Department of Education

National Capital Region

Schools Division of Paranaque
Self-Learning Modules
COOKERY Grade 10-Quarter 1-Week 2

Learning Competencies (Essential Competencies)

LO 2: Prepare and cook egg dishes (TLE_HECK9-12ED-Ib-d-2)

Objectives

At the end of the lesson, the learner is expected to:

1. identify the market forms of eggs; and
2. explain the uses of eggs in culinary arts.

Let’s Recall (Review)

Identification
Directions: Identify the following given statement.

1. It calls for perfectly fresh eggs, the correct heat level, an appropriate amount of
cooking fat and a deft hand.
2. It is a dish made from beaten eggs, fried with butter or oil in frying pan to be
folded around with a filling.
3. These are prepared by slipping shelled eggs into barely simmering water and
gently cooking until the egg holds its shape.
4. It maybe coddled, soft-cooked, medium-cooked or hard-boiled egg.
5. It is a dish made from eggs stirred or beaten together in a pan while being gently
heated.

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 Let’s Understand (Study the Concept)

Unlocking of Difficult Words

1. Coagulation - refers to the process that occurs when heat is applied to the protein
molecules in the eggs, which thicken into a firmer mass.
2. Emulsify (emulsion) - means to combine two ingredients together which do not
ordinarily mix easily. The ingredients are usually a fat or oil, like olive oil, and a water-
based liquid like broth, vinegar, or water itself.
3. Albumen - the white part of an egg; the nutritive and protective gelatinous substance
surrounding the yolk consisting mainly of albumin dissolved in water.

Market Forms of Eggs

There are three market forms of eggs namely: fresh, dried, and frozen. (whole, egg
whites/egg yolks).
1. Fresh Eggs may be purchased individually, by
dozen or in trays of 36 pieces.

2. Frozen Eggs are made of high quality fresh eggs.

They come in the form of whole eggs with extra
yolks and whites. Frozen eggs are pasteurized and
must be thawed before use.

They are excellent for baking and used as

ingredients by food processors.
Pasteurized eggs are used in preparations
such as salad dressings, eggnog, or desserts.
They are packed in 30-lb.containers and in
4-, 5-, 8-, and 10-lb. pouches or waxed or plastic
cartons.

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 3. Dried Eggs are seldom used. Their whites
are used for preparing meringue. Dried
eggs are used primarily as ingredients in
food industry. They are not commonly sold
directly to consumers.

Dried powdered eggs are also sold and

may be useful for some baked goods or in
certain circumstances. For food service use,
they are generally sold in 6-oz. pouches, and
3-lb.and 25-lb.poly packs.

Uses of Eggs in Culinary

Egg is cooked in many ways. It can be the main protein dish; it can be a main or
accessory ingredient in dishes from appetizers to desserts. It can be cooked by dry heat, moist
heat, with or without oil, as simply or as elaborately as one‘s inclination for the moment. Indeed
it can be eaten anywhere.
1. Cooked and served “as is”
• in the shell (coddle, soft-cooked, medium-cooked and hard-boiled)
• poached
• fried
• scrambled
• omelette
• baked
2. Emulsifier
Eggs are an emulsifier. An emulsifier permits small globules of one liquid to be
inter-dispersed in another liquid. For example in mayonnaise the egg acts as an
emulsifying agent in keeping the oil and vinegar mixed as one product and not
separating out. Eggs also are emulsifiers in cakes.
Lecithin and lysolecithin are responsible for the remarkable ability of egg yolk
to act as an emulsifying agent.
3. Leavening Agent
One of the most common uses of eggs is as a leavening agent. A leavening
agent helps to make a cooked product rise. When eggs are beaten they hold
air. When heat is added the structure will coagulate and traps the air. This is what
gives angel food cakes, meringues and soufflés their light and fluffy texture.

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4. Binding and Gelling Agent
One of the uses of eggs is as a binder. A binder helps other ingredients bind
together (eggs are used to help bind together meatballs, meatloaf and flour
mixtures). When eggs are heated they coagulate, this helps stick together the
ingredients they are mixed with.
Egg proteins provide the structure and coagulative properties to bind food products
together. On top of this, egg white and yolk proteins change from a fluid state to a gel.
This tenderizes foods naturally, giving a smooth surface feel like making custards.
5. Coating
Another use of eggs is as a coating agent. The breading on fried
chicken sticks because the chicken is dipped into an egg then a flour or
crumb mixture. The eggs help hold the crumb mixture to the food when
heated during the cooking process.
6. Thickening
Eggs have thickening properties. The protein in eggs will thicken
when heated and become firm. If an egg is overheated or cooked for too
long of a time, it will become rubbery and tough in texture. Eggs are often
used in custards and sauces to thicken the finished product.
7. Clarifying
The one use of the egg you probably are not very familiar with is
using eggs as a clarifier. The egg is used to make a broth clear. Any
unwanted particles in the broth will stick to the egg as it coagulates in the
broth. The cooked egg is then removed.
8. Aerating (As a Foam)
Whipped egg whites contain tiny air bubbles. When this mix is added to other
ingredients it makes the dishes light and fluffy.
Stages 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; specks of egg white are seen
9. Glazing
Beaten raw egg, sometimes mixed with water and a little salt, used
for glazing pastry or bread to give it a shine when baked. Useful for blind
baking as it seals the pastry base, ensuring it won’t absorb moisture, and
also gives the pastry a good golden colour.
10. Eggs as coloring and flavoring agent
The egg yolk gives cakes a very attractive color. Also, eggs contribute flavor to
baked products. It also enhances the flavor of any dish to which they are
added.

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 Let’s Apply

Directions: Give a short explanation in each uses of eggs in culinary.

1. Eggs as a foam
2. Eggs as coloring and flavoring agent
3. Eggs are binding and gelling agent
4. Eggs as coating agent
5. Eggs as emulsifier

Your answer will be rated using the rubric below:

Let’s Analyze

Directions: Read and answer the following questions. Write your answer on your
answer sheet.
1. What are the three market forms of eggs? How are they being purchased?
2. What are the different uses of eggs in culinary? Then, give a short explanation in
each uses.

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 Let’s Try (Evaluation)

Identification
A. Directions: Identify what market forms of eggs are being asked in the
sentence. Write your answer on your answer sheet.
1. Eggs which may be purchased individually, by dozen or in trays of 36 pieces.
2. Eggs which is used primarily as ingredients in food industry. They are not
commonly sold directly to the consumers.
3. Eggs that must be thawed first before use.
4. Eggs that are used in preparations such as salad dressings, eggnog, or
desserts, where the traditional recipe may have indicated that the eggs should
be raw.
5. It is a market form of egg which is seldom used for cooking.

Let’s Create

Enrichment Activity

Directions: Do what is being asked in the table below.

Culinary Uses of Methods Examples of Uses

Eggs
1. Emulsifying

2. Leavening Agent

3. Coating

4. Aerating

5. Binding