TLE 10

COOKERY II
MINI- TRANSFER #1

How to cook Soft-boiled, Medium-boiled, and Hard-boiled Eggs.

I- Tools and Ingredients need:
3 pcs. of eggs
Salt and Pepper
1 plate
1 knife
1 casserole or saucepan
water
II- Checking of Egg:
Drop the egg into a bowl of water. If the egg sinks to the bottom, it is fresh.
III- Procedure:
A. Soft-boiled Egg
1. Put your casserole on your cooktop on high heat filled with water 3
quarters away. Make sure that your water is boiling before you do
anything.
2. Add the egg to the boiling water using a slotted spoon.
3. Boil it for 5 minutes over medium heat.
4. While boiling, prepare your cold or tap water.
5. After 5 minutes, remove the egg and transfer it to a cold/tap bowl
of water to stop the cooking process.
6. When the egg can cool down, gently crack and peel the shell in the
running tap water.
7. Slice the egg at the center and place it on the plate. Put some pepper
and salt for finishing.
APPEARANCE: nice and runny on the inside.
 TLE 10
COOKERY II
MINI- TRANSFER #1

B. Medium-boiled Egg
1. Do the same process with a soft-boiled egg, but this time the egg
should be boiled for 8 minutes for a medium boiled egg.
APPEARANCE: firmer yolk on the outside but a little bit runny on the
inside.

C. Hard-boiled Egg
1. Do the same process with a soft-boiled egg, boil the egg for 6
minutes, and then after 6 minutes turn off the heat and cover the
casserole and let it set for another 6 minutes. After 6 minutes, take
out the egg and do the same process with the soft-boiled egg.
APPEARANCE: firm white and yolk inside and outside
 TLE 10
COOKERY II
MINI- TRANSFER #1

IV- Submission:
For students who will not perform live: Submit your recorded video in our
Google Classroom after the allotted time for TLE live class.
For students who will perform live: Take a photo of your final output and
submit it in our google classroom after the live cooking class performance.