INFORMATION SHEET 2.2-1
1-2
VARIETY OF EGG DISHES
A. 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.
Coddled Eggs. Put cold eggs into already simmering water and simmer for 30 seconds.
Soft-Cooked Eggs. Put cold eggs into already simmering water and simmer for 3 to 4 minutes.
Medium-Cooked Eggs. Put cold eggs into already simmering water and simmer for 5 to 7 minutes.
B. Poached eggs
Poached eggs are 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, the less likely the
white is spread and become ragged.
Poached eggs can be prepared in advance and held safely throughout a typical service period to
make the workload easier during service. Slightly under poach the eggs, shock them in ice water to
arrest the cooking process, trim them, and hold them in cold water. At the time of service, reheat
the eggs in simmering water.
Eggs are most often poached in water, though other liquids, such as red wine, stock, or cream, can
also be used. Add vinegar and salt to the water to encourage the egg protein to set faster.
Otherwise, the egg whites can spread too much before they coagulate.
Standard Qualities of Poached Eggs and Cooked Eggs in the Shell
1. Bright, shiny appearance
2. Compact, round shore, not spread or flattened
3. Firm but tender whites
4. Warm, liquid yolks
C. Fried Eggs
Fried eggs call for perfectly fresh eggs, the correct heat level, an appropriate amount of cooking fat,
and a deft hand. Fried eggs may be served sunny side up (not turned) or over (turned once). Fried
eggs may be basted with fat as they fry. Using very fresh eggs is the only way to ensure a rich flavor
and good appearance of the finished dish.
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. 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
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INFORMATION SHEET 2.
VARIETY OF EGG DISHES
Types of Fried Eggs
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.
D. Scrambled Eggs
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 as they cook for a larger curd and a
firm texture. Whether prepared to order or to serve on a buffet line, scrambled eggs must be served
hot, fresh and moist.
Choose eggs that are fresh, with intact shells. Adding a small amount of water or stock (about
2tsp/10ml per egg) to the beaten eggs will make them puffier as the water turns to steam. Milk or
cream may be used to enrich the eggs. Scrambled eggs can be seasoned with salt and pepper,
and/or flavored or garnished with fresh herbs, cheese, sautéed vegetables, smoked fish, or truffles.
Eggs can be scrambled in a sauté pan or on a griddle. Nonstick surfaces make it easy to prepare
scrambled eggs with a minimum amount of added fat. Pans used for eggs should be reserved for
that use only, if possible. A table fork, wooden spoon, or spatula is needed for stirring the eggs in
cooking.
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.
For flavor variations, the following ingredients may be added to scrambled eggs before serving.
• Chopped parsley or other herbs
• Grated cheese
• Diced ham
• Crumbled bacon
• Sautéed diced onions and green bell pepper
• Diced smoked salmon
• Sliced cooked breakfast sausage
• A good scrambled egg must not be tough nor burned but completely coagulated
E. Baked Eggs
Baked eggs are also quick and easy to prepare.
1. Place a little butter in a custard cup. Put the cup in 1750C (3500F) oven until the butter melts.
2. Break an egg into the cup, and sprinkle with salt and pepper, then top the egg with a little milk.
3. Bake 15 to 20 minutes or until the egg white is set.
F. Omelets
SELF – CHECK 1.3-1 SELF-CHECK 2.1-2
ENVIRONMENT & MARKET VARIETY OF EGG DISHES
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,
tMhouuglthipitleis-oCftheon iccoeoked on a griddle rather than in a pan, and instead of being II. Label the following variety of egg dishes.
rolled, the American oDmireelecttiisofnolsd:edCihnohoaslf.eThtheerelaertetetwr oo fotthheer
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seghgese, ctooofkepdaepiethr.er 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
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isseroallreed olurxfoulrdieeds., advantages and desires that every individual considers
beyond necessity.
Two FactoArs. fworaMntasking Quality OmeletsC. requirements
1. High HeBat..Tdheissiisreans opposite to the baDsi.c npreinecdipsle of low temperature egg
cookery. The omelet
co o k s s o f as t t ha t i ts in te r na l t em p e r a tu r e ne v e r h a s
4 . T h i s i s t h e f a c to r o r c o n si d e r a ti o n p r e s e n
ti m e to g et t o o h ig h .
t e d b y a s e l le r a s the reason that one 2 . A co n d iti o n e d om e le t
p r od u c t o r s e rv ic e is
p a n .T h e pa n m ust h a ve s lo p in g si de s
d i ff e r en t fr om a n d b e t te r th a n
a n d b e o f t he r ig ht s iz e s o t he omelet can be
t h a t o f t h e c o m p e t iti o n .
sha p ed pr op e rl y. It m u st b e well seasoned o r
A . un iq u e s e lli n g p la n C
co n d iti o ne d t o av oi d s ti ck ing.
. u n iq u e p r ic in g p o l ic y
B. unique selling proposition D. finding value-added
Ways to present cooked eggs.
5. In this stage, the needs of the target market are identified, reviewed and
eval1u.ateSde.t the table properly.
2. CAh.ocoosencyoeuprt pdlaetveewloispelmy ent C. project development
3. RBe.aedctohenoclmocikc. analysis D. refine specification
6. Th4i.s isJutsht elikienctreondtruecpiteiocens of new ideas to make the product and
services more attra5c.tiveBeaonddd.saleable to the target customers.
6. APla. ynwewithicdoeloar C. product development
and texture.
D. innovation
7. P la
y Bw . it h h e ig ht
c re a ti v it y
8 . G a rn i s h a p pr o p ri a te ly.
7. A m an a g e r i a l to o l u s e d to assess the environment and to gather important
information that can be used for strategic planning.
S ELF-CH EC K 2 .1 - 2
A. environmental scannin g C . W O T S Analysis
B. SWOT Analysis VARIETY OF E G G D IS H E S
D . s ur ve y a n alysis
8. A marketing practice of creating name, symbol or design that identifies and
I . I d e nti f y t h e m e t h o d s o f c oo k in g a p p l ie d to eg g s in the following varieties of egg dishes.
d if f e re n ti a t e a p r o d u c t fr o m t h e o t h e r p ro du c ts .
Write weAth.eprrtohdeuecgtgnsaamreinbgoiled, poached, sCc.rabmrabnleddin, gbaked, omelet, or fried.
 B. unique selling proposition D. tagline
1 . B alu t 6 . F ri ta ta
9. Th i s is a m eaningful and unforg e t ta b le statement that
1 1 . F r i ta ta
c a p t u r e s the essence of the b2r.anEdg. g Drop Soup 7. Eggs Benedict
12. Egg in a basket
3. EAg.gpSroaldaudct 8. QuindCim. 13. Croque Madame
naming branding
4. EBg.gucnuiqstuaerdselling proposit9io. nEgg 14. Shirred Eggs
TarDt . tagline
5. Tortilla 10. Tokneneng 15. Indian Omelette
10. These are the things that people cannot live without in a society.
A. wants C. requirements
B. desires D. needs

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 III. Identify the different ways in presenting cooked eggs. Write your answer on the
space provided.

11 .
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This study source was downloaded by 100000852657247 from CourseHero.com on 09-21-2022 05:26:38 GMT -05:00