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Department of Education
National Capital Region
SCHOOLS DIVISION OFFICE
MARIKINA CITY

TLE - Home Economics

Cookery NC II
First Quarter-Module 4
Ingredients for Egg Dishes

Leslie C. Lumampao
Writers:
Alicia P. Marcelo
Cover Illustrator: Christopher E. Mercado

City of Good Character

DISCIPLINE • GOOD TASTE • EXCELLENCE
City of Good Character
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 What I Need to Know

This module was designed and written with you in mind. It is here to help you
develop knowledge, skills, and attitudes in the performance of Cookery tasks. 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.
This module contains lesson in:
LO 1-Perform mise en place
Lesson 4- Ingredients for Egg Dishes

After going through this module, you are expected to:

1. identify Ingredients for egg dishes;
2. explain the Common Ingredients used in egg dishes; and
3. discuss the methods of given recipe.

What I Know
In your own words explain the following terms below. (5 points each).
1. Dishes
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2. Ingredients
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3. Method
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Lesson 4 Ingredients for Egg Dishes

What’s In

Eggs are an important building block in many food recipes, which is why so
many cuisines emphasize their importance. A recipe may call for yolks, whites, or
the whole depending on its desired outcome.

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 Notes to the Teacher
Guide learners to enable them gain knowledge and
understanding in the different ingredients that can be used in
preparing egg dishes.

What’s New

Collect pictures of egg dishes and try to identify what culinary use of egg is
applied. Share your work in class.

What is It
Ingredients for Egg Dishes

The following are common ingredients used in egg dishes.

✓ Salt it adds to the taste of egg dishes.

✓ Sugar it is used specially as a sweetening agent in food.
✓ Oil it improves the flavor and adds moisture and richness.
✓ Herbs, spices and seeds they are used to enhance the taste and aroma of egg
dishes, Examples are: Paprika, curry powder, mustard, all spice, cinnamon and
pepper.
✓ Vegetables add volume, enhance the taste, serve as garnishes and add nutritive
value to egg dishes. Examples are: celery, parsley, potatoes, tomatoes,
horseradish, garlic, onion etc.
✓ Processed Meat Products add distinctive taste, color and aroma. Example are:
bacon. Ham, hotdog and other sausages.
✓ Other Ingredients: cheese, milk, flour, rice, bread and bread rolls, fruit and
cereals.

Scrambled Eggs
Serve with toasted bread Ingredients:
- 3 eggs
- 10 ml vegetable oil
- pinch of salt if desired
- pepper
- 40 ml of low-fat milk

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Method:
1. Break the eggs into a bowl and beat well with a fork.
2. Heat the oil in a saucepan then add the milk, pepper and salt.
3. Add the beaten eggs and stir over moderately heat until mixture is thick and
creamy.
4. Do not cook for too long or it will curdle.
5. Serve with hot toasted bread.

Pancakes
Serve with a little castor sugar or lemon
Ingredients:
- 225g all-purpose flour
- 1 egg
- 425 ml of evaporated milk

Method:
1. Sieve the flour in a bowl and make a hole at the center of the flour and drop
egg with ¼ of the milk.
2. Stir the egg mixture with wooden spoon.
3. Add the rest of the milk slowly, beating well to avoid lumping.
4. Pour a thin layer of the mixture on a hot, non-stick pan.
5. Use a spatula to turn the pancake over when bubbles start to appear on top.

Spanish Tortilla
Serve with a tossed green salad
Ingredients:
- 20 ml vegetable oil
- 2 onions chopped
- 1 red bell pepper cored and chopped
- pinch of salt and pepper if required
- 4 eggs
- 2 large potatoes boiled and chopped
- 1 teaspoon of chopped parsley

Method:
1. Heat the oil in the frying pan.
2. Add the onions and cook until soft.
3. Add the red pepper, cook for 5 minutes.
4. Beat the eggs in a bowl. Add salt and pepper.
5. Stir he potatoes, parsley and fried vegetables into the egg mixtures.
6. Pour the egg mixture into the heated frying pan spread evenly to the edge
7. Cook for 5 minutes until the egg mixture comes away from the side of the
pan.
8. Place the pan under a preheated moderate grill for about 3 minutes to cook
the top of the omelette.

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The Role of Yolks

Due to their high fat content, yolks add flavor and emulsifying power to any
batter. Fatty yolks enrich the flavor of many pastries and create a velvety texture.
Additionally, the yolk uniquely binds liquids and fats together through an emulsion
process. In cremes or custards, yolks add thickening when warmed gently over low
heat.

The Role of Whites

Whites can be whipped to create a stable foam that is often used as a leavening
agent in more delicate goods. Sponge cake, for example, uses whipped whites for a
lift. Whites can also be whipped with sugar to make meringue.

The Importance of Balance

The perfect cake requires a balance of elements. Excess flour, for example,
causes dryness, and excess cocoa creates bitterness. Similarly, you must use caution
when substituting yolk for white or vice versa. Too much yolk can overwhelm a dish
with "eggy" flavor, and their tenderizing function weakens a cake's structure. Too
much white, on the other hand, will create an awkward batter and a dry cake.

The Perfect Combination

Using the whole egg gives you the best of both worlds. They carry many of the
emulsifying properties of yolks and act as excellent binding agents in batters.
Additionally, they combine with starchy elements like flour to coagulate and form the
structure of baked goods, and they contribute to the wonderful golden-brown color
and moist texture of many pastries.

What’s More
What is the contribution, functions or use of eggs to the following recipe?

1. Cakes-
___________________________________________________________________________
___________________________________________________________________________
2. Soups-
___________________________________________________________________________
___________________________________________________________________________
3. Meringue-
___________________________________________________________________________
___________________________________________________________________________
4. Mayonnaise-
___________________________________________________________________________
___________________________________________________________________________
5. Hamburger Patties-
___________________________________________________________________________
___________________________________________________________________________

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 What I Have Learned

I learned that ______________________________________________

I realized that______________________________________________

What I Can Do
Make a narrative report about some egg recipes at home and share it in class
how you prepare it and what is the result.
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________

Assessment

Answer the following questions. (5 points each)

1. What method of cooking is easy to use?
___________________________________________________________________________
___________________________________________________________________________

2. What is the importance of eggs in cooking?

___________________________________________________________________________
___________________________________________________________________________

3. What are the recipes that commonly used eggs?

___________________________________________________________________________
___________________________________________________________________________

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 Additional Activities
Online Activity - Using the internet, search some egg recipe that can benefit your
body, explain the reasons why you choose that recipe and give the nutritional value
of it.
Offline Activity - Look for recipe books or cooking magazines and search some egg
recipe that can benefit your body, explain the reasons why you choose that recipe
and give the nutritional value of it. Use the outline provided below.

Recipe Name: __________________________________________

Ingredients:
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Procedure:
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Explain: Nutritional Value:

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 DISCIPLINE • GOOD TASTE • EXCELLENCE
11 City of Good Character
What I Have Assessment
What’s More
Learned The answer may vary
The answer may vary
The answer may
Assessment
vary
The answer may vary
ANSWER KEY
 References
Books
Cookery Volume II TVL Track K to 12, A.H. Rondilla, E.S. Avendaño, E.P Roque
Online Sources
https://www.lefoodist.com/guides/cooking-classes-paris/cookingparis148.html
https://www.google.com/search?hl=en-
PH&authuser=0&ei=M8LyXsNFpvnwQPc7pD4Cw&q=what+is+the+importance+of+i
ngredients+in+cooking+egg+dishes&oq=What
+is+the+importance+of+ingredients+in+cooking+egg+&gs_lcp=CgZwc3ktYWIQAxgA
MgUIIRCgATIFCC
EQoAE6BAgAEEc6CAghEBYQHRAeOg4IABDqAhC0AhCaARDlAjoICAAQsQMQkQI6
BQgAEJECOgUIABCx
AzoCCAA6BAgAEEM6BQgAEIMBOggIABAWEAoQHjoGCAAQFhAeUO2pAVjC4wJgo
e8CaAFwAXgEgAH
gAogB-k-SAQkwLjQyLjE0LjKYAQCgAQGqAQdnd3Mtd2l6sAEG&sclient=psy-ab
https://www.google.com/search?hl=enPH&authuser=0&ei=HrXyXv2yJdj4hwOqgJS
4CQ&q=qualities+of+eggs&oq=qualities+of+eggs&gs_lcp
=CgZwc3ktYWIQAzICCAAyAggAMgYIABAWEB4yBggAEBYQHjIGCAAQFhAeMgYIAB
AWEB4yBggAEBYQ
HjIGCAAQFhAeMgYIABAWEB4yBggAEBYQHjoECAAQRzoECAAQQzoOCAAQ6gIQtA
IQmgEQ5QI6BQgA
EJECOgUIABCxAzoFCAAQgwE6BwgAELEDEEM6CAgAELEDEJECUJ3XMFiLmzFgj
6QxaAFwAXgEgAGBB4
gBoTuSAQ0wLjkuNi4xLjIuMC40mAEAoAEBqgEHZ3dzLXdperABBg&sclient=psyab
&ved=0ahUKEwj9uanhrpnqAhVY_GEKHSoABZcQ4dUDCAw&uact=5
http://www.fao.org/3/Y4628E/y4628e04.htm
https://www.webmd.com/diet/features/good-eggs-for-nutrition-theyre-hard-
tobeat#:~:text=One%20egg%20has%20only%2075,nutrients%20like%20lutein%20a
nd%20zeaxanthin

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 Development Team of the Module

Writers: Leslie C. Lumampao (MHS)

Alicia P. Marcelo (MHS)
Editors:
Katherine T. Santos (CISSL)
Nerissa S. Estrella (ASP II/OIC - MNHS)
Bernadette L. Nepomuceno (Subject Coordinator, SNNHS)
Internal Reviewer: Joseph T. Santos, (Education Program Supervisor-EPP/TLE)
Layout Artist: Khrycys G. Olairez (BNHS)
Management Team:
Sheryll T. Gayola
Assistant Schools Division Superintendent
OIC, Office of the Schools Division Superintendent

Elisa O. Cerveza
Chief, Curriculum Implementation Division
OIC, Office of the Assistant Schools Division Superintendent

Joseph T. Santos
Education Program Supervisor-EPP/ TLE

Ivy Coney A. Gamatero

EPS – Learning Resource Management and Development System

For inquiries or feedback, please write or call:

Schools Division Office-Marikina City

Email Address: sdo.marikina@deped.gov.ph

191 Shoe Ave., Sta. Elena, Marikina City, 1800, Philippines

Telefax: (02) 682-2472 / 682-3989

City of Good Character

DISCIPLINE • GOOD TASTE • EXCELLENCE