10

TECHNOLOGY AND
LIVELIHOOD EDUCATION
Home Economics - COOKERY
Quarter 1 - Module 2
Prepare and Cook Egg Dishes

Department of Education. republic of the Philippines

Technology and Livelihood Education Home Economics COOKERY-Grade 10
Alternative Delivery Mode
Quarter 1 – Module 1: Prepare Egg Dishes
First Edition, 2020
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ownership over them.

Published by the Department of Education

Development Team of the Module

Writer/s: Grace Dy Yongco

Editors: Estrellita D. Bahalla
Reviewers: Nanette D. Soriano, PhD.
Grace T. Palahang
Management Team:
Chairperson:
Dr. Randolph B. Tortola CESO V
Schools Division Superintendent
Co-Chairpersons:
Shambaeh A. Usman, PhD.
Asst. Schools Division Superintendent
Elbert R. Francisco, PhD.,
Chief ES, CID
Members:
Mary Jane R. Cardente, PhD.,
EPS in Technology and Livelihood Education

Bienvenido U. Tagolimot Jr., EPS-ADM

Rejynne Mary L. Ruiz, PhD., LRMDS Manager
Jeny B. Timbal, PDO II
Sheila O. Bolasco, Division Librarian II

Printed in the Philippines by

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 10
Technology and Livelihood
Education
COOKERY
Quarter 1 – Module 2
Prepare and Cook Egg Dishes

This instructional material was collaboratively developed and reviewed by

educators from public schools. We encourage teachers and other education
stakeholders to email their feedback, comments and recommendations to the
Department of Education at action@deped.gov.ph.
We value feedback and recommendations.

Department of Education. Republic of the Philippines

 Table of Contents
COVER PAGE
COPYRIGHT PAGE
TITLE PAGE
TABLE OF CONTENTS
Lesson 2.1 Identify the Market form of Eggs
2.2 Explain the Uses of Eggs in Culinary Arts
What I need to know 1
What I know: (Pre-test) 1
What’s In: Activity # 1 “Give Me an Egg” 3
What’s New: Activity #2 “What’s My Product” 4
What Is It: Market form of eggs and Egg Uses 4
What’s More: Activity #3 “Can You Arrange Me” 8
What I Have Learned: Activity #4 “Think of Me” 9
What I Can Do: Activity #5 “Foam Formation” 9

Summary
Assessment: (Post Test) 11
Additional Activities: Activity #6 “Give me some” 12

Lesson 2.3 Cook Egg Dishes in accordance with the prescribed

Salad
What I need to know 13
What I know: (Pre-test) 13
What’s In: Activity #1 “Pick Me” 14
What’s New: Activity #2 “Where do I belong?” 14
What Is It: Egg dishes 15
What’s More : Activity #3 “My simple Recipe” 16
What I Have Learned: Activity #4 “Arrange Me Well” 16
What I Can Do: Activity #5 “My Egg Version” 17

Summary
Assessment: (Post-test) 17
Additional Activities- Activity Title: Practice Makes Perfect 22
Answer Key 23
References 24
Introductory Message
For the facilitator;
Welcome to the Cookery 10 Alternative Delivery Mode (ADM) Module on, Preparing Egg
Dishes.
This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping the
learners meet the standards set by the K to 12 Curriculum while overcoming their
personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help learners
acquire the needed 21st century skills while taking into consideration their needs and
circumstances.
In addition to the material in the main text, you will also see this box in the body of the
module:

Notes to the Teacher

As a facilitator you are expected to orient learners on how to use this

module. You also need to keep track of the learner’s progress while
allowing them to manage their own learning. Furthermore, you are
expected to encourage and assist the learners as they do the tasks
included in the module.

For the learner and for the Parents;

Welcome to the Cookery 10 Alternative Delivery Mode (ADM) Module on Preparing Egg
Dishes.
The hand is one of the most symbolized parts of the human body. It is often used to depict
skill, action and purpose. Through our hands we may learn, create and accomplish.
Hence, the hand in this learning resource signifies that you as a learner is capable and
empowered to successfully achieve the relevant competencies and skills at your own
pace and time. Your academic success lies in your own hands!
This module has the following parts and corresponding icons:

What I Need to This will give you an idea of the skills or

Know competencies you are expected to learn
in the module.
This part includes an activity that aims to
check what you already know about the
What I Know lesson to take. If you get all the answers
correct (100%), you may decide to skip
this module.

This is a brief drill or review to help you

What’s In
link the current lesson with the previous
one.
In this portion, the new lesson will be
introduced to you in various ways such
What’s New as a story, a song, a poem, a problem
opener, an activity or a situation.
This section provides a brief discussion
of the lesson. This aims to help you
What is It discover and understand new concepts
and skills.
This comprises activities for independent
practice to solidify your understanding
What’s More and skills of the topic. You may check the
answers to the exercises using the
Answer Key at the end of the module.
This includes questions or blank
What I Have sentences/paragraphs to be filled in to
Learned process what you learned from the
lesson.
 This section provides an activity which
will help you transfer your new
What I Can Do knowledge or skill into real life situations
or concerns.
This is a task which aims to evaluate
your level of mastery in achieving the
learning competency.
Assessment

In this portion, another activity will be

given to you to enrich your knowledge or
Additional skill of the lesson learned. This also
Activities tends to retention of learned concepts.

This contains answers to all activities in

the module.
Answer Key

At the end of this module you will also find:

References: This is a list of all sources used in developing this module.
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instructions carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not hesitate to
consult your teacher or facilitator. Always bear in mind that you are not alone.
We hope that through this material, you will experience meaningful learning and gain
deep understanding of the relevant competencies. You can do
 What I Need to Know

This module was designed and written with you in mind. It is here to help you master the
nature of Cookery. The scope of this module permits it to be used in many different
learning situations. The language used recognizes the diverse vocabulary level of
students. The lessons are arranged to follow the standard sequence of the course. But
the order in which you read them can be changed to correspond with the textbook you
are now using.

After going through this module, you are expected to:

1. Prepare and cook egg dishes.

What I Know

Pre-test

Multiple choice

Directions: Read and understand the sentence carefully and choose the best letter of your
choice. Write your answer in a separate sheet of paper.

1. How many market forms of eggs are available in the market?

a. 2
b. 3
c. 4
d. 5

2. One of the effects of eggs being heated is?

a. coagulation of fats
b. coagulation of ligament
c. coagulation of meat
d. coagulation of protein

1
3. There are five uses of egg one of which is?
a. eggs as emulsifier
b. eggs as flavor
c. eggs as seasoning
d. eggs as tenderizer

4. What is the optimum cooking time for eggs in a shell?

a. 15-20 minutes
b. 15-25 minutes
c. 20-25 minutes
d. 20-30 minutes

5. Which foam formation the peaks hold their shape, even when bowl is being
tipped?
a. frothy
b. stiff foam
c. soft foam
d. soapy foam

2
 Lesson Prepare and Cook Egg
2 Dishes

At the end of the lesson, the learners are expected to:

2.1. Identify the market forms of eggs.
2.2 Explain the uses of eggs in culinary arts.

What’s In
The previous lesson learners gained knowledge on egg’s
nutritive value and egg classification, The next consideration
is to learn the market form of eggs and different uses of eggs,
learners are now ready to Identify the Market Form of Eggs
and Ways of cooking.

Activity #1 “Give me an Egg”

Instruction: In your activity notebook, give at least 5 kitchen tools used in preparing
eggs.
1. ___________________________ 4. _______________________
2. ___________________________ 5. _______________________
3. ___________________________

What’s New

Activity #2 “What’s my product”

Instruction: Name 4 Egg Products you've known.
1. ______________ 3. ______________
2. ______________ 4. ______________

3
 What is It

Market Forms of Egg

Three Market forms of eggs
1. Fresh Eggs or shell eggs may be bought individually, by dozen or in tray of 36

2. Frozen Eggs- are made of high grade raw eggs. They come in the form of whole eggs
with extra yolks and whites. Frozen eggs are pasteurized and defrost before use.

3. Dried Eggs- This market form of egg is seldom used. Their whites are used
or preparing frosting. It is used primarily as ingredients in food industry and
are not usually sold directly to consumers.

Eggs are also in several processed forms: volume or fluid whole eggs (which
sometimes involve a percentage of extra yolks to obtain a particular mixture), egg whites
and egg yolks. Pasteurized (heated to destroy certain organisms) eggs are used in
preparations such as salad dressings, eggnog, or desserts, where the regular recipe may
have recommended that eggs should be raw. These products normally are available in
liquid or frozen form. Products containing egg yolk usually have salt, sugar or corn syrup
added to stop gelation or increased viscosity (stickiness) during freezing.
Dried powdered eggs are also sold and may be useful for some baked goods or in certain
things. For food service use, they are usually sold in 6 oz. pouches, and 3-B, and 25-LB
poly packs.
Egg replacement may be entirely egg-free or may be manufactured from egg whites, with
dairy vegetable products substituted by yolks. The replacement is important for people
with reduced-cholesterol diets.

Uses of Eggs in Culinary

● Eggs as thickening agent and binder
When used as a binder or thickener, the hydrophilic colloids (particles that dispersed in
water) of yolks and whites, due to the process of proteins are converted a hydrophobic
colloid (fats) thus turning it into a gel.
At high temperature, the gel hardens. This explains why the white becomes an opaque
mass (cloudy) when cooked at a temperature of 62°C for egg yolk, stickiness starts at
65°C.

4
● Eggs as leavening (expander) agent.
Baked products such as sponge cakes, chiffon cakes, frosting, and soufflés make use
of eggs as expander 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 egg whites, 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 are functional foods contain lutein and zeaxanthin (good for the eyes) that
reduce the risk of cataracts and macular (part of the retina of the eye) degeneration.
Eggs may also belong to “designer foods” Designer foods that have been modified
(changed) through biotechnology to enhance their quality of nutritional value. Eggs as
designer foods contain omega-3-polyunstaurated (essential fats) fatty acids and vitamin
E. So learn now and explore the different egg dishes below.
Egg is cooked in many techniques. It can be the key protein dish; it can be a key or
additional ingredient in dishes from appetizers to desserts. It can be cooked by dry heat,
moist heat, with or without oil, as simply or as detailed as one’s inclination for an instant.
In reality it can be eaten anywhere.

Effects of Heat on Eggs

1. Coagulation of proteins: white at 60-65 °C, yolk at 65-70 °C.
● Beyond this temperature, over coagulation takes place and water is pressed
out resulting in a decrease and tougher product.

2. Formation of greenish marks at the interface of the yolk. and white when white
when egg is overcooked.
● Due to the reaction between the iron in the yolk and the hydrogen sulphide
release from the sulphur containing ferrous sulphide.
● Reaction is favoured by
- High cooking temperature
- Prolonged cooking
● Reaction is stopped by instant cooling of the egg (ex. by soaking it in cold
water) after cooking.
●

5
Uses of Egg
1. Cooked and served “as is”
● In the shell – soft cooked (5 minutes simmering) or hard cooked (15 minutes
simmering).
● Poached – cooked in simmering water; addition of salt and vinegar quickens
coagulation.
● fried – keep low to moderate temperature
● Scrambled – addition of sugar delays coagulation; addition of liquids and acids
reduces coagulation point.
● Omelette

2. Eggs as emulsifier
● Lecithin and lysolecithin are responsible for exceptional ability of egg yolk to
act as emulsifying agent; both are phosphoproteins containing polar and non-
polar ends such as that the polar end holds water while the nonpolar end holds
the fat, thus, prevent oil droplets in suspension from merging.

3. As binding, thickening agent, and gelling agents.

● Eggs are useful as binding, thickening and gelling agents because they contain
proteins that are easily converted by heat.
● Using the whole egg requires lower coagulation temperatures resulting in
harder gel.
● Addition of sugar raises coagulation temperature producing softer weaker gel.
● Softer gel is produced with the addition of burnt milk and acid
● In cooking custards, Bain Marie, double boiler or steamer is used to avoid
boiling which can produce spongy custard
● Soft custards are produced by constant stirring.

4. As foam
● When egg is beaten albumen is reversed, air is absorbed as white is stretched
into thin films
● With continued beating, the air cells are subdivided and volume is increased.
● Protein network dries up and balances 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 alteration
- 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 alteration occurs.
- With further beating of egg whites, liquid drains out, air bubbles merge and
foam breaks.
- The same changes occur when the foam is allowed to stand too long.

6
 - Maximum stability is reached at soft stage while maximum volume is
achieved at stiff stage.
- Stage 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; dots of egg white are
seen.
● Factors to be considered in foam formation
- 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 gummier, thus, hard to
beat/whip.
- Eggs beaten at room temperature whip better resulting in bigger volume
and finer texture.
- Whole eggs or egg yolk require more beating to produce a good foam
- Stored eggs foam faster but produce similar volume than fresh egg.
- 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.
- 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 slow down the alteration of egg white
- Addition of soda increases stability and volume
- Addition of salt lowers quality of the foam
- Type of egg: duck eggs do not foam well because they lack ovomucin
- Mixture of egg white by water produces bigger volume but lesser foam; this
produces more tender cakes, but in frosting, separation of liquid from a gel
occurs.
- Applications of foam in cookery
● as expander e.g. in angel cake, sponge cake, chiffon cakes
● as frosting, e.g.
a. soft frosting for topping of cream, chocolate, or lemon pie,
requires a proportion of two tablespoons sugar per egg white
b. hard frosting for confections, base, fruit pies or Sans Rival Cake,
require 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 a colouring and flavouring agent.

7
Egg Products
1. Balut from duck eggs
2. Pidan eggs (alkalized eggs)
3. Century eggs (eggs that has been preserved for a 100 years)
4. Pickled eggs

What’s More

Activity #3 “Can you arrange me?”

Directions: Explain briefly; (write your answer in your activity notebook)

1. Why does a greenish discoloration appear on a hardboiled egg?

Observe proper use of sentences/grammar and avoid erasures.
Your output will be rated using the rubrics below:

Content fair Good Very good

8 9 10
Knowledge Learner is able to Learner is able to Leaner is able to
convey limited convey a few convey several
Ideas on the ideas ideas on the
effect of heat on on the effect of effect of heat on
eggs heat on eggs egg with
with little with some appropriate
knowledge degree of degree of
knowledge knowledge

Accuracy Work was work was Work was

organized and organized and organized and
planned with little planned with planned with
effectiveness some appropriate
effectiveness effectiveness.

Effort Learner put little Learner put Learners exert

or no effort on some effort into full effort into this
this activity this activity activity.

8
 What I Have Learned

Activity #4 “Think of Me”

Instruction: Give your ideas of the following questions;
Write your answer in one whole sheet of paper.
1. Identify the market forms of eggs.
2. Give 5 uses of egg in culinary arts.
3. Explain why coagulation of protein occurs in eggs?

What I Can Do
Activity #5. “Foam Formation”
Instruction: For those with a cell phone, document the whole process while doing the
stages of foam formation with audio presentation you may use materials or equipment
that is available in your kitchen.
For those who don’t have cell phones, write the whole process in your activity
notebook, observe proper use of sentences and grammar.
Your output will be rated using the rubrics below:
With a cell phone (score will be based on how the learner demonstrates on his/her video
presentation).
Dimensions Highly Skilled Moderately Unskilled No
skilled 20 18 points skilled 15 10 points attempt
points points 5 points
Use of Appropriate Appropriate Appropriate Never No
tools, selection, selection, selection, selects, attempt
equipment preparation preparation preparation prepares to use
and and use of and use of and use of and use tools/
materials materials materials materials appro- equip-
(20%) and and tools/ and priate ment
tools/equip equipment tools/equipm materials
ment all the most of the ent and tools/
time time very often equip-
ment

9
Without a cell phone (score will be based on how the learner described her work in her
written output).
Dimensions Highly Skilled Moderately Unskilled No
skilled 20 18 points skilled 15 10 points attempt
points points 5 points
Use of Appropriate Appropriate Appropriate Never No
tools, selection, selection, selection, selects, attempt
equipment preparation preparation preparation prepares to use
and and use of and use of and use of and use tools/
materials materials materials materials appro- equip-
(20%) and and tools/ and priate ment
tools/equip equipment tools/equipm materials
ment all the most of the ent and tools/
time time very often equip-
ment

Summary:
Eggs are in several processed forms: volume or fluid whole eggs (which sometimes
involve a percentage of extra yolks to obtain a particular mixture), egg whites and egg
yolks. Pasteurized (heated to destroy certain organisms) eggs are used in preparations
such as salad dressings, eggnog, or desserts, where the regular recipe may have
recommended that eggs should be raw. These products normally are available in liquid
or frozen form. Products containing egg yolk usually have salt, sugar or corn syrup added
to stop gelation or increased viscosity (stickiness) during freezing.

Assessment
Post-test
Multiple choice

Directions: Choose the letter of the best answer. Write the chosen letter on a separate
sheet of paper.

1. One of the effects of eggs being heated is?

a. coagulation of fats
b. coagulation of ligament
c. coagulation of meat
d. coagulation of protein

10
 2. How many market forms of eggs that are available in the market?
a. 2
b. 3
c. 4
d. 5

3. What is the optimum cooking time for eggs in a shell?

a. 15-20 minutes
b. 15-25 minutes
c. 20-25 minutes
d. 20-30 minutes

4. There are 5 uses of egg one of which is?

a. eggs as emulsifier
b. eggs as flavor
c. eggs as seasoning
d. eggs as tenderizer

5. Which foam formation the peaks hold their shape, even when the bowl is being
tipped?
a. frothy
b. stiff foam
c. soft foam
d. soapy foam

Additional Activities
Activity #6 “Give me some”

Instruction: In your activity notebook,

List down at least 5 different recipes that use egg as a binding or thickening agent.

11
 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
the nature of Cookery. The scope of this module permits it to be used in many different
learning situations. The language used recognizes the diverse vocabulary level of
students. The lessons are arranged to follow the standard sequence of the course. But
the order in which you read them can be changed to correspond with the textbook you
are now using.
After going through this module, you are expected to:
1. Prepare and cook dishes.

What I Know
Pre-test
Multiple choice
Directions: Read the sentence carefully and choose the best letter of your
choice. Write your answer in your activity notebook.

1. White is completely set but the yolk is still soft and yellow.
a. Basted b. Over hard
c. Over medium d. Sunny side up
2. Cook until the yolk is partially set.
a. Basted b. Over hard
c. Over medium d. Sunny side up
3. Cook just until the white is just set but the yolk is still liquid.
a. Basted c. Over hard
b. Over easy d. Over medium
4. A thin film of coagulated white that cover the yolk which remain liquid.
a. Basted b. Over hard
c. Over medium d. Sunny side up
5. Cook until the yolk is completely set.
a. Basted b. Over easy
c. Over hard d. Over medium

12
 Lesson Prepare and Cook Egg
2 Dishes
At the end of the lesson the learners are expected to;
2.3. Cook egg dishes in accordance with the prescribed salad.

What’s In
After learning the market form of eggs and its uses, the next to
consider will be the variety of egg dishes. The learners are now ready
to cook some basic egg recipe.

Activity #1 “Pick me”

Instruction: In your activity notebook, write down at least 5 uses of egg.

What’s New

Activity #2 “Where do I belong”

Instruction: Fill in the table below by writing the correct name of a recipe of an egg.
Write your answer in your activity notebook.

Description Name of Recipe

1. The egg is fried with yolk at the center. 1.
2. An egg recipe stirred and beaten together in a pan. 2.
3. An egg cooked usually immerse in boiling water. 3.
4. A dessert made by milk and more on egg yolk. 4.
5. A sweet covering of cake made from egg whites. 5.

13
 What is It

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.

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

14
Poached Eggs
Makes 10 servings
Tools/Equipment Needed:
Saucepan
Skimmer
Ingredients Needed:
1 gal/3.84L water
1tbsp/15g
salt 1 floz. /30ml distilled white vinegar
20 eggs
Procedure:
1. Prepare tools, equipment and food items. Be sure that eggs are chilled until ready
to poach.
2. Combine the water, salt and vinegar, in a deep pan and bring it to a bare simmer.

3. Break each egg into a clean cup, and then slide the egg carefully into the poaching
water.
4. Cook for 3 to 5 minutes, or until the whites are set and opaque.
5. Remove the eggs from the water with a slotted spoon, blot them on absorbent
towelling, and trim the edges if desired.

6. Serve or chill and refrigerate for later use.

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 to yellow and well rounded.

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 still
remain and slightly fluid.
6. The egg white should be opaque, firm and tender, not chewy, crisp or brown.

7. A perfectly fried egg is a glory to behold – crispy edges and a wobbly, pinkish
yolk.
8. It will provide a fried egg with a slightly crispy, frilly edge; the white will be set
and the yolk soft and runny.

15
 Types of Fried Eggs
1. Sunny side up – Cook slowly without flipping until white
is completely set but yolk is still soft and yellow.

2. Bated – Do not flip. Add a few drops of water to pan

and cover to steam cook the top. A thin film 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.

Fried Eggs
Tools/Equipment Needed:
Sauté pan (preferably non-stick)
Dish, turner
Ingredients Needed:
Fresh egg Oil or clarified or whole butter, as needed for frying
Salt, as needed
Ground black pepper, as needed

16
Procedure:
1. Select very fresh grade AA eggs for best results.
2. Break the eggs into a dish.
3. Add about 1/8inch fat to the sauté pan and set it to a moderate heat. Too
much fat will make the egg greasy.

4. When the fat is hot enough, slide the egg into the pan.
5. Tilt the pan, allowing the fat to collect at the side of the pan, and baste the
eggs with the fat as they cook.

6. Season the eggs with salt and pepper and serve at once.

Desirable Qualities of Fried Eggs

 glossy
 moist
 tender
Common pitfalls:
 eggs brown and crisp
 eggs white blistered
 eggs odd-shaped
 eggs sticking

What’s More

Activity #3 “My simple Recipe”

Think of a certain recipe, it might be a vegetable/pork/chicken or fish that include egg as
the base ingredient. Write the recipe in your activity notebook
Note: Make your work neat and clean

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Your output will be rated using the rubrics below:

Content fair Good Very good

5 10 15
Learner is able to Learner is able to Leaner is able to
Knowledge
convey limited convey a few convey several
Ideas on egg ideas ideas on egg
culinary on egg culinary culinary with
with little with some appropriate
knowledge degree of degree of
knowledge knowledge
Work was work was Work was
Accuracy
organized and organized and organized and
planned with little planned with planned with
effectiveness some appropriate
effectiveness effectiveness.
Learner put little Learner put Learner exert full
Effort
or no effort on some effort into effort into this
this activity this activity activity.

What I Have Learned

Activity #4 “Arrange me well”
Instruction: Below are the procedures in preparing poached egg. Arrange the following
in sequence and write your answer in your activity notebook.

1. Break each egg into a clean cup, and then slide the egg carefully into the poaching
water.

2. Remove the eggs from the water with a slotted spoon, blot them on absorbent
towelling, and trimmed the edges if desired.

3. Prepare tools, equipment and food items. Be sure that eggs are chilled until ready
to poach.

4. Cook for 3 to 5 minutes, or until the whites are set and opaque.

5. Combine the water, salt and vinegar, in a deep pan and bring it to a bare simmer.

6. Serve or chill and refrigerate for later use.

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 What I Can Do

Activity #5 “My Egg Version”

Instruction Make your own version of any egg dish.
Note: Please always observe the proper hygiene.
Your output will be rated using the rubrics below:
With cell phone:
Document yourself while doing the whole process and make sure you have an audio is
on. (Score will be based on the learner’s video presentation)
Dimensions Highly Skilled Moderately Unskilled No
skilled 20 18 points skilled 15 10 points attempt
points points 5 points
Use of Appropriate Appropriate Appropriate Never No
tools, selection, selection, selection, selects, attempt
equipment preparation preparation preparation prepares to use
and and use of and use of and use of and use tools/
materials materials materials materials appro- equip-
(20%) and and tools/ and priate ment
tools/equip equipment tools/equipm materials
ment all the most of the ent and tools/
time time very often equip-
ment

Summary
Egg is cooked in many techniques. It can be the key protein dish; it can be a key or
additional ingredient in dishes from appetizers to desserts. It can be cooked by dry heat,
moist heat, with or without oil, as simply or as detailed as one’s inclination for an instant.
In reality it can be eaten anywhere.

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 Assessment

Post-test

Multiple choice
Directions: Read the sentence carefully and choose the best letter of your choice. Write
your answer in a ¼ sheet of paper.

1. Cook just until the white is set but the yolk is still liquid.
a. Basted c. Over hard
b. Over easy d. Over medium
2. Cook until the yolk is completely set.
a. Basted b. Over easy
c. Over hard d. Over medium
3. White is completely set but the yolk is still soft and yellow.
a. Basted b. Over hard
c. Over medium d. Sunny side up
4. A thin film of coagulated white that cover the yolk which remain liquid.
a. Basted b. Over hard
c. Over medium d. Sunny side up
5. Cook until the yolk is partially set.
a. Basted b. Over hard
c. Over medium d. Sunny side up

Additional Activities
Activity #6 “Practice makes perfect”
For your home exercises, practice performing the poached egg.

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 Answer Key
Lesson 2 (2.1-2.2) Activity #1 - “Give me an Egg”
Pre Test Post Test Possible Answers
1.B 1. D 1. spoon
2. D 2. B 2. fork
3. A 3. C 3. saucepan
4. C 4. A 4. measuring cup
5. B 5. B 5. measuring spoon

Activity#2 “What’s my Product”

1. Balut
2. Pidan Egg Activity # 3 “Can you arrange Me”
3. Century Egg Possible Answer:
4. Pickled Egg *due to reaction between the iron
in the yolk and the hydrogen
sulphide release from the
sulphur containing ferrous
sulphate.
 Due to high cooking
temperature
 Prolong cooking
Activity # 4
“Think of me”
Possible answers
A. 1. Fresh egg B. 1. Appetizer 4. Dish
2. Frozen egg 2. Dessert 5. Ingredients
3. Dried egg 3. Binding

C.1. Coagulation of protein: 60- 65 C. Yolk at 65-70 C.

- beyond this temperature, over coagulation takes place
and water is pressed out resulting in a decrease and
tougher product.

Activity #5 “Foam Formation”

Answers may be based from rubric

Activity #6 “Give me some”

Answers may vary from the opinion/ ideas/ view

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 Answer Key
Lesson 2 ( 2.3)

Pre Test Post Test Activity #1 “Pick Me”

1. D 1. B 1. Cooked
2. C 2. C 2. Emulsifier
3. B 3. D 3. Binding/Thickening
4. A 4. A 4. Foam
5. C 5. A 5. Flavor

Activity #2 “Where do u belong”

1. Sunny side up
2. Scrambled egg
3. Boiled egg
4. Leche flan
5. Icing

Activity #3 “My Simple recipe”

Answers will be based from the Rubrics

Activity #4 “Arrange Me”

1. #3
2. #5
3. #1
4. #4
5. #2
6. # 6

Activity # 5 “My Egg Version”

Answers will be based on Rubrics

22
REFERENCE
Johnson, J.M., E.A. Davis, and J. Gordon. 1990. Interactions of starch and sugar water
measured by electron spin resonance and differential scanning calorimetry. Cereal
Chemistry 67(3): 286-291.

Bean, M.M. and W.T. Yamazaki. 1978. Wheat starch gelatinization in sugar soutions. I.
Scurose: Microscopy and viscosity effects. Cereal Chemistry 55(6): 936-944.

Tadle, Julieta D. Technology and Home Economics, Culinary Arts Fourth Year. Phoenix
Publishing House, InC. Copyright 1995 reprinting 2002

Tabbada, Epifania V.,et.al.,Technology and Home Economics. Reprinted 1997,

Home Technology-Food Management and Service,Meat and Storage of Food, Chavez,
Lilia C., Basic Foods for Filipinos-4 th Edition, Meat Safety,2006
Sandoval, Maria Teresa G., Culinary Arts I and II, 1993
De Leon, Sonia Y., Ph.D et al., Basic Foods for Filipino, 1999
Gisslen, Wayne; PROFESSIONAL COOKING, COPYRIGHT 2007
Sonia Y. De Leon, Ph. D. et al, Basic Basic Food for Filipinos, Copyright 1999
Leonard M. Belmonte, Perla B. Del Mundo, Philippine Fiesta Recipe Copyright 1993
Chavez, Lilia C., Basic Foods for Filipinos-4 th Edition, Meat Safety, 2006
The professional Chef, 8th edition The Culinary Institute of America Copyright 2006
Tabbada, Epifania V., et.al. Technology and Home Economics. Reprinted 1997,
copyright 1993 by Phoenix Publishing House
Gisslen, Wayne; Professional Cooking, Copyright 2007
Gisslen, Wayne; Professional Cooking, Copyright 2007
Sonia Y. De Leon, Ph. D. et al, BASIC FOODS FOR FILIPINOS Copyright 1999

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For inquiries or feedback, please write or call:

Department of Education - Bureau of Learning Resources Management

and Development Center (LRMDC)

DepEd Division of Bukidnon

Sumpong, Malaybalay City, Bukidnon
Telefax: (08822)855-0048
E-mail Address: bukidnon@deped.gov.ph

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