1

EGGS AND BREAKFAST

Chapter 5
Eggs
and Breakfast

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.

Labensky • Hause • Martel publishing as Pearson [imprint]
After studying this unit 2

EGGS AND BREAKFAST

● You will be able to:
– Understand the composition of eggs
– Purchase and store eggs properly
– Apply various cooking methods to eggs

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.

Labensky • Hause • Martel publishing as Pearson [imprint]
Egg Composition 3

EGGS AND BREAKFAST

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continue 4

EGGS AND BREAKFAST

Shell
● Compose of calcium carbonate, covers the eggs.
● It prevents microbes from entering and moisture from
escape.
● It protect the eggs during handling and transport.
● Color is bright white to brown.
Yolk
● Is the yellow portion of the eggs.
● It comprises of one-third of the eggs.
● Contain three-fourth of the calories, mineral, vitamin
and fats.
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continue
5

EGGS AND BREAKFAST

Albumen
● Is the clear portion of the eggs. Refer as egg
white.
● Consist two-third of the eggs and more than half of
the protein and riboflavin.
Chalazae Cords
● Thick, twisted strands of eggs white anchor the
yolk in place.
● The more prominent the chalazae, the fresher the
egg.

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.

Labensky • Hause • Martel publishing as Pearson [imprint]
Grading and Storage 6

EGGS AND BREAKFAST

Grading Storing
● Eggs are graded by ● Store at a temperature
the USDA or a state of 40°F
agency ● How long an egg is
● Graded AA, A,B,C stored affects its
● Based on interior and appearance but not its
exterior qualities and nutritional value
size ● Fresh unshelled eggs
can be stored for 4–5
weeks past the
packing date

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.

Labensky • Hause • Martel publishing as Pearson [imprint]
Egg Grades 7

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
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Egg Grade AA, Grade A, Grade B 8

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
Labensky • Hause • Martel publishing as Pearson [imprint]
Egg sizes. 9

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
Labensky • Hause • Martel publishing as Pearson [imprint]
SAFETY ALERT - Sanitation 10

EGGS AND BREAKFAST

● Eggs are potentially hazardous food. The bacteria
associated to eggs is Salmonella.
● Inadequate cooking or improper storing may lead to
food-borne illness.
● Eggs can be pasteurized (heating at certain
temperature for a specific period to destroy pathogenic
bacteria) at 140°F for 3½ minutes
● Never leave egg dishes at room temperature for more
than 1 hour, including preparation and and service
time.
● Never reuse the container after holding raw eggs
without proper cleaning and sanitizing.
On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
Labensky • Hause • Martel publishing as Pearson [imprint]
 Egg Products and Substitutes 11

EGGS AND BREAKFAST

● Food service operations can purchase eggs in many different forms
– Whole eggs
– Whites only
– Yolks only
● Fresh or frozen, refrigerated or dried.
● Egg substitutes were created for those who are concerned about
cholesterol
– Soy or milk protein base
– Real egg white(albumen), with the yolk removed replaced with
vegetable or milk products.
– Eggs substitutes have a different flavor, and is useful for people
on restricted diet.

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.

Labensky • Hause • Martel publishing as Pearson [imprint]
Egss Nutrition 12

EGGS AND BREAKFAST

● Eggs contain vitamin A, D, E and K and the B-complex vitamins.
● They are rich in minerals and contain less cholesterol now and
previously.
● Research indicates that the cholesterol in whole eggs does not
impact serum cholesterol as much as was once feared.
● In fact the American Heart Association now suggests that it is
acceptable to consume up to four egg yolks per week as part of
a balanced diet.
● Egg whites do not contain cholesterol and are often added to
egg dishes such as omelets to reduce total fat content.

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.

Labensky • Hause • Martel publishing as Pearson [imprint]
Dry-Heat Cooking Methods 13

EGGS AND BREAKFAST

● Baking
– Shirred
– Quiche
● Sautéing
– Scrambled
– Omelet
● French-style omelet
● Frittata
● Pan-frying
– Sunny side up, over easy, over medium, over
hard
– Basted

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.

Labensky • Hause • Martel publishing as Pearson [imprint]
 Omelet and a frittata. 14

Omelets

EGGS AND BREAKFAST

● Omelets are needlessly intimidating egg creations that
begin as scrambled eggs which usually prepared as
individual servings using two or three eggs.
● The cooked eggs are either folded around or filled with
a warm savory mixture.
● The filling may contain vegetables, cheeses and
meats.
● Any filling ingredient that needs cooking should be
cooked before being added to the omelet.
● A shallow, well seasoned or nonstick pan with gently
sloping sides is used for cooking omelets.

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.

Labensky • Hause • Martel publishing as Pearson [imprint]
Omelet and a frittata. 15

EGGS AND BREAKFAST

Frittatas
● Frittatas are essentially open-faced omelets of
Spanish-Italian heritage.
● They may be cooked in small pans as individual
portions or in large pans, then cut into wedges for
service.
● A relatively large amount of hearty ingredients is
mixed directly into the eggs.
● The eggs are first cooked on the stove top.
● Then the pan is transferred to an oven or placed
under a salamander or broiler to finish cooking.

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.

Labensky • Hause • Martel publishing as Pearson [imprint]
Moist-Heat Cooking Methods 16

EGGS AND BREAKFAST

● Soft-cooked or soft-boiled eggs
– Simmered 3–5 minutes in shell
● Hard-cooked or hard-boiled eggs
– Simmered 12–15 minutes in shell
● Poached eggs
– Simmered 3–5 minutes without shell

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.

Labensky • Hause • Martel publishing as Pearson [imprint]
 10 items included in the breakfast menu. 17

EGGS AND BREAKFAST

1. Coffee, tea or other hot beverages
2. Fruits or fruit juices
3. Eggs (omelets, scramble eggs, souffles etc)
4. Breads, including sweet breads
5. Cereal and grains
6. Potatoes
7. Griddlecakes or griddle breads (Pancakes, waffles)
and French toast
8. Fish
9. Dairy products, including milk, cheese and yogurt
10. Meats - ham steak, bacon, sausages
On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
Labensky • Hause • Martel publishing as Pearson [imprint]
QUICHE LORRAINE 18

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
Labensky • Hause • Martel publishing as Pearson [imprint]
SHIRRED EGGS WITH HAM
1. Adding the eggs to the ramekin on top of the ham. 19

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
Labensky • Hause • Martel publishing as Pearson [imprint]
SHIRRED EGGS WITH HAM
2. The finished shirred eggs with ham is baked. 20

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
Labensky • Hause • Martel publishing as Pearson [imprint]
PROCEDURE FOR PREPARING SCRAMBLED EGGS
1. Stirring the scrambled eggs. 21

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
Labensky • Hause • Martel publishing as Pearson [imprint]
PROCEDURE FOR PREPARING SCRAMBLED EGGS
2. The properly cooked eggs. 22

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
Labensky • Hause • Martel publishing as Pearson [imprint]
SHRIMP AND AVOCADO OMELET
1. Lifting the edge of the eggs to allow them to cook evenly. 23

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
Labensky • Hause • Martel publishing as Pearson [imprint]
SHRIMP AND AVOCADO OMELET
2. Adding the filling to the eggs. 24

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
Labensky • Hause • Martel publishing as Pearson [imprint]
SHRIMP AND AVOCADO OMELET
3. Folding the eggs. 25

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
Labensky • Hause • Martel publishing as Pearson [imprint]
SHRIMP AND AVOCADO OMELET
4. Rolling the omelet onto the plate. 26

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
Labensky • Hause • Martel publishing as Pearson [imprint]
PROCEDURE FOR PREPARING FRENCH-STYLE OMELETS
1. Shaking the pan while stirring the eggs . 27

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
Labensky • Hause • Martel publishing as Pearson [imprint]
PROCEDURE FOR PREPARING FRENCH-STYLE OMELETS
2. Rolling the omelet onto the serving plate. 28

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
Labensky • Hause • Martel publishing as Pearson [imprint]
PROCEDURE FOR PREPARING FRENCH-STYLE OMELETS
3. Using a paring knife to cut into the center of the omelet. 29

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
Labensky • Hause • Martel publishing as Pearson [imprint]
PROCEDURE FOR PREPARING FRENCH-STYLE OMELETS
4. Spooning in the filling. 30

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
Labensky • Hause • Martel publishing as Pearson [imprint]
GARDEN FRITTATA 31

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
Labensky • Hause • Martel publishing as Pearson [imprint]
PROCEDURE FOR PAN-FRYING EGGS
1. Pouring the eggs into the sauté pan. 32

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
Labensky • Hause • Martel publishing as Pearson [imprint]
PROCEDURE FOR PAN-FRYING EGGS
2. Flipping the eggs. 33

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
Labensky • Hause • Martel publishing as Pearson [imprint]
PROCEDURE FOR PAN-FRYING EGGS
3. Sliding the eggs onto a plate for service. 34

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
Labensky • Hause • Martel publishing as Pearson [imprint]
Properly hard-boiled eggs are uniformly cooked
through and gold colored. 35

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
Labensky • Hause • Martel publishing as Pearson [imprint]
A green discoloration covers the yolk when in-shell
eggs are overcooked. 36

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
Labensky • Hause • Martel publishing as Pearson [imprint]
POACHED EGGS
1. Adding an egg to a pot of simmering water. 37

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
Labensky • Hause • Martel publishing as Pearson [imprint]
POACHED EGGS
2. Lowering the eggs into ice water to cool them for future
38
use.

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
Labensky • Hause • Martel publishing as Pearson [imprint]
BUTTERMILK PANCAKES 39

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
Labensky • Hause • Martel publishing as Pearson [imprint]
CRÊPES
1. Coating the bottom of the pan evenly with the batter. 40

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
Labensky • Hause • Martel publishing as Pearson [imprint]
CRÊPES
2. Flipping the crêpe. Notice the proper light brown color. 41

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
Labensky • Hause • Martel publishing as Pearson [imprint]
GREEK-STYLE SCRAMBLED EGGS 42

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
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EGGS BENEDICT 43

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
Labensky • Hause • Martel publishing as Pearson [imprint]
EGG, BACON, LETTUCE AND TOMATO
BREAKFAST SANDWICH 44

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
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SCOTCH EGGS 45

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
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WAFFLES 46

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
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CINNAMON FRENCH TOAST 47

EGGS AND BREAKFAST

On Cooking: A Textbook of Culinary Fundamentals, 5e Copyright ©2011 by Pearson Education, Inc.
Labensky • Hause • Martel publishing as Pearson [imprint]