LESSON 2

TABLE OF CONTENTS
1 PRELIMINARIES

2 ACTIVITY 1

3 DISCUSSION/ACTIVITY 2

4 CLOSURE ACTIVITY
 WHAT I NEED TO KNOW

1. Identify the market forms of

eggs
2. Explain the uses of eggs in
culinary arts
DRILL
ACTIVITY 1
What are the 3 market
forms of the egg?
MARKET FORMS OF
EGGS
 These are most
FRESH EGG/ often used for
SHELL EGG
breakfast
cookery.
 are made of high-
quality fresh eggs.
FROZEN EGGS They come in the
form of whole eggs
with extra yolks and
whites
 are seldom used.
Dried egg is used
DRIED EGGS primarily as an
ingredient in the
food industry.
TYPES OF EGGS
 CHICKEN EGGS
The most popularly
consumed eggs
throughout the world
and the basis of the
poultry industry.
 ORGANIC EGGS
Produced by hens
that have been given
feeds without the aid
of commercial
fertilizers or
pesticides.
 QUAIL EGGS

Much smaller than

chicken eggs but with
a similar flavor.
 DUCK EGGS
Slightly larger than
chicken eggs. The
chalazae are not as
visible as it is in chicken
egg and albumen is more
transparent with less
yellow coloring.
 GOOSE EGGS
Much larger than
either chicken or
duck eggs and has
more flavor than
chicken eggs.
 TURKEY EGGS

Approximately 1 ½
times larger than a
jumbo chicken egg.
OSTRICH EGGS

equal to 20 to 24
large chickens.
EGG SIZES
 Egg sizes are important
in baking eggs,
cookies, pastries, and
Are egg sizes cheesecakes, but it
important? doesn't matter what
your egg size is in fried
eggs, scrambled eggs,
poached eggs, and
boiled eggs.
USES OF EGG IN
CULINARY
 WHAT IS IT?
An egg is
considered a
When do we breakfast food
usually cook and because it is
eat eggs? usually served for
breakfast.
 The egg is cooked in many
ways. It can be the main
protein dish; it can be a main
or accessory ingredient in
dishes from appetizer to
dessert;
it can be cooked by dry heat,
with or without oil, indeed it
can be eaten anywhere.
 Functional
foods are food
1. Egg may be with health
considered a benefits
“functional beyond their
food”. traditional
nutritional
values.
 Designer foods
are foods that
2. Egg may have been
also belong modified through
to a designer biotechnology to
food. enhance their
quality or
nutritional
value.
USES OF EGGS
1.SERVED-
“AS IS”
2. BINDING
The stickiness of the
egg helps attached
crumbs or items to
food and bind
ingredients together.
3. COATING
Used to coat fish or
chicken portions
before they are
dipped into bread
crumbs.
4. EMULSIFYING AGENTS

Used to form a stable

emulsion when an egg or egg
yolk is added to mayonnaise
because it helps the oil, and
vinegar stays smoothly
blended together.
An emulsifier is a substance
that causes a mixture that
would normally separate to
stay together.
5. GLAZING
Gives a shiny golden
brown appearance to
pastries and scones
with beaten egg and
milk.
6. CLARIFYING
Raw egg whites may be
added to hot broths to
hold impurities and bring
them to the top of
simmering liquids.
7. ENRICHING OTHER FOODS

Provide extra flavor and

body in sauces and sweets
like adding a beaten egg to
mashed potatoes or milk
pudding to improve its
value.
8. AERATING/WHISKING

Helps tighten mixtures by

encapsulating air bubbles
which makes cakes light
and well risen.
 Answer the given questions briefly.

1. Among the types of eggs, you

were given the chance to feed
the people in our community,
ACTIVITY #2 which will you choose? Why?

2. What will be the culinary use of

your chosen egg to feed the
community?
NEXT LC: PREPARE THE FOLLOWING TOOLS AND
INGREDIENTS:
3 PCS EGGS
PLATE (WHITE IF POSSIBLE)
CASSEROLE
LADLE/ SLOTTED SPOON
STOVE/GAS RANGE
SALT/PEPPER (OPTIONAL)