HOW AREYOU?

OBJECTIVES
❑ identify market forms of eggs;
❑ identify the nutritional value and components of eggs;
❑ explain the uses of eggs in cooking;
❑ analyze the importance of eggs in cooking; and
❑ prepare and cook egg dishes.
OMELET
BOILED EGGS
SUNNY SIDE UP/FRIED
EGGS
POACHED EGGS
PREPARE EGG DISHES
 TOOLS AND UTENSILS
NEEDED IN COOKING EGGS
EGG’S COMPONENTS
AND ITS NUTRITIVE
VALUE
 AS EGGS AGES:
❑ The air cells becomes larger
❑The yolk becomes flatter, larger and
breaks more easily
❑The thick white becomes thin and
watery
EGG YOLK

❑It containsVitamin A, D, and E.

❑It makes up about 33% of the liquid weight of the
egg.
❑Source of Cholesterol, fat and saturated fat.
 MARKET FORMS OF EGGS
• Fresh eggs – these can be purchased individually, by dozen, in trays
or 2.5 dozens or in case or half case.
• Frozen Eggs – these are pasteurized and must be thawed before use
since they are all frozen. They come in the form of whole eggs witch
extra yolks where 5% of sugar is added.
• Pasteurized Dried eggs – these come in powdered form. It is
available in whole, yolk or whites depending on their use such as
white in preparing meringues. These are used by manufacturers of
cake mixes.
 KINDS OF EGGS AVAILABLE
IN THE MARKET
1. Hen’s eggs
2. Quail eggs
3. Duck eggs
4. Goose and Ostrich eggs
VARIETY OF EGG DISHES
• Boiled
• Coddled
• Fried
• Omelette
• Poached
• Scrambled
• Basted
• Pickled
WHAT IS THE IMPORTANCE OF
EGGS IN COOKING?
 THANKYOU!

REF.
Rondilla, A, et. al (2017). Home Economics: Cookery – Volume I. Adriana
Publishing o., Inc.
Rhonz, R. (2017 Jan. 21). https://www.slideshare.net/rhonrhonz/power-
point-prepare-egg-dishes