Types of

Eggs
Chicken Egg
The most popular and the most widely
consumed eggs in the world.

Chicken eggs can be consumed in boiled

form, in fried form, in omelets and in any
vast variety of dishes.
Types of Chicken egg
Standard Eggs
The most common chicken eggs and
the regular eggs sold in the market.
These eggs despite being the most
common eggs, are the least healthy
chicken eggs.
 Types of Chicken egg
Organic Eggs
These are pure, natural, and healthy
chicken eggs which are sold in supermarkets
and quite expensive. The chicken that are
bred for organic eggs are kept in farms
where they can roam about freely and are
fed with pure, free of herbicides and
pesticides , plants and organic diet.
Types of Chicken egg
Free-range Eggs
These eggs are healthier than the
standard eggs but less healthy as
compared to organic eggs. The
chickens for these eggs are also
allowed to move about freely but they
are fed with normal vegetables.
Bantam’s Egg
These are small and tasty and
usually have a white shell.
Bantams are a small variety of
hen.
Duck Eggs
These are much larger than a hen’s eggs
and have stronger flavor. They are slightly
higher in fat, protein, cholesterol and are
also higher in iron and vitamins A, B
group and D.

There is a strong flavor than the hen’s egg.

They are well suited for dessert recipes.
Goose Egg
These are the largest of all the eggs
you are likely to find on sale. They
have a similar flavor and nutritional
profile to a hen’s egg, and can be used
in all hen’s egg recipes and basic
dishes.
Quail eggs
These are tiny, with pretty speckled shells
and a delicate flavor. Quail eggs are
really special as not only they taste good
but they have a large quantity of proteins
and vitamins and contain only 14 calories.
Characteristics
of Quality
Fresh Eggs
Egg freshness
• It should have rough, chalky, and unbroken shell.
• It should sink in water.
• It should have round and firm yolk.
• It should have light and thick white part.
• It has round, well centered yolk.
• It has small air cell (less than mm deep)
• It has clean, uncracked shell with normal shape
Egg Grades
Egg Grades
Egg Sizes
Market
Forms of
Eggs
Market forms of egg
1. Fresh eggs or shell eggs.
These are most often used for breakfast
cookery .
 Market forms of egg
2. Frozen eggs.
Frozen eggs are usually made from high-quality
fresh eggs and are excellent for use in scrambled
eggs, omelets, French toast, and in baking. They are
pasteurized and are usually purchased in 30-pound
(13.6-kg) cans. These take at least two days to thaw
at refrigerator temperatures.
Market forms of egg
3. Dried eggs.
Dried eggs are used primarily for baking. They
are not suggested for use in breakfast cookery.
Unlike most dehydrated products, dried eggs
are not shelf-stable and must be kept
refrigerated or frozen,tightly sealed.
Uses of Eggs
in Culinary
Arts
AERATING
refers to the process of
introducing a gas, such
as air, into a liquid or
viscous solution.
 Method
Whipped egg whites
contain tiny air bubbles.
When this mix is added
to other ingredients it
makes the dishes light
and fluffy.
 3 Stages of Whisking
Egg whites
• Soft peak - peaks are formed but do
not hold up
• Firm peak - peaks hold up but are
slightly bent at the peaks
• Stiff peaks - the peaks stand
straight up. The foam should look
moist and shiny
 Examples

Sponge Cake Pavlova

BINDING
uses fats, eggs, cereals
and flour
to bind ingredients.
 Method
Eggs can be used to bind
ingredients together as
they are coagulated
when cooked
 Examples

Patties Embutido
Clarifying
To turn a cloudy liquid
clear by removing
sediments. The most
common method is to
add egg whites, which
attract particles in the
liquid, simmer for a
few minutes, then
strain
 Method
Beaten egg whites
are added to
remove impurities
and produce a clear
finish
 EXAMPLES

STOCK Consommé
Soups
COATING
To cover food with
a "coating" that
can be wet (e.g.
sauce, mayo, etc.)
or dry.
Method
Coating batters use
whole eggs and
breadcrumbs to provide
a coating or protection
for the food item prior
to cooking.
 Example

Fried Chicken Fried Fish

Emulsifying
•a combination of su
bstances resulting
from mixing them
together so that
they cannot be
easily separated
 METHOD
Whipped egg yolks
can hold other
ingredients together
that do not normally
mix, such as oil and
vinegar.
 Examples

Mayonnaise Hollandaise
 Quiz
Identification
1. refers to the process of introducing a gas, such
as air, into a liquid or viscous solution.
2. a combination of substances resulting
from mixing them together so that they
cannot be easily separated.
3. To cover food with a "coating" that can be
wet or dry.
4. To turn a cloudy liquid clear by removing
sediments
5. uses fats, eggs, cereals and flour
to bind ingredients.
Assignment
Bring the following on next meeting:
• 2-eggs
• Vegetable/Olive Oil
• Lemon
• Salt
• Mixing Bowl
• Wire whisk
• Wooden spoon
• container