EGG COOKERY

INFORMATION SHEET 8.2-1

VARIETY OF EGG DISHES

Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Identify the different of variety of egg dishes

2. Distinguish the different of variety of egg dishes

INTRODUCTION

Chicken eggs are widely used in many types of dishes, both sweet and
savory, including many baked goods. Some of the
most common preparation methods
include scrambled, fried, poached, hard-boiled,
soft-boiled, omelettes and pickled. They can also
be eaten raw, though this is not recommended for
people who may be especially susceptible
to salmonellosis, such as the elderly, the infirm, or pregnant women. In
addition, the protein in raw eggs is only 51 percent bio available, whereas
that of a cooked egg is nearer 91 percent bio-available, meaning the protein
of cooked eggs is nearly twice as absorbable as the protein from raw eggs. As
an ingredient, egg yolks are an important emulsifier in the kitchen, and are
also used as a thickener in custards.
VARIETY OF EGG DISHES

Omelette

 A dish made from beaten eggs quickly cooked

with butter or oil, but not further stirred while
cooking, in a frying pan, sometimes folded
around a filling such
as cheese, vegetables, meat (often ham), or some combination of the
above.

Shirred eggs

 Also known as baked eggs, it is a dish in

which eggs have been baked in a flat-
bottomed dish; the name originates from the
 type of dish in which it was traditionally baked. An alternative way of
cooking is to crack the eggs into individual ramekins and cook them
in a water bath, creating the French dish eggs

Balut

 A steamed fertilized duck egg containing

a partially developed duck embryo, it is
commonly sold as street food in
the Philippines.

Century egg

 Originated as an ingredient or an appetizer

in Chinese cuisine made by
preserving duck, chicken or quail eggs in a
mixture of clay, ash, salt, quicklime, and rice
hulls for several weeks to several months,
depending on the method of processing. Now
commonly found in some East and Southeast
Asian country especially that with Chinese heritage.

Chinese steamed eggs

 A Chinese home-style dish found all over China.

Eggs are beaten to a consistency similar to that
used for an omelette, water is added and the
mixture steamed.

Eggs Benedict

 Poached eggs on Canadian bacon on top of

toasted English muffin halves covered
with hollandaise sauce.

Frittata

 An Italian egg-based dish similar to

an omelette or crust less quiche, enriched
 with additional ingredients such
as meats, cheeses, vegetables or pasta.

Kuro-tamago

 Black boiled egg, cooked in sulphur rich

hot spring.

Loco moco

 White rice, topped with a hamburger patty,

a fried egg, and brown gravy.

Pickled egg

 Typically hard boiled eggs that

are cured in vinegar or brine. This was originally
done like many foods as a way to preserve the food
so that it could be eaten months later. Pickled
eggs have since become a favorite among many as
a snack or hors d'œuvre popular in pubs, bars
and taverns, and around the world in places
where beer is served.

Scotch egg

 A hard-boiled egg wrapped in sausage meat, coated in bread crumbs

and baked or deep-fried.
Salted duck egg

 Originated in China, it is a duck egg pickled in

salt water brine. Given it a unique flavor and
texture when cooked, with the whites becomes
salty with a little snappier texture and the yolk
has a peanut-butter-like creamy texture.

Scrambled eggs

 A dish made from beaten egg

whites and yolks (usually chicken eggs). Beaten
eggs are put into a hot pot or pan (usually
greased) and stirred frequently, forming curds
as they coagulate.

Boiled egg

 This dish includes boiling long enough to be

("hard boiled") or just long enough for the
albumen (egg white) to solidify ("soft
boiled").

Coddled egg

 In cooking, coddled eggs are gently or

lightly cooked eggs. They can be partially
cooked, heavily cooked, or hardly cooked
at all.

Fried egg

 Cooked in hot grease in a skillet: cooked

lightly on one side only ("sunny side up"),
cooked lightly on one side and turned over
briefly ("over easy"), cooked on both sides so
the white is solid but the yolk still soft and
runny (“over medium”)[3] and thoroughly
 cooked on both sides with the yolk solid (“over well”), and with the
yolk broken (“over hard”).

INFORMATION SHEET 8.2-2

METHODS IN COOKING EGG

Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Identify the different methods in cooking egg

2. Familiarize the different methods in cooking egg

INTRODUCTION
Cooking Method
The basic principle of egg cooking is to use a medium to low
temperature and time carefully. When you cook eggs at too high
temperature, the whites shrink and become tough and rubbery and the
yolks become tough and the surface may turn gray-green.
To kill the bacteria and other microorganisms, the recommended guidance
is to cook eggs until whites are firm and the yolks thickened. Cook egg
dishes to an internal temperature of 160 farenheit.

POACHING METHOD
 A poached method is an egg that has been
cooked outside the shell, by poaching or
sometimes steaming as opposed to
simmering or boiling liquid. This method of
preparation is favored for eggs, as it can give
more delicately cooked eggs than cooking in
higher temperature such as boiling water.

BOILING METHOD
  This dish includes boiling long enough to be ("hard boiled") or just
long enough for the albumen (egg white) to solidify ("soft boiled").

 HARD BOILED
 Boiled for 10-12 minutes

 MEDIUM BOILED
 Boiled for 8 minutes

 SOFT BOILED
 Boiled for 5 minutes

FRYING METHOD

 A fried egg is a dish commonly made

using a fresh hen’s egg, fried whole with
 minimal accompaniment. Fried eggs are traditionally eaten for
breakfast in many countries but may also be served at other times of
the day.

SCRAMBLED METHOD

 Scrambled egg is a dish made from eggs

stirred or beaten together in a pan while
being gently heated, typically with salt
and butter and various ingredients.

BAKING METHOD

 Baked egg is place in small buttered

dishes referred to as ramekins and
broiled until white is set but the yolks
remains liquid.

TASK SHEET 8.2-2

Title: Cook egg using the scrambled method

Performance Objective: Given the needed supplies/materials, you are

going to perform scrambled method in cooking egg

Supplies/Materials : Cook book, spoons, plates, ingredients needed,

ramekins, non stick pan, ladle, mixing bowl

Equipment : Gas Range Oven

General Instruction: Given the necessary tools, materials, instrument and

equipment, you are required to perform the following within thirty
(30)minutes in a accordance with the task requirements:
Steps/Procedure:

SCRAMBLED METHOD
1. Wear appropriate and clean working clothes.
2. Prepare the needed materials, tools and utensils and equipments. Make
it was cleaned and sanitized to avoid contamination that can possibly affect
food
3. Beat the 2 eggs, 2 tbsp milk and salt and pepper to taste until blended.
4. In an omelet pan over medium high heat add 2tsp butter until just hot to
sizzle a drop of water.
5. Pour in the egg mixture as the mixture begins to set, gently draw an
inverted pancake turner completely across pan, forming large soft curds.
6. Continue until the eggs are thickened and no visible liquid egg remains.
Do not stir constantly.
Assessment Method:
Observation using Performance Criteria Checklist

Performance Criteria Checklist 8.2-2

CRITERIA
YES NO
Did you….
1. Use the tools properly?

2. Beat the 2eggs, 2 tbsp milk and salt and pepper?

3. Preheat the pan in a medium fire?

4. Add 2tsp butter until just hot to sizzle?

5. Pour in the egg mixture as the mixture begins to

set?
6. Gently draw an inverted pancake turner
completely across pan, forming large soft curds

7. Continue until the eggs are thickened and no

visible liquid egg remains?

INFORMATION SHEET 8.2-3

 Sauces and accompaniments in egg dishes
Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Determine what are sauces and accompaniments in egg dishes

2. Identify the different types of sauces and accompaniments in egg
dishes

INTRODUCTION

 It is the additions to the main ingredients of a meal. They can be used

to enhance the flavor, color, aroma and overall presentation of the
meal.

SAUCES AND ACCOMPANIMENTS

Tomato Sauce

 Known as eggs in purgatory in Italy and

shakshuka throughout the middle eas.
Eggs baked in tomato sauce is a popular
comfort food.

Kimchi

 The garlicky, spicy korean pickle is an

awesome condiment to serve alongside
baked eggs.

Puree

 It is a cooked food usually vegetables or

legumes that has been ground, pressed,
blended or sieved to the consistency of a
creamy paste or liquid.

Pesto
  A original sauce dish pesto alla genevese and it is originated in Genoa,
the capital city of Liguria, Italy.

Bearnaise Sauce

 It is a sauce made of clarified butter

emulsified in egg yolks and white wine
vinegar and flavored herbs.

Hollandaise Sauce

 It also called Dutch Sauce. An emulsion of

egg yolk, melted butter, water and lemon
juice. It is usually seasoned with salt and
white pepper or cayyenne pepper.

Silog

 A filipino style that usually accompanied of

Fried Rice and different fried dish like,
tapang bangus, tocino, hotdog, fried
chicken, tapang baka and many more.

Crepe

 It makes the perfect container for crumbled

sausage and bright-yolked eggs in a simlpe
meal.
Smoked Salmon

 It is best to accompanied with Egg

benedict and perfectly livens up with
Hollandaise sauce.

Potato Tacos

 A soft tortilla wrapped with soft potato

makes delight to a usual taco add with
crispy chorizo.

Tomato Chili Salsa

 It is a traditional style recipe that has

cannd tomatoes mix with dried ancho
chilies and canned chipotles in adobo gives
the salsa a rich and deep flavor.

Ratatouille

 It is a summer comfort food that is thick,

nourishing and packed with seasonal
vegetables, warm herbs and spices.

Bourbon-Glazed Pork Chops

  A fried egg glazed with the chops bourbon, brown sugar and smoked
paprika that makes a sweet and savory meal.

Kale and Parmesan

 A broil kale that turns out crisp and sweet,

a perfect topping for crusty bread and fried
egg.

Corn, Chorizo, Basil and Brioche Croutons

 An elegant dish with a ragout of corn,

chorizo and fresh herbs tops with croutons
toasted in a rendered chorizo fat and runny
poched egg creates a rich sauce that bring
everything together in a beautiful union.

Cheesy Grits with Spring vegetables

 Using a combination of milk water stirring

in a plenty of cheese and butter topped with
poached eggs makes them extra rich and
flavorful.

Mushroom, bacon topped with Asparagus

 Cook the ingredients separately to ensure

the crisp bacon and tender asparagus.

INFORMATION SHEET 8.2-4

Safety and hygienic
procedure in workplace
Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Determine what are safety and hygienic procedure in workplace.

2. Identify the different safety and hygienic procedure in
workplace.

INTRODUCTION

A safe work environment is productive one.

No matter the size or the type of the business,
workplace safety procedures are necessity for all
staff. Safety measures protect employees as well
as equipment and business property.

Rules to consider when preparing food

 Wear a clean apron.
 Wear closed-in shoes to protect your feet, in case of hot spills or
breakages.
 Wash your hands before and after handling food.
 Keep food preparation surfaces clean.
 Tie back long hair.
 Store food appropriately.
 Wash vegetables and fruit under cold water before use.
 Do not run around the room where food is being prepared.
 Wipe up food spills immediately.
 Handle knives and other sharp equipment with care.
 When using a knife, always cut away from yourself or downwards on a
chopping board to avoid cutting yourself.
 Turn handles of saucepans away from the front of the stove when
cooking.
 Use oven mitts when taking hot dishes from the oven or microwave.
 Wash kitchen and eating utensils after use in hot soapy water. Wash the
cleanest dishes first, and then the messiest dishes last, so you don’t have
to change the dishwater as often.

Kitchen Hygiene

 Keep your refrigerator at or lower than 40°F to slow down the growth of
bacteria.
 If hand-washing your dishes, allow them to air dry instead of wiping
with a dishcloth to keep bacteria at bay.

 Don’t leave out dirty dishes to pile up in the sink.

 Wipe down the inside of the microwave every 1–2 days using a hot
water and vinegar solution.

 Clean splatters and grease spills from the stove-top after each use.

 Wipe down cabinet door handles, fridge door handle, faucets, and
sinks with anti-bacterial disinfectant spray whenever you can.

 Lastly, and we’re going to repeat this: always wash your hands before
handling food and definitely after handling raw meats.

WASTE MANAGEMENT

1. Waste avoidance is engaging in an activity that prevents generation of

waste. Waste segregation is the process of dividing garbage and waste
products in an effort to reduce, reuse and recycle materials.
2. Waste reduction is the minimization of wasteful consumption of goods
3. Reuse is the process of recovering materials intended for some
purpose without changing their physical and chemical appearance.
4. Recycling is the treatment of waste materials through a process of
making them suitable for beneficial use and for other purposes.
5. Composting is the controlled decomposition of organic matter by
microorganism mainly bacteria and fungi into a humus like product
6. Waste disposal refers to the proper discharge of any solid waste.

References:

 Outlook for egg production

https://en.wikipedia.org/wiki/List_of_egg_dishes
https://en.wikipedia.org/wiki/Egg_as_food

https://www.foodsafety.gov/keep/types/eggs/index.html

https://www.incredibleegg.org/egg-nutrition/egg-safety

https://www.eggs.ca/eggs101/view/39/egg-storage-freshness-and-food-safety

https://www.betterhealth.vic.gov.au/health/HealthyLiving/food-safety-eggs

https://www.betterhealth.vic.gov.au/health/HealthyLiving/food-safety-eggs