SOUFFLES
In this lesson, you will be able to:
 Identify what a soufflé is
 Determine the different components of a soufflé
 Demonstrate the proper way of making a soufflé

INTRODUCTION

Soufflé is an important basic egg preparation that one should be familiar about. They are often
considered by amateur cooks to be difficult to make though they are relatively easy to make. It
is the right timing of serving it as soon as it is ready becomes the hard part.

Spinach soufflé
Roux Ingredients:

40 g clarified butter
60 g flour

Procedure
1. Melt the fat over medium heat and add the flour, stirring to combine.
2. Stir the roux as it cooks to keep it from scorching and continue to cook it to desired
colour.

Soufflé base Ingredients:

20 ml clarified butter
20 g minced onion
150 g roux
1.5 L milk
Salt, as needed
White pepper, as needed
Grated nutmeg, as needed

Procedure
1. Heat the oil or butter and add onions. Sauté over low to moderate heat, stirring
frequently, until the onions are tender and translucent, with no colour, 6 to 8 minutes.
2. Add the roux to the onions and cook until the roux is very hot, about 2 minutes.
3. Add the milk to the pan gradually, whisking or stirring to work out any lumps. Bring
the sauce to a full boil, then reduce the heat and simmer until the sauce is smooth
and thickened, about 20 minutes.
4. Adjust the seasoning to taste with salt, pepper, and nutmeg.
5. Rinse through a double thickness of rinsed cheesecloth.
Ingredients:

2 Egg whites
Clarified butter, as needed
60 g spinach, blanched
Salt and pepper, as needed
Parmesan cheese, as needed

Procedure
1. To prepare the molds, butter them lightly and thoroughly, dusting the sides and
bottom with grated parmesan cheese or bread crumbs.
2. Prepare the base and incorporate any additional ingredients and seasonings.
3. Flavouring ingredients such as pureed spinach are folded into the base until evenly
blended.
4. Whip the egg whites until soft peaks are formed. Fold egg whites into the base.
5. Fill the prepared molds as soon as the egg whites are folded into the base.
6. Place the soufflé immediately in a hot (425◦F/220◦C) oven and bake until risen,
cooked through, and browned
 LESSON 8: CUSTARD
In this lesson, you will be able to:
 Identify the characteristics of a custard
 Determine the proper procedure in making a custard
 Demonstrate how to make a spinach quiche

INTRODUCTION

Custard is a liquid that is thickened or set by the coagulation of egg protein. In cooking custards
there is only one basic rule: do not heat custards higher than an internal temperature of 85◦C
(185◦F) since this is the point at which the egg-liquid mixtures coagulate. These mixtures tend to
curdle when heated more that the said temperature.

Spinach Quiche

Mealy Pie Dough Ingredients:

500 g Pastry flour

350 g Shortening
10 g Salt
150 g Water

Procedure

1. Collect and scale ingredients.

2. Dissolve salt in water. Set aside.
3. Place flour and shortening in a mixing bowl.
4. Rub or cut shortening into flour until it resembles coarse cornmeal.
5. Add salt and water mixture. Mix very gently, just until the water is absorbed. Do not
overwork the dough.
6. Place the dough in a bowl, cover with plastic film and place in the refrigerator for 30
minutes to one hour.
Spinach Quiche Ingredients:

450g Mealy Pie dough

45 g Onion, chopped
45 g Butter
350 g Spinach blanched and chopped
6 pieces Eggs
250 ml Heavy cream
475 ml Milk
5 g Salt
0.5 g White pepper
0.25 g nutmeg

Procedure
1. In a pot of boiling water, blanch the spinach for about 30 seconds to 1 minute until it
turns to a bright green colour.
2. When cooked, remove and place in a bowl.
3. Squeeze the blanched spinach to remove excess water.
4. Sauté cooked spinach in butter and onion until most of the liquid has evaporated.
Cool and add to empty pie shell.
5. Beat together the eggs, cream, milk, and seasonings. Pour into the tart shells.
6. Place the tarts in a 190◦ C (375◦F) oven on the bottom shelf or, if using deck oven,
directly on the deck.
7. Serve hot or cold. Cut into wedges of desired size.