10

Technology and
Livelihood Education
Home Economics
Cookery
Quarter 1 - Module 2:
Preparing Egg Dishes - Mise’en Place

Source: https://thumbor.thedailymeal.com
 Department of Education ● Republic of the Philippines
Technology and Livelihood Education Grade 10
Home Economics - Cookery
Alternative Delivery Mode
Quarter 1 - Module 2: Preparing Egg Dishes - Mise’en Place
First Edition, 2020

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10
Technology and
Livelihood Education
Home Economics
Cookery
Quarter 1 - Module 2:
Preparing Egg Dishes - Mise’en Place

This module was collaboratively developed and reviewed by

educators from public schools. We encourage teachers and other
education stake holders to email their feedback, comments and
recommendations to the Department of Education at
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Department of Education • Republic of the Philippines

 TABLE OF CONTENTS

Page

Cover Page
Copyright Page
Title Page

Lesson 1. Mise’en Place 1

Overview 1
Objectives 1
Pre-Assessment 1
Prior Knowledge 2
Presentation 3
Concept Development 3
Activities 5
Assessment 6
Application 6
Generalization / Synthesis 8
Post-Assessment 9

Lesson 2. Nutritional Value and Components of Eggs 10

Overview 10
Objectives 10
Pre-Assessment 10
Prior Knowledge 11
Presentation 11
Concept Development 12
Activities 14
Assessment 15
Application 15
Generalization / Synthesis 16
Post-Assessment 16

Lesson 3. Ingredients for Egg Dishes 18

Overview 18
Objectives 18
Pre-Assessment 18
Prior Knowledge 19
Presentation 19
Concept Development 19
Activities 21
Assessment 22
Application 22
Generalization / Synthesis 23
Post-Assessment 24
Answer Key 25
References 26
 Lesson

1 Mise ’en Place

Overview
This module was designed and written with you in mind. It is here to help
you master the concepts and competencies in preparing egg dishes. The scope
of this module permits it to be used in many different learning situations. The
language used recognizes the diverse vocabulary level of students. The lessons
are arranged to follow the standard sequence of the course. But the order in
which you read them can be changed to correspond with the textbook you are
now using.

In this lesson, you will learn how to use, clean and sanitize the different
tools and equipment needed in preparing egg dishes.

Objectives

At the end of this lesson, you are expected to:

1. Identify the name of different tools and equipment needed in

preparing egg dishes.
2. Clean and sanitize kitchen tools and equipment needed in preparing
egg dishes.

Pre-Assessment

Multiple Choice

Directions: Choose the letter of the best answer. Write your answers
on another sheet of paper.

1. What do you call the device with loops of stainless steel wire that is
used for blending, mixing, whipping eggs or batter, and for blending
gravies, sauces, and soups?
a. channel knife b. mixing bowl
c. wire whisk d. colander

1
2. What do you call the small hand tool used generally in decorative
works such as making garnishes?
a. channel knife b. mixing bowl
c. wire whisk d. colander
3. What do you call the perforated bowl of varying sizes made of
stainless steel, aluminum or plastic, used to drain, wash or cook
ingredients from liquid?
a. channel knife b. mixing bowl
c. wire whisk d. colander
4. What do you call the miniature bain marie with an upper dish
containing indentations; each size is to hold an egg or it contains
separate device for poaching?
a. offset spatula b. egg poacher
c. pastry brush d. sieve
5. Which is the proper order of manual dishwashing?
a. Wash, rinse, sanitize, scrape and pre-rinse, drain and air-dry.
b. Scrape and pre-rinse, wash, rinse, sanitize, drain and air-dry.
c. Drain and air-dry, scrape and pre-rinse, wash, rinse, and
sanitize.
d. Rinse, scrape and pre-rinse, wash, sanitize, drain and air-dry.

Prior Knowledge
In your Grade 9 Cookery, you studied the different types of
dishes from appetizers down to desserts. Appetizers are foods which
stimulate the appetite, through their attractive appearance, fragrance or
appealing flavour. It can either be cold or hot. It can be classified as
cocktail, hor’s d oeuvres, canapes, relishes, petite salad chips and
dips, fresh fruit vegetables or anything smaller. Salad is a combination
of vegetables, fruits and other ingredients served with a dressing. It can
be classified according to their functions in the meal and according to
the ingredients used. The most common dressing used are vinaigrette
and thousands of island dressings. Sandwiches refer to food items
made with two or more slices of bread with fillings between them. It can
either be cold or hot. An open sandwich makes use of one kind of
bread with the fillings on top. A plain sandwich is made up of two slices
of bread with fillings in between. Pinwheels are roll up bread like a jelly
roll. Tea sandwiches are small fancy sandwiches. The club sandwich is
a popular multi-decker sandwich, made of three slices of toast and
filled with sliced chicken, mayonnaise, lettuce, tomato and bacon and
cut into four triangles. On the other hand, hot sandwiches can either be
grilled or deep fried or filled rolls such as quesadillas. Dessert is usually
a sweet course or dish (as of pastry or ice cream) usually served at the
end of a meal. It can be classified as frozen, fruit cobblers, pudding,
custard, gelatine, cheese and plainly fruits.
2
 You have also learned in your previous lessons about eggs.
These are abundant and can be found everywhere. In cookery, egg
refers to poultry or foul products. It is used in almost all recipes since it
is very affordable and available in the locality. Aside from being a good
source of protein, it is indeed one of the nature’s complete food. You
have also used eggs in different recipes depending on the culinary
uses. Further, it means that egg is a versatile product that is very
essential in culinary arts and cookery.

Presentation

In this lesson, you will study the competency on mise’en place.

Specifically, you tackle on the different tools and equipment needed in
preparing egg dishes, and cleaning and sanitizing the kitchen tools and
equipment needed in preparing egg dishes.

Before going through the discussion, answer firs the questions below.\

1. Do you love to eat eggs?

2. Does your favorite dish contain eggs?
3. What are your favourite egg dishes?
2. Can you name some tools and equipment needed in cooking eggs?
3. What are the functions of these tools and equipment?

Concept Development
Before knowing the proper way of cleaning and sanitizing, familiarize
yourself first with the different tools, utensils and equipment needed in egg
preparation.

Tools and Equipment Needed in Preparing Egg Dishes

a. Channel Knife – is a small hand tool used generally in decorative works

such as making garnishes.
b. Colander – is a perforated bowl of varying sizes made of stainless steel,
aluminium or plastic, used to drain, wash or cook ingredients from liquid.
c. Offset Spatula – is a broad, bladed implement bent to keep the hands
off from the hot surfaces used for turning and lifting eggs, pan cakes, and
meats on griddles.
d. Pastry Brush – is a small implement used to brush the surface of
unbaked pastries or cookies with egg white, egg yolk or glaze.
e. Rubber Spatula or Scraper – is a broad flexible plastic or rubber
scraper used to scrape off all the contents of bowls and pans from the
3
 sides and folds in beaten eggs in batter or whipped cream.
f. Sieve – is used for sifting dry ingredients like starch and flour.
g. Spoons – are solid, slotted and perforated large stainless holding about
three ounces and are used for mixing, stirring, and serving.
h. Wire Whisk – is a device with loops of stainless-steel wire fastened to a
handle that is used for blending, mixing, whipping eggs or batter, and for
blending gravies, sauces, and soups.
i. Egg Poacher – is a miniature bain marie with an upper dish used to
hold an egg or it contains separate device for poaching.
j. Omelette Pan – is a heavy-based frying pan usually made of cast iron
or copper, with rounded sloping sides used exclusively for omelette and
is not washed after using but cleaned with absorbent paper.
k. Measuring Cup – is a kitchen utensil used for measuring liquid or bulk
solid cooking ingredients such as flour and sugar.
l. Measuring Spoon – is used to measure an amount of an ingredient,
either liquid or dry, when cooking. Measuring spoons may be made of
plastic, metal, and other materials.
m. Sauce Pan – is a deep cooking pan with a handle used primarily for
cooking sauce.
n. Mixing Bowl – This container has smooth, rounded interior surfaces with
no creases to retain some mixture and is used for mixing ingredients.
o. Oven – is a chamber or compartment used for cooking, baking,
heating, or drying.
p. Electric Mixer – is a hand-held mixer which usually comes with various
attachments including a whisk attachment for whisking cream, batters,
egg whites, and sugar.
q. Refrigerator – is a kitchen appliance where you store the food at a cool
temperature.

Cleaning and Sanitizing Tools and Equipment

a. Cleaning is the removal of visible soil.

b. Sanitizing means reducing the number of harmful microorganisms by
using very hot water or a chemical sanitizing solution.
c. To be effective, cleaning and sanitizing must be a two-step process.
d. Surfaces must first be cleaned and rinsed before being sanitized.
e. Clean in a logical order.
f. Different cleaning tasks require different methods.
g. Many cleaning agents are harmful.
h. Mixing one agent with another can be very dangerous.
i. Ware washing is the process of washing and sanitizing dishes,
glassware, flatware, pots and pans either manually or mechanically.
j. Manual ware washing uses a three-compartment sink.
4
 k. Mechanical ware washing requires a dishwashing machine capable of
washing, rinsing, and drying dishes, flatwares, and glasswares.

Manual Dishwashing Procedure

1. Scrape and pre-rinse. Keep the wash water cleaner longer.

2. Wash. Use warm water at 110 °F to 120 °F and a good detergent. Scrub
well with a brush to remove all traces of leftover and grease.
3. Rinse. Use clean warm water to rinse off the detergent. Change the
water frequently, or use running water with an overflow.
4. Sanitize. Place utensils in a rack and immerse in hot water at 170 °F for
thirty seconds.
5. Drain and air-dry. Do not towel-dry. This may contaminate utensils

Activities

Activity 1. Matching Type

Directions: Match Column A with Column B based on the description

given. Find the image from Column B that matches the
name of the tools / equipment needed in egg preparation in
Column A.

Column A Column B
_______ 1. Wire Whisk a.

_______ 2. Offset Spatula

_______ 3. Pastry Brush

b.
_______ 4. Rubber Scraper

_______ 5. Colander

c.

d.

e.
5
 f.

f.

Assessment

Activity 2. Filling the Blanks

Directions: Fill in the blanks by supplying the right word / group of

words to make the statement true. Write your answers on
another sheet of paper.

1. In cookery, egg refers to _______ or foul products.

2. Towel drying may _______ utensils.
3. The removal of visible soil is called _______.
4. Sanitizing means reducing the number of _______ by using very
hot water or a chemical sanitizing solution.
5. Clean in a _______ order.

Application
Activity 3. Performance Activity

Directions: Do the manual dishwashing of the following tools and

equipment including the working area. Write a narrative report
6
mentioning the step-by-step process on how to clean the
following tools and equipment including the working area based
on the standard procedures.

a. Working Area
b. Plastic Chopping Board
c. Rubber Scraper
d. Stainless Steel Mixing Bowl
e. Omelette

Your narrative report will be rated using these rubrics:

Rubric 1
 Content Fair Good Very Good
5 points 10 points 15 points
Knowledge Students were able Students were Students were able
and to convey limited able to convey a to convey several
Understanding ideas on the topic few ideas on the ideas on the topic
with little topic with some with a good degree
knowledge. degree of of knowledge.
knowledge.
Accuracy Work was Work was Work was organized
organized and organized and and planned with
planned with little planned with some considerable
effectiveness. effectiveness. effectiveness.
Effort Students put little Students put some Students put full
or no effort into this efforts into this effort into this
activity. activity. activity.

Rubric 2
Dimensions Highly Skilled Moderately UnskilledNo
Skilled Skilled Attempt
10 points 9 points 8 points 7 points s
5 points
Use of Tools, Appropriate Appropriate Appropriate Never No
Equipment selection, selection, selection, selects, attempt
and preparation preparation preparation prepares to use
Materials and use of and use of and use of and use tools
(20%) materials / materials / materials / appropriate and
tools and tools and tools and materials equip-
equipment equipment equipment and tools / ment
all of the most of the some of the equipment
time time time
Application Systematic Systematic Systematic Never No
of Procedure application application application follows attempt
(40%) of of of systematic to apply
procedures procedures procedures application proced
all the time most of the 7 all the time of ures to
without time with with procedures projects
supervision minimum constant and highly /
supervision supervision develop- activity
ment on
supervision
Safety / Highly self- Self – Self- Needs to No
Work Habits motivated motivated motivated be motiva-
(30%) and and and motivated tion and
observes all observes observes and does totally
safety most safety sometimes not disre-
precautions precautions some safety observe gards
at all times most of the precautions safety precau-
times precau- tion
 tions
Speed/Time Work Work Work Work No
(10%) finished finished finished finished concept
ahead of meets closed to way of time
time deadline deadline beyond
deadline

Generalization / Synthesis
 In cookery, egg refers to poultry or foul products.
 It can be found in almost all of the recipes since it is very affordable
and available nationally and internationally.
 As a good source of protein, it is indeed one of the nature’s complete
food.
 Cleaning is the removal of visible soil.
 Sanitizing means reducing the number of harmful microorganisms by
using very hot water or a chemical sanitizing solution.
 Surfaces must first be cleaned and rinsed before being sanitized.
 Clean in a logical order.
 Ware washing is the process of washing and sanitizing dishes,
glasswares, flatwares, pots and pans either manually or mechanically.
 Manual ware washing uses a three-compartment sink.
 Mechanical ware washing requires a dishwashing machine capable of
cleaning dishes, flatwares, and glasswares.
 The basic manual dishwashing procedure is scrape and pre-rinse,
wash, rinse, sanitize, drain and air-dry.

8
Post-Assessment
Multiple Choice

Directions: Choose the letter of the best answer. Write your answers on
another sheet of paper.

1. What do you call the device with loops of stainless-steel wire that is used
for blending, mixing, whipping eggs or batter, and for blending gravies,
sauces, and soups?
a. channel knife b. mixing bowl
c. wire whisk d. colander
2. What do you call the small hand tool used generally in decorative works
such as making garnishes?
a. channel knife b. mixing bowl
c. wire whisk d. colander
3. What do you call the perforated bowl of varying sizes made of stainless
steel, aluminium or plastic, used to drain, wash or cook ingredients from
liquid?
a. channel knife b. mixing bowl
c. wire whisk d. colander
4. What do you call the miniature bain marie with an upper dish containing
indentations; each is sized to hold an egg or contains separate device for
poaching?
a. offset spatula b. egg poacher
c. pastry brush d. sieve
5. What is the proper order of manual dishwashing?
a. Wash, rinse, sanitize, scrape and pre-rinse, drain and air-dry.
b. Scrape and pre-rinse, wash, rinse, sanitize, drain and air-dry.
c. Drain and air-dry, scrape and pre-rinse, wash, rinse, sanitize.
d. Rinse, scrape and pre-rinse, wash, sanitize, drain and air-dry.

9
Lesson
Nutritional Value and
2 Components of Eggs
Overview

This lesson tackles about the nutritive value of eggs, detailed parts of an
egg and their functions. It also reveals the characteristics of quality fresh eggs.
The content of this lesson deals with the nutritional value and components of
egg ingredients
Objectives

At the end of the lesson, you are expected to:

1. Identify the physical structure and components of an egg.

2. Test the characteristics of quality fresh eggs.

Pre-Assessment

Multiple Choice

Directions: Choose the letter of the best answer. Write your answers
on another sheet of paper.

1. What do you call the yellow-orange portion that makes up about

33 % of the liquid weight of the egg?
a. chalazae b. albumin
c. air cell d. yolk
2. Which part of an egg accounts for about 9 to 12 % of its total
weight?
a. chalazae b. albumen
c. shell d. yolk
3. Which part of an egg that has more cholesterol?
a. albumin b. yolk
c. both a and b d. none of the above
4. Which of the following is a characteristic of fresh egg?
a. The egg floats on the surface when submerged in water.
b. The egg white is quite thin and spreads.
10
c. The egg contains a flattened yolk or one that breaks easily.
d. The yolk will stand up and have a nice, rounded dome.
5. Which of the following describes the characteristics of a bad egg?
a. The white of the egg is cloudy.
b. The egg lies on its side or bottom when submerged in
water.
c. The egg contains a flattened yolk or one that breaks easily.
d. The yolk will stand up and have a nice, rounded dome.

Prior Knowledge

In the last lesson, you were taught on the topic: mise’en place.
Some of the skills that you acquired were identifying the different tools
 and equipment needed in preparing egg dishes, and cleaning and
sanitizing these kitchen tools and equipment. These skills prepare you
to study the next lesson.

Presentation
Since you already know the proper way of cleaning and sanitizing, you
can now proceed to learning the nutritional value and components of egg prior
to actual cooking. Enjoy!

Normally, you can identify the three parts of an egg. What are these
three parts?

H L

O K

B N

11
Concept Development

Let us learn the detailed structure of an egg.

Physical Structure and Composition of Eggs

The three (3) parts of an egg are the shell, yolk and albumin.

1. Shell. It is the egg‘s outer covering. It accounts for about 9 to 12 % of its

total weight depending on egg size. The shell is the egg‘s first line of
defense against bacterial contamination.
2. Air Cell. It is the empty space between the egg white and shell at the large
end of the egg which is barely existent in newly laid egg.
 THIN ALBUMIN
3. Albumin / Egg White. It accounts for most of an
egg‘s liquid weight, about 67 %.
4. Chalazae. These are the ropey strands of egg white at both sides of the
egg, which anchor the yolk in place in the centre of the thick white. They
are sometimes mistaken for egg imperfections or beginning embryos, which
of course they are not.
5. Germinal Disc. It is the entrance of the latebra, the channel leading to the
centre of the yolk. The germinal disc is barely noticeable as a slight
depression on the surface of the yolk.
6. Membranes. There are two kinds of membranes, one just under the shell
and the other covering the yolk namely, the shell membrane and the
vitelline membrane. Just inside the shell are two shell membranes, inner
and outer.
7. The air cell formed due to the contraction of egg as it cools, is found
between the two layers of this shell membrane. The outer membrane
sticks to the shell while the inner membrane sticks to the albumen.
8. Yolk. The yolk or the yellow to yellow-orange portion makes up about 33 %
of the liquid weight of the egg.

12

SHELL

THICK ABUMIN

VITELLINE
 Knowing the detailed physical structure of an egg is not just enough.
You need to study also the different nutrient value of an egg and you will
appreciate how beautiful mother nature is.

Composition of an Egg
GERMINAL DISC

YOLK

CHALAZAE Nutritive Value INNER SHELL MEMBRANE of an

Egg
AIR CELL
1. Egg is indeed one of the nature‘s
OUTER SHELL MEMBRANE
complete food.
2. It contains high quality protein with all the essential amino acids.
3. It contains all the vitamins except vitamin C and many minerals.
4. Egg products are particularly good for fortifying food low in protein
quality.
5. Except for mother‘s milk, eggs provide the best protein naturally
available.
6. Egg protein is often used as a reference standard for biological values of
their proteins.
13
Characteristics of Quality Fresh Eggs

Whether you buy eggs from a store or from the local farmer, you can
determine how fresh they are with this trick that involves only a bowl of water.

A. Lying, Standing or Floating

Fill a deep bowl or pan with enough cold tap water to cover an egg.
Place the egg in the water.

a. If the egg lies on its side on the bottom, the air cell inside is small
and it is very fresh.
b. If the egg stands up on the end and bobs on the bottom, the air cell
is larger and it is not fresh. It is probably one to three weeks old,
which is perfectly acceptable to eat.
c. If the egg floats on the surface, it is bad and should be discarded.
Testing a Cracked Egg's Freshness

If you neglect to check the freshness of eggs before cracking, you can
tell if an egg is bad after it is out of the shell.

a. A very fresh egg out of the shell has an overall thick white that doesn't
spread much. The yolk stands up and has a nice, rounded dome.
b. If the egg white is quite thin and spreads, the egg has probably past its
peak.
c. A flattened yolk or one that breaks easily is an indication that the egg is
old.
d. The white of a very fresh egg is cloudy. A clear egg white indicates an
older egg, but not necessarily a bad one.
e. The smell of a rotten egg is unmistakable and should be apparent
immediately upon cracking. If it smells bad, throw it out.

Activities

Activity 4. Identification

Directions: On a clean sheet of paper, draw and label the detailed

structure of an egg indicating the:
a. Shell e. Germinal Disc i. Outer Shell Membrane
b. Thin Albumin f. Vitelline j. Air cell
c. Chalazae g. Yolk
d. Thick Albumin h. Inner Shell Membrane
14
 Assessment

Directions: Answer the questions below on another sheet of paper.

1. How can you identify a fresh egg from and old / bad / spoiled
egg?

Application

Activity 5

Directions: Fill a deep bowl or pan with enough cold tap water to cover an
egg. Prepare 5 eggs and drop them in the prepared bowl.
Observe the position of each dropped eggs and draw them on
your activity notebook following the format given below.

Position (Drawing) Result (floating, lying, Indications (fresh or

standing) old)
Egg # 1
Egg # 2
Egg # 3
Egg # 4
Egg # 5

15
Generalization / Synthesis
 Normally, you can identify the three (3) parts of an egg: the shell, yolk
and albumin.
 The shell is the egg’s first line of defense against bacterial
contamination.
 The yolk or the yellow to yellow-orange portion makes up about 33 %
of the liquid weight of the egg.
 Egg is indeed one of nature’s complete food.
 Egg contains high quality protein with all the essential amino acids.
 Egg contains all the vitamins except vitamin C and many minerals.
 Egg products are particularly good for fortifying food that is low in
protein quality.
 Except for mother’s milk, eggs provide the best protein naturally
available.
 Egg protein is often used as a reference standard for biological values
of their proteins.
  You can determine how fresh they are with this trick that involves only a
bowl of water.
a. If the egg lies on its side on the bottom, the air cell inside is small
and it is very fresh.
b. If the egg floats on the surface, it is bad and should be discarded.
c. A very fresh egg out of the shell will have an overall thick white that
doesn't spread much. The yolk will stand up and have a nice,
rounded dome.
d. If the egg white is quite thin and spreads, the egg has probably past
its peak.
e. A flattened yolk or one that breaks very easily is an indication that
the egg is okay.
f. The white of a very fresh egg is cloudy. A clear egg white indicates
an older egg, but is not necessarily a bad one.

Post-Assessment
Multiple Choice

Directions: Choose the letter of the best answer. Write your answers on
another sheet of paper.

1. What do you call the yellow-orange portion that makes up about 33 % of

the liquid weight of the egg?
a. chalazae b. albumen
16
c. air cell d. yolk
2. Which part of an egg accounts for about 9 to 12 % of its total weight?
a. chalazae b. albumen
c. shell d. yolk
3. Which part of an egg has more cholesterol?
a. albumin b. yolk
c. both a and b d. none of the above
4. Which of the following is a characteristic of a fresh egg?
a. The egg floats on the surface when submerged in water.
B. The egg white is quite thin and spreads.
C. The egg contains a flattened yolk or one that breaks very easily.
D. The yolk stands up and has a nice, rounded dome.
5. Which of the following describes the characteristics of a bad egg?
a. The white of the egg is cloudy.
b. The egg lies on its side on the bottom when submerged in water
c. The egg contains a flattened yolk or one that breaks very easily.
d. The yolk stands up and have a nice, rounded dome.
 17
Lesson
Ingredients for Egg
3 Dishes

Overview
This lesson deals on the different types of egg cooking and the
ingredients used for this. Its content involves preparation of egg ingredients
according to standard recipe.

Objectives

After going through with this lesson, you are expected to do the
following objectives:
1. Identify the types of egg cooking;
2. Differentiate the types of egg cooking; and
3. Make an original recipe of an egg omelette.

Pre-Assessment
Multiple Choice

Directions: Choose the letter of the best answer. Write your answers
on another sheet of paper.

1. What do you call the type of fried egg that must be fried and flipped
over just until the white is set but the yolk is still liquid?
a. basted c. sunny-side up
b. over-easy d. over-hard
2. What do you call an egg cooked in a shell that is boiled for 5-7
minutes?
a. coddled egg c. medium-cooked egg
b. soft-cooked egg d. poached egg
3. What do you call an egg cooking that can be made in two ways,
either the eggs can be stirred constantly over low heat for a soft
delicate curd and a creamy texture, or stirred less frequently as they
cook for a larger curd and a firm texture?
a. sunny side up c. scrambled egg
b omelette d. poached egg

18
4. Which of the following nutrients is present in an egg?
a. minerals c. vitamins
b. protein d. all of the choices
5. Which among choices listed below is the standard quality of a fried
egg?
a. Egg white should be opaque, firm and hard.
b. White should be browned, blistered or crisp at edges.
c. Egg white should be opaque, firm and tender
d. Yolk should be set properly according to desired
doneness.

Prior Knowledge

The topic that you studied previously was about the nutritional
value and components of eggs. In cooking any kind of dish, the person
doing it needs to know what he is cooking and the nutrients present in
every ingredient used. This lesson serves as the basic foundation prior
to learning the next topic.
 Now that you were done studying about the nature of eggs, it is
time for you to tackle about the different ingredients for your favorite
egg dishes.

Presentation
Before you will delve on the different ways of cooking egg dishes,
unscramble the following to form a word or group of words that you will
encounter.

Directions: Unscramble the following words / group of words to make a

word related to egg cooking.

1. ETOLEMTE -
2. EDHOAPC -
3. BLEDMARCS -
4 YNUSN UPEDIS -
5. DETSAB -

Concept Development
Different Types of Cooking Eggs

A. Eggs Cooked in a Shell

1. Coddled Eggs
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Put cold eggs into already simmering water and simmer for
30 seconds.

2. Soft-Cooked Eggs
Put cold eggs into already simmering water and simmer for 3
to 4 minutes.

3. Medium-Cooked Eggs
Put cold eggs into already simmering water and simmer for 5 to
7 minutes.

B. Poached Eggs
This is 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, and the less likely the white is spread and
becomes ragged.

C. Fried Eggs

Standard Qualities of Fried Eggs

 1. White should be shiny, uniformly set, and tender, not browned, blistered
or crisp at edges.
2. 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.
3. It is relatively compact, standing high, not spread out and thin.
4. A fried egg should have a yolk covered with a thin film of coagulated
egg white and still remain slightly fluid.
5. The egg white should be opaque, firm and tender, not chewy, crisp or
brown.
6. A perfectly fried egg is a glory to behold - crispy edges and a wobbly,
pinkish yolk.
7. It will provide a fried egg with a slightly crispy, frilly edge; the white will
be set and the yolk soft and runny.

Types of Fried Eggs

1. Sunny side up
Cook slowly without flipping until white is completely set but the yolk is
still soft and yellow. Heat must be low or the bottom is toughened or burnt
before the top is completely set.

2. Basted
Do not flip, add a few drops of water to the pan and cover to steam
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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.

D. Scrambled Eggs
These can be made in two ways: the eggs can be stirred constantly
over low heat for a soft delicate curd and a creamy texture, or stirred less
frequently as they cook for a larger curd and a firm texture. Choose eggs
that are fresh, with intact shells. Do not overcook scrambled eggs or hold
 them too long. Overcooked eggs are tough and watery and will turn green
in steam table. Scrambled eggs should be soft and moist.

E. Omelettes
The rolled, or French-style omelettes start out like scrambled eggs, but
when the eggs start to set, they are rolled over. High heat and using right
pan are the two factors to make a quality omelette.

Suggested fillings: cheese, sautéed or creamed mushroom, creamed

or curried chicken, creamed or buttered spinach, sautéed onion with or
without bacon, sautéed onion and diced potato.

Activities

Activity 5. Identification

Directions: Identify the type of egg cooking being described in each

number. Choose the answer from the box. Write your
answers on another sheet of paper.

Sunny Side Up Over Hard Medium Cooked Omelette

Basted Poached Soft Cooked Over Medium
Over Easy Coddled Scrambled

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1. The rolled or French-style starts out like scrambled eggs, but when the
eggs start to set, they are rolled over.
2. It is an egg cooked in a shell that is boiled for 3-4 minutes.
3. It is a type of egg cooking that is 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 and the less
likely the white is spread and becomes ragged.
4. It is a type of fried egg that must not be flipped. You add a few drops of
water to the pan and cover to steam cook the top. A thin film of
coagulated white will cover the yolk which should remain liquid.
5. It is a type of fried egg that must be fried and flipped over until the yolk
is completely set.

Assessment

Directions: Answer the question. Write your answers on another

sheet of paper.
 1. Explain by following the step-by-step procedure in cooking
the sunny side up egg.

Application
Activity 6. Performance Task

Directions: Create an original recipe for an egg omelette. Identify the exact
measurements for all ingredients. Write it on another sheet of
paper.

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Your original recipe will be rated using this rubric:

Content Fair Good Very Good

5 points 10 points 15 points
Title of the The title of the The title of the The title of the
Recipe recipe is very recipe is slightly recipe is very
common. original. original.
Ingredients No proper Proper Proper
measurement of measurement of measurement of
ingredients ingredient is not ingredients is
stated clearly. clearly stated.
Procedure The procedure of The procedure of The procedure
the recipe is not the recipe is slightly of the recipe is
clearly stated. stated clearly. clearly stated.

Generalization / Synthesis

 Eggs can either be cooked in a shell or out of the shell.

 Eggs cooked in a shell can either be coddled, soft-cooked egg or
medium-cooked.
  Poached egg is prepared by slipping shelled eggs into barely
simmering water.
 In cooking sunny side up, white should be shiny, uniformly set, and
tender, not browned, blistered or crisp at edges.
 Sunny side-up yolks should be yellow and well rounded. In other
styles, the yolk is covered with a thin layer of coagulated white.
 A fried egg should have a yolk covered with a thin film of coagulated
egg white and still remain slightly fluid.
 Fried eggs can either be sunny side up, basted, over easy, over
medium, or over hard.
 Scrambled eggs can be made in two ways: the eggs can be stirred
constantly over low heat for a soft delicate curd and a creamy texture,
or stirred less frequently.
 Do not overcook scrambled eggs or hold them too long.
 Scrambled eggs should be soft and moist.
 Omelettes start out like scrambled eggs, but when the eggs start to set,
they are rolled over.
 High heat and using right pan are the two factors to make a quality
omelette.

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Post-Assessment
Multiple Choice

Directions: Choose the letter of the best answer. Write your answers on
another sheet of paper.

1. What do you call the type of fried egg that must be fried and flipped over
just until the white is set but the yolk is still liquid?
a. basted c. sunny-side up
b. over-easy d. over-hard
2. What do you call an egg cooked in a shell that is boiled for 5-7 minutes?
a. coddled egg c. medium-cooked egg
b. soft-cooked egg d. poached egg
3. What do you call an egg cooking that can be made in two ways, either the
eggs can be stirred constantly over low heat for a soft delicate curd and a
creamy texture, or stirred less frequently as they cook for a larger curd and
a firm texture?
a. sunny side up c. scrambled egg
b omelette d. poached egg
4. Which of the following nutrients is present in an egg?
 a. minerals c. vitamins
b. protein d. all of the choices
5. Which among the following is the standard quality of a fried egg?
a. Egg white should be opaque, firm and hard.
b. White should be browned, blistered or crisp at edges.
c. Egg white should be opaque, firm and tender.
D. Yolk should be set properly according to desired doneness.

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References
Kong, Anecita, et. al., TVL-HE Cookery, Prepare Egg Dishes, 2016.

Qualities of Fresh Egg

https://www.thespruceeats.com/how-to-tell-if-eggs-are-fresh-3034314.

Egg Structure Unlabeled

https://www.enchantedlearning.com/subjects/birds/label/chickenegg/.

Images for Refrigerator

https://technology.mb.com.ph/2019/05/30/reliable-refrigerators-for-your-
negosyo/.

Kitchen Tool Images

https://www.thedailymeal.com/cook/25-essential-kitchen-tools-gallery.
For inquiries and feedback, please write or call:

Department of Education - Division of Bukidnon

Office Address: Fortich Street, Sumpong, Malaybalay City, Bukidnon
Telefax/Telephone: (088) 813-3634
E-mail Address: bukidnon@deped.gov.ph
Website: depedbukidnon.net.ph

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