EGG

COOKER
Y
freshness
A quality fresh egg is distinguished when it is
served whole. You should take special care in
storing eggs to retain freshness.
EGG COMPOSITION AND STRUCTURE
 EGG SIZES

J X L
L
JUMBO EXTRA LARGE
LARGE

WEIGHS 850g/Dozen WEIGHS 840g/Dozen WEIGHS 745g/DOZEN

 EGG SIZES

M s
MEDIUM EXTRA
LARGE

WEIGHS 650g/Dozen WEIGHS 560g/Dozen

QUALITY AND
STORAGE
• Proper storage is essential for maintaining
quality .
• Store eggs away from other foods that
might pass an undesirable flavors or
odors.
• Store in original carton.
• Do not wash until use.
SELECTION CRITERIA
FOR EGG
• Shell should be clean and not broken
• Fresh egg have small air cell
• Yolk should be in the center without any
dark spots when observed against light.
• Good quality egg will sink when
immersed in water.
EGG
DISHES
 FRIED EGGS
1 SUNNY-SIDE UP
ALSO KNOWN AS "EYES OPEN". The yolk is yellow
and well rounded. There should be no brown edges for the
white, which should be firm.

2
HARD FRIED
The white yolk are firm and not rubbery.

3 BASTED EGG
The white is firm and yolk is soft, pink, and covered with a
thin film.
FRIED EGGS
BOILED EGGS

SCRAMBLED
EGGS
OMELETTES

POACHED EGGS
 BOILED EGGS
1. Place eggs in a saucepan or pot and cover with cold
water.
2. Put pan over high heat and bring water to a rolling
boil. Remove pan from heat and cover.
3. Drain eggs immediately and put in a bowl filled with
water and ice cubes.

2-4 minutes: Soft, runny

10-15 minutes: Fully set

6-8 minutes: Soft but set

SCRAMBLED
EGGS
1.Beat It. Beat your eggs until they're completely
blended.
2.Prep the Pan.
3.Next, heat a nonstick skillet over a medium-low flame
and toss in a pat of butter. Step 3: Add the Eggs.
OMELLETTES
1.Whisk eggs, water, salt and pepper.

2.Spray 8-inch (20 cm) non-stick skillet with cooking

spray.

3.When eggs are almost set on surface but still look

moist, cover half of omelette with filling.

4.Cook for a minute, then slide omelette onto plate.

5.(Nutrients per serving as per without filling)

POACHED EGG
1.Pour boiling water into a shallow pan or frying pan, to

a depth of about 3cm. Bring back to the boil then

reduce to a simmer.

2.Crack each egg into a. cup, then gently tip.

3.Using medium eggs, simmer for: 2 minutes - soft.

4.Carefully remove the poached egg with a slotted

spoon and serve immediately.