Lesson 1 Prepare

Egg Dishes
COOKERY 2
Mise en Place
• Refers to the gathering,
weighing, organizing and
preparing of all needed tools
and ingredients before the
actual cooking.
• Getting everything ready
before starting to cook.
Tools, Utensils and Equipment Needed In Egg
Preparation
Kitchen Tools
1. Channel Knife
2. colander
3. Offset spatula
4. Pastry brush
5. Rubber spatula/ scraper
6. sieve
7. SPOON
8. Wire whip/whisk
KITCHEN UTENSILS
1. EGG POACHER
2. OMELET PAN
3. MEASURING CUP
4. MEASURING SPOON
5. SAUCE PAN
6. MIXING BOWL
KITCHEN EQUIPMENT
1. OVEN
2. ELECTRIC MIXER
3. REFRIGERATOR
PHYSICAL STRUCTURE AND
COMPOSITIONS OF EGG
• SHELL
• ALBUMIN
• YOLK
• SHELL MEMBRANE
• AIR CELL
• Germinal Disc
 SHELL
• Serves as a protective covering of the egg and
helps in maintaining its freshness
• Constitutes 11% of the weight of the egg
• A semipermeable membrane that allows gases
to pass in and out of the egg for the developing
embryo
• The shell of most chickens is white; some have
pigments
• The shell of quail eggs have brown spots.
 AIR CELL
• The larger the end of
the egg contains the air
cell that forms when
the contents of the egg
cool down and contract
after it is laid.
• Chicken are graded
according to the size of
this air cell
Grade AA Grade A Grade B
- Eggs have white that - Eggs have - Eggs have whites that
are thick and firm. characteristics of may be thinner and
Yolks are high, round, Grade AA eggs except yolks that may be
and practically free the whites are wider and flatter than
from defects; and reasonably firm. eggs of higher grade.
clean, unbroken shells. - This is the quality - The shells must be
- Grade AA and Grade most often sold in unbroken but may
A eggs are best for stores. show slight stains.
frying and poaching, This quality is seldom
where appearance is found in retail stores.
important.
 Albumin / Egg White
• Constitute 58% of the egg weight
• Known as the yolk anchor because it
holds the yolk in place.
 CHALAZA
• This is the ropey strands of egg
white at both sides of the egg, which
anchor the yolk in place in the center
of the thick white.
 GERMINAL DISC
• This is the entrance of the latebra, the channel
leading to the center of the yolk.
BACK
 SHELL
MEMBRANCE
• Two membranes, the inner and outer, that are
seen when peeling hard-cooked eggs.
 YOLK
• The yellow or orange part at the center
of an egg, approximately 31% of the
weight of the egg.
• Suspended in the white by two
chalazae or yolk cords
• Color of the yolk depends on the food
of the hen and the species or breed.
Uses of eggs
 A. Cooked and served “as is”, for example:

• In the shell
 A. Cooked and served “as is”, for example:

• Poached
 A. Cooked and served “as is”, for example:

• Fried
 A. Cooked and served “as is”, for example:

• Scrambled
 A. Cooked and served “as is”, for example:

• Omelet
 b. Eggs as emulsifier
• Lecithin and lysolecithin are responsible for the remarkable ability of egg yolk
to act as an emulsifying agent; both are phosphoproteins containing polar
and non-polar ends such that the polar end holds water while the non-polar
end holds the fat, thus, prevent oil droplets suspension from coalescing.
 c. As binding, thickening agent, and gelling agent
• Eggs are useful as binding, thickening agent, and gelling agents because they
contain proteins that are easily denatured by heat.
c. As binding, thickening agent, and gelling agent
PERSONAL PROTECTIVE EQUIPMENT
BOILED EGGS