CONCEPCION HOLY CROSS COLLEGE INC.

Minane Concepcion Tarlac School of Teacher

Education
First Semester S.Y. 2023-2024

The Manufacturing Process of Salted

Eggs

SUBMITTED TO:
MRS. KARLOS ANUNCIANCION

SUBMITTED BY:
AGUILAR PARIZ
CELISTINO JAM-MARIEL
DIMLA JESSICA
FELIX KHAYCEE
 MERCADO APRIL ANN
NERI KASHMER CLAIRE

BEED 3D

Lesson: The Manufacturing Process of Salted Eggs

Module 3: Production of salted eggs

1. Classification of eggs
2. Selection of eggs
3. Setting of the equipment
4. Complete out the process for making the salted eggs

Performance Standard

Content Standard
 The learners can produce salted eggs
independently using standard methods
The learners demonstrate the process along
with understanding of producing salted eggs

INTRODUCTION

This lesson ought to assist students gain understanding as well as abilities and
routines for preparing salted eggs. It specifically describes the classification,
selections of quality eggs, the equipment required for the production of salted eggs,
and most importantly, the proper procedure utilized to produce salted eggs.

Lesson 1: Classification of eggs

The following learning competencies/objectives are addressed in this lesson:

1. Classification of eggs based on their quality and the visual appeal or condition
of their shells.

2. Classification of eggs according to weight and size

3. Determining whether an egg is rotten or fresh

4. Classification of egg according to origin

DIAGNOSTIC/PRE-ASSESSMENT

Let's examine what you already know. Using the questions below, we can
determine how much you know about preparing salted eggs. You will determine
which areas of the lesson you shall concentrate on more closely
Directions: Read and fully understand the following question, then choose the best answer.

1. What type of egg is used in the manufacturing process of salted eggs?

A. Duck egg
B. Chicken egg
C. Ostrich egg
D. Bird egg

2. What color do salted eggs usually follow?

A. Yellow
B. Pink
C. Red
D. Violet

3. What are the primary elements found in salted eggs?

A. Salt
B. Eggs
C. Water
D. Sand

4. What specifies whether an egg is fresh or not?

A. Shell color
B. Yolk size
C. Age of the egg
D. Weight of the egg

5. What is the basic classification of eggs according to their origin?

A. Farm-fresh vs. Store-bought

B. Chicken vs. Duck
C. White vs. Brown
D. Organic vs. Conventional
WHAT TO KNOW

ACTIVITY 1

Examine the image on the screen and determine the origin of the egg. You have 5
minutes to give answers to the image on the screen. Write your answers on a piece of
paper.

Bring a few different kinds of eggs and explain what kind of egg it is, what size it is,
along with whether it is in good condition or not.

Classification of Egg
“ Types of egg ”

Chicken eggs - are among the most prevalent kind of eggs. They are available in a
variety of colors, with white and brown eggs being most common among customers.
Nearly all of the food offered in supermarkets is professionally generated on factory
farms.

Duck eggs - have been growing preferred due to their bigger size, more sturdy shells, and
boosted health benefits. They also have an extended shelf-life, lasting at least two times
as many days as chicken eggs.
“ Quality or Visual Appeal of Eggs ”

Eggs with no cracks - These are the eggs that are required to be clean and have a solid
shell.

Egg with black crack - It is the egg condition that hasn't yet been cleaned, and some of it
is still dirt.

Egg with a light crack - This includes eggs having a tiny crack which can be offered at
an affordable cost.
Egg with full crack - This is the egg level that they are no longer offer.

“ Egg Weight and Size ”

Small (Average of 2.5 ounces) these are the eggs that they may lay before it is the ideal
condition. The disadvantage of premature laying is the fact that the eggs will be smaller
as well as less developed compared to what they should be.

Medium (Average weight of 43 g) these are about the size of chicken eggs. It is slightly
smaller than bigger eggs of duck.

Large (52 g. is the average) These are the eggs that are considered already of
outstanding quality since they have a huge yolk within and an extremely dark orange
color.

Extra Large (60 g on average)are eggs that contain a double yolk and a lot of white.
These are considered heavyweight eggs, and the larger ones are uncommon eggs because
of their big size.
Classification of eggs according to origin

Salted eggs can be classified based on their origin into various types:

1. Duck Eggs – These are the most common eggs used for making salted eggs. Duck eggs have a
thicker shell and larger yolk compared to chicken eggs.

2. Chicken Eggs – While less common than duck eggs, chicken eggs can also be used to make
salted eggs. They have a milder flavor and a thinner shell compared to duck eggs.

3. Quail Eggs – In some regions, quail eggs are also used to make salted eggs. Quail eggs are
smaller and have a unique flavor compared to duck or chicken eggs.