10

Technology and Livelihood

Education
Cookery
Specialization
Quarter 1 – Module 1:
Mise ‘en Place
Cookery- Grade 10
Alternative Delivery Mode
Quarter 1 – Module 1: Perform Mise ‘en Place
First Edition, 2020

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 10

Technology and
Livelihood
Education
Cookery
Quarter 1 – Module 2(week2)
Prepare Egg Dishes
 This module will provide you learners the essential knowledge opportunities
to develop your skills and gained understanding in the preparation, cooking,
presentation, and storing egg. Differentiated activities and hands – on activities
were given to give you opportunities to transfer what you have learned. The
language used recognizes the diverse vocabulary level of students. The lessons are
arranged to follow the standard sequence of the course in accordance with the
TESDA training regulations.

The module is divided into three lessons, namely:

● Lesson 1 – Market forms of egg
● Lesson 2 – Uses of egg in culinary arts
● Lesson 3- Varieties of egg dishes

After going through this module, you are expected to:

1. identify the market forms of eggs
2. explain the uses of eggs in culinary arts
3. cook egg dishes in accordance with the prescribed salad

Market Forms of Egg

There are three market forms of eggs namely: fresh, dried (whole,
egg whites/egg yolks), and frozen (whole, egg whites/egg yolks).

1. Fresh Eggs or shell eggs may be purchased individually, by dozen or in trays of

36 pieces.

2. Frozen Eggs – are made of high-quality fresh eggs. They come in the form of
whole eggs with extra yolks and whites. Frozen eggs are pasteurized and must be
thawed before use.

3. Dried Eggs – are seldom used. Their whites are used for preparing meringue.
Dried eggs are used primarily as ingredients in food industry. They are not
commonly sold directly to consumers.

Eggs are also sold in several processed forms: bulk or fluid whole eggs
(which sometimes includes a percentage of extra yolks to obtain a specific blend),
egg whites, and egg yolks. Pasteurized eggs are used in preparations such as salad
dressings, eggnog, or desserts, where the traditional recipe may have indicated that
the eggs should be raw. These products generally are available in liquid or frozen
form. Frozen egg products on the other hand are used as ingredients by food
processors. Products
containing egg yolk usually have salt, sugar or corn syrup added to prevent
gelation or increased viscosity during freezing. They are packed in 30- lB.containers
and in 4-, 5-, 8-, and 10-lB.pouches or waxed or plastic cartons. Dried powdered
eggs are also sold and may be useful for somebaked goods or in certain
circumstances. For food service use, they are generally sold in 6-oz. pouches, and
3-lB.and 25-lB.poly packs. Egg substitutes may be entirely egg-free or may be
produced from egg whites, with dairy or vegetable products substituted by yolks.
These substitutes are important for people with reduced-cholesterol diet
requirement.
Uses of Eggs in culinary

Egg is cooked in many ways. It can be the main protein dish; it can be a main or
accessory ingredient in dishes from appetizers to desserts. It can be cooked by dry
heat, moist heat, with or without oil, as simply or as elaborately as one’s inclination
for the moment. Indeed it can be eaten anywhere.

Effect of Heat on Eggs

1. Coagulation of proteins: white at 60-65 0 C, yolk at 65-70 0 C.

 Beyond this temperature, over coagulation occurs and water is squeezed out
causing shrinkage resulting in a tough product.
2. Formation of greenish discoloration at the interface of the yolk and white when
egg is overcooked
 Due to the reaction between the iron in the yolk and the hydrogen sulfide
liberated from the sulfur containing ferrous sulfide.
 Reaction is favored by
 High cooking temperature
 Prolonged cooking
 Reaction is prevented by immediate cooling of the egg (e.g. immersing
in cold water) after cooking

Uses of Egg

1. Cooked and served “as is”, e.g.

 in the shell – soft cooked ( 5 minutes simmering) or hard cooked (15
minutes simmering)
 poached – cooked in simmering water; addition of salt and vinegar hastens
coagulation
 fried – keep low to moderate temperature
 scrambled – addition of sugar delays coagulation; addition of liquids
and acids decreases coagulation point
 omelet
2. Eggs as emulsifier
 Lecithin and lysolecithin are responsible for the remarkable ability of egg
yolk to act as an emulsifying agent; both are phosphoproteins containing
polar and non-polar ends such that the polar end holds water while the non-
polar end holds the fat, thus, prevent oil droplets in suspension from
coalescing.
3. As binding, thickening agent, and gelling agents
 Eggs are useful as binding, thickening and gelling agents because they
contain proteins that are easily denatured by heat
 Using whole egg requires lower coagulation temperatures resulting in a
stiffer gel
 Addition of sugar, raises coagulation temperature producing softer, weaker
gel
 Softer gel is produced with the addition of scalded milk and acid
 In cooking custards, Bain Marie, double boiler or steamer is used to avoid
boiling which can produce a porous custard
 Soft custards are produced by constant stirring.
4. As foam
  When egg is beaten albumen is denatured, air is incorporated as white is
stretched into thin films
 With continued beating, the air cells are subdivided and volume is increased
 Protein network dries up and stabilizes the gas or air foams
- If only egg whites are used, the color turns white and soft peaks are
formed. The egg proteins collect at the air/liquid interface of the air bubble
and undergo surface denaturation.
- If whole eggs or only egg yolks are used, the color becomes pale yellow with
continued beating; volume is increased (but not as much as when only
whites are used); no surface denaturation occurs.
- With further beating of egg whites, liquid drains out, air bubbles coalesce
and foam breaks.
- The same changes occur when the foam is allowed to stand too long.
- Maximum stability is reached at soft stage while maximum volume attained
is at stiff stage

- Stages in foam formation

A. frothy – large air bubbles that flow easily
B. soft foam – air cells are smaller and more numerous; foam becomes
whiter; soft peaks are formed when beater is lifted
C. stiff foam – peaks hold their shape; when bowl is tipped, it holds, moist
and glossy
D. dry – moistness and glossiness disappear; specks of egg white are seen

Factors to be considered in foam formation (leavening agent)

a. Beating time and temperature: as the time of beating increases, both
volume and stability of the foam increases initially, then, decreases; white can
be beaten/whipped more readily at room temperature than at refrigerator
temperature – refrigerated eggs are more viscous, thus, hard to beat/whip.
b. Eggs beaten at room temperature whip better resulting in bigger volume
and finer texture.
c. Whole eggs or egg yolk require more beating to produce a good foam
d. Stored eggs foam faster but produce smaller volume than fresh eggs.
e. Acids (e.g. cream of tartar, 1 t per cup) increase the stability of foams, but
when added too early, delay foam formation (reduced volume) thus, increases
the time necessary for beating
f. Sugar also increases the stability of foams but delays foams formation
(reduced volume), thus, it should be added after foaming has started and soft
peaks are formed; sugar retards the denaturation of egg white
g. Addition of soda increases stability and volume
h. Addition of salt lowers quality of the foam
i. Type of egg: duck eggs do not foam well because they lack ovumucin
j. Dilution of egg white by water produces bigger volume but lesser foam;
this produces more tender cakes, but in meringues, syneresis occurs.
k. Applications of foam in cookery
 as leavening e.g. in angel cake, sponge cake, chiffon cakes
 as meringue, e.g. (a) soft meringue for topping of cream,
chocolate, or lemon pie, requires a proportion of two
tablespoons sugar per egg white (b) hard meringue for
confections, base of fruit pies of Sans Rival Cake, requires a
proportion of ¼ cup sugar per egg white
 structural and textural agent – tenderness and fluffiness to
products, e.g. fluffy or foamy, soufflé, divinity, foam cakes,
 popovers
5. As coloring and flavoring agent
Egg Products
1. Balut from duck eggs
2. Pidan eggs
3. Century eggs
4. Pickled eggs

Eggs may be cooked in a lot of ways:

Egg Dishes
 Eggs cooked in a shell
Hard and soft-cooked eggs are cooked this way. Eggs should only be simmered and
not boiled to prevent over coagulation which would cause the eggs to be tough. The
optimum cooking time for eggs in shells is 20 to 25 minutes. To avoid cracking of
the eggs during cooking, refrigerated eggs should be warmed at ambient
temperature
before cooking. Before boiling, water at room temperature should be used.
Sometimes yolks of eggs may become greenish during cooking. This color is due to
the formation of iron sulfide. Darkening often occurs in eggs wherein the pH of the
albumen is high. It may also be a result of cooking too long at very high
temperature. To avoid this, fresh eggs should always be used. Eggs should be
cooked within a minimum period and cooled immediately in running water after
cooking.
 Eggs prepared out of the shell
This method involves breaking the egg and using both the yolk and white during
cooking. Poaching, frying, and the process of making scrambled eggs or omelet are
some of the common methods done.

Culinary Uses:

 Eggs as a thickening agent and binder

When used as a binder or thickener, the hydrophilic colloids of yolks and whites,
due to the presence of proteins are converted into a hydrophobic colloid thus
turning it into a gel. At high temperature, the gel toughens. This explains why the
white becomes an opaque mass when cooked at a temperature of 62 0 C. For egg
yolk, coagulation starts at 65 0 C.
 Eggs as leavening agent
Baked products such as sponge cakes, chiffon cakes, meringues, and soufflés
make use of eggs as leavened resulting in a light, airy texture. This is explained by
the incorporation of air during the beating of eggs. Foam is formed when the
albumen surrounds a colloidal system of air bubbles. When beating eggwhites,
overbeating must be avoided as this tends to stretch the albumen and would result
in a dry, watery appearance.

Why do you need to eat eggs?

Eggs may be considered as "functional foods". Functional foods are foods

that may have health benefits beyond their traditional nutritional value.
Eggs as functional foods contain lutein and zeaxanthin that reduce the risk
of
cataracts and macular degeneration. Eggs may also belong to "designer foods".
Designer foods are foods that have been modified through biotechnology to enhance
their quality or nutritional value. Eggs as designer foods contain omega-3-
polyunsaturated fatty acids and vitamin E. So learn now and explore the various
egg dishes below.

Variety of Egg Dishes

Cooking Eggs in the Shell
Although the term boiled may appear in the name, eggs prepared in the shell
should actually be cooked at a bare simmer for best results. Eggs are cooked in the
shell to make hard- and soft-cooked and coddled eggs. They may be served directly
in the shell or they may be shelled and used to make another preparation, such as
deviled eggs, or as a garnish for salads or vegetable dishes.
Select a pot deep enough for the eggs to be submerged in water. Have on
hand a slotted spoon, skimmer, or spider to remove eggs from the water once they
are cooked.
Here’s how you can apply the uses of egg in variety of egg dishes.
BAKED (also known as shirred) For each serving,
break and slip 2 eggs into a greased ramekin,
shallow baking dish or 10-ounce custard cup.
Spoon 1 tablespoon Half and Half, light cream or
milk over eggs. Bake in preheated 325 degrees F.
oven until whites are completely set and yolks
begin to thicken but are not hard, about 12 to 18
minutes, depending on number of servings being
baked.
COOKED IN THE SHELL (eggs in their shells
cooked in water). Place eggs in single layer in a
saucepan and add enough water to come at least 1
inch above eggs. Cover and quickly bring just to
boiling. Turn off heat. If necessary, remove the pan
from the burner to prevent further boiling. Let the
eggs stand, covered, in the hot water, observe the
proper amount of time. (Coddled, soft-cooked,
medium-cooked and hard cooked egg)
FRIED (cooked in a small amount of fat in a pan)
In a 7- to 8-inch omelet pan or skillet over
medium-high heat, heat 1 to 2 tablespoons butter
until just hot enough to sizzle a drop of water. (If
you use a very large pan, more butter will be
needed.) Break and slip 2 eggs into the pan.
Immediately reduce the heat to low. Cook slowly
until whites are completely set and yolks begin to
thicken but are not hard, covering with lid,
spooning butter over the eggs to baste them, or
turning the eggs to cook both sides.
POACHED (eggs cooked out of the shell in hot
water, milk, broth or other liquid) In a saucepan or
deep omelet pan, bring 1 to 3 inches of water or
other liquid to boiling. Reduce the heat to keep the
water gently simmering. Break cold eggs, one at a
time, into a custard cup or saucer or break several
into a bowl. Holding the dish close to the water's
surface, slip the eggs, 1 by 1, into the water. Cook
until the whites are completely set and the yolks
begin to thicken but are not hard, about 3 to 5
minutes. With a slotted spoon, lift out the eggs.
Drain them in a spoon or on paper towels and trim
any rough edges, if desired.
SCRAMBLED (yolks and whites beaten together
before cooking in a greased pan). For each serving,
beat together 2 eggs, 2 tablespoons milk and salt
and pepper to taste until blended. In a 7" to 8"
omelet pan or skillet over medium heat, heat 2
teaspoons butter until just hot enough to sizzle a
drop of water. Pour in the egg mixture. As the
mixture begins to set, gently draw an inverted
pancake turner completely across the bottom and
sides of the pan, forming large soft curds. Continue
until the eggs are thickened and no visible liquid
egg remains. Do not stir constantly.
French omelet recipe is a classic and versatile
favorite. Fill with cheese and ham or change it up
by adding leftover cooked vegetables. Invent your
own fillings. Some classic omelet fillings include
shredded cheddar or Gruyere cheese, sour cream,
diced ham, crisp bacon, sautéed mushrooms, bell
peppers or tomatoes, caramelized onions, fresh
herbs or even leftovers from last night’s dinner.

1. Sunny side up
Cook slowly without flipping until white
is completely set but yolk is still soft
and yellow. Heat must be low or bottom
will toughen or burn before top is
completely set.
 2. Basted
Do not flip. Add a few drops of water to
pan and cover to steam 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.

Omelets
The rolled, or French-style, omelets start out like scrambled eggs, but when
the eggs start to set, they are rolled over. A folded or American style, omelet is
prepared in much the same manner, though it is often cooked on a griddle rather
than in a pan, and instead of being rolled, the American omelet is folded in half.
There are two other styles of omelets, both based upon a beaten mixture of eggs,
cooked either over direct heat or in an oven. Choose eggs that are fresh, with intact
shells. As with scrambled eggs, the ability of the egg to hold its shape is irrelevant,
but fresh eggs are preferable. Omelets can be seasoned with salt, pepper, and
herbs. Clarified butter or oil is the most common cooking fat. Omelets may be filled
or garnished with cheese, sautéed vegetables or potatoes, meats, and smoked fish,
among other things. These fillings and garnishes are incorporated at the
appropriate point to be certain they are fully cooked and hot when the eggs have
been cooked. Grated or crumbled cheeses will melt sufficiently from the heat of the
eggs, and are often added just before an omelet is rolled or folded.

Two Factors for Making Quality Omelets

1. High Heat.
This is an opposite to the basic principle of low temperature egg cookery. The
omelet cooks so fast that its internal temperature never has time to get too high.
2. A conditioned omelet pan.
The pan must have sloping sides and be of the right size so the omelet can be
shaped properly. It must be well seasoned or conditioned to avoid sticking.

Notes:
Options for filling an omelet: A pre-cooked filling may be added to the eggs after
they have been smoothed into an even layer and before the omelet is rolled.
Alternatively, the rolled omelet can be slit open at the top, and a pre- cooked filling
can be spooned into the pocket. To give the omelet, additional sheen, rub the
surface lightly with butter. A perfect omelet is fluffy, moist and tender, soft in the
center, yellow in color with no brown at all or just a hint of it, oval in shape, and all
in one continuous piece
References
n.d. Culinary uses of eggs.
https://sielearning.tafensw.edu.au/toolboxes/KitchenOps/tools/kitchen/
hfood/e_uses.html.
2016. Prezi. Feb 20. Accessed May 21, 2020.
https://prezi.com/zzzj8pfxfdi7/market-forms-of-egg/.
2019. Sauder's egg. May 15. Accessed May 20, 2020.
https://www.saudereggs.com/blog/what-are-the-functions-of-eggs/.
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