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    Achilles Marantal
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    This document discusses different forms of eggs including fresh, frozen, and dried eggs. It describes common egg dishes like scrambled eggs, omelets, and poached eggs. Eggs can be used as binding, thickening, and foaming agents. When beaten, eggs form soft peaks and increase in volume, with whites forming stiffer foams than whole eggs or yolks. Sugar and acids affect foam stability. Eggs are also used for coloring, flavoring, and in products like pickled eggs and salted eggs. Key culinary uses are as a thickener, binder, and leavening agent in cakes.

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    LESSON-2

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    This document discusses different forms of eggs including fresh, frozen, and dried eggs. It describes common egg dishes like scrambled eggs, omelets, and poached eggs. Eggs can be used as binding, thickening, and foaming agents. When beaten, eggs form soft peaks and increase in volume, with whites forming stiffer foams than whole eggs or yolks. Sugar and acids affect foam stability. Eggs are also used for coloring, flavoring, and in products like pickled eggs and salted eggs. Key culinary uses are as a thickener, binder, and leavening agent in cakes.

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    12 views13 pages

    Lesson 2

    Uploaded by

    Achilles Marantal
    This document discusses different forms of eggs including fresh, frozen, and dried eggs. It describes common egg dishes like scrambled eggs, omelets, and poached eggs. Eggs can be used as binding, thickening, and foaming agents. When beaten, eggs form soft peaks and increase in volume, with whites forming stiffer foams than whole eggs or yolks. Sugar and acids affect foam stability. Eggs are also used for coloring, flavoring, and in products like pickled eggs and salted eggs. Key culinary uses are as a thickener, binder, and leavening agent in cakes.

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    of 13

    LESSON 2

    PREPARE AND COOK EGG


    DISHES
    MARKET FORMS
    OF EGGS
    1. Fresh eggs or shell
    eggs –purchased
    individually, dozen or
    in trays
    2. Frozen eggs – made
    of high-quality fresh
    eggs
    - They come in the
    form of whole eggs
    with extra yolks and
    whites
    - Pasteurized and must
    be thawed before use
    - used in preparations
    such as salad dressing,
    eggnog, or desserts
    3. Dried eggs – seldom
    used
    - Used primarily as
    ingredients in food
    industry and not
    commonly sold directly to
    consumers
    USES OF EGGS
    1. Cooked and served –
    as is..
    a. in the shell- soft cooked,
    hard cooked
    b. poached-
    c. fried
    d. scrambled
    e. omelet
    3. As binding, thickening
    agent, and gelling agents
    - contain proteins that are
    easily denatured by heat
    - sugar raises coagulation
    temp. producing softer,
    weaker gel
    - Softer gel is produced
    with the addition of
    scalded milk and acid
    3. As foam
    - 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.
    *Stages
    a. Frothy
    b. Soft foam
    c. Stiff foam
    d. Dry
    Factors to consider in foam formation
    a.Eggs beaten at room temperature whip better resulting in bigger
    volume and finer texture.
    b.Whole eggs or egg yolk require more beating to produce a good
    foam.
    c.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
    d.Sugar also increases the stability of foams but delays foam
    formation (reduced volume), thus, it should be added after
    foaming has started and soft peaks are formed; sugar retards the
    denaturation of egg white
    e. Addition of soda increases stability and volume.
    f. Addition of salt lowers quality of the foam.
    g. Duck eggs do not foam well because they lack
    ovomucin
    h. Applications of foam in cookery
    -as leavening
    (angel food cake, sponge cake, chiffon cakes)
    -as meringue
    - Soft meringue (cream, chocolate, lemon pie)-2T sugar/egg
    white
    - Hard meringue (fruit pies, Sans Rival Cake)- ¼ c sugar/egg
    white
    5. As coloring
    and flavoring
    agent
    a. Soup
    b.Coating for
    vegetables
    c. Salad
    6. Egg Products
    a. Balut (duck)
    b. Pidan eggs/ century eggs
    c. Pickled eggs
    d. Salted eggs
    CULINARY USES
    a. Egg as a thickening
    agent and binder
    - High temperature makes
    gel tough

    b. Egg as leavening agent


    - Makes cakes light and airy

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