Prepare and

Cook Egg
Dishes
Prepared by: t.Cedie
 In this part, you are expected to learn on
how to identify and prepare ingredients
according to standard recipes,
Identify the market forms of egg, explain the usage of
eggs in culinary and cook egg dishes with appropriate
taste and seasoned in accordance with the prescribed
standard

Identify tools, utensils and equipment needed

in egg dish preparation.
Clean sanitize and prepare tools, utensils and
equipment needed in egg dish preparation.

This Photo by Unknown Author is licensed under CC BY

 Wire whip or Whisk- Sieve- a screen Rubber spatula- a
a device with loops of broad flexible
Channel knife – type supported by plastic or rubber
stainless steel wire
a small hand fastened to a handle.
a round metal scraper, that is
frame used for rectangular in
tool used It is for blending, shape with a curve
This Photo by Unknown Author is licensed under CC BY
mixing, whipping eggs sifting dry
generally in batter, and for
on one on one side.
ingredients like It is used to scrape
decorative blending gravies, starch and flour off all the contents
works such as sauce and soups of bowl and pans
from the sides.
TOOLS, UTENSILS and Equipment Needed in Egg Preparation

Pastry brush- a Offset spatula- a board –

Colander- a perforated bowl of
varying sizes made of stainless
steel aluminum or plastic used
to drain, wash or cook
ingredients from liquid.
small implement bladed implement bent
used to brush the to keep the hand off hot
surface of unbaked surfaces. It used for
pastries or cookies turning and lifting eggs,
with egg white, egg pan cake, and meats on
yolk or glaze. griddles
 KITCHEN UTENSILS and Equipment Needed in Egg Preparation

Egg poacher- a miniature Measuring cup – used for
measuring liquid or bulk solid
Bain Marie with an upper
cooking ingredients such as
dish containing
flour and sugar.
indentations each sized to Measuring spoon- used to
hold an egg or contains measure an amount of
separate device for ingredients, other liquid or
poaching. dry, when cooking
Omelet pan – a heavy Sauce pan –
based frying usually of deep cooking
cast iron or copper with
pan with a
rounded sloping sides
handle used
used exclusively for
primarily for
omelets and never
washed after used but cooking sauce.
cleaned with absorbent
paper.
THE MARKET FORMS
OF
EGG
1. ) Fresh Eggs
Also known
as Shell
eggs, these
form of egg
are 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 form of whole eggs with extra yolks and
whites. These form of eggs are pasteurized and
must be thawed.
3. ) Dried Eggs
Are seldom used.
Their whites are
used for
preparing
meringue. These
form of eggs are
used primarily as
ingredients in
food industry but
they aren’t
commonly sod
directly to
consumers.
USES OF EGGS
IN
CULINARY
Effects of Heat on Eggs

Coagulation of proteins
Formation of greenish discoloration at the
interface of the yolk and white when egg is
over cooked.
A.Cooked and Serve “ as is” ( Ex. In
the shell; poached; fried;
USES OF
scrambled and omelet) EGGS
B.Eggs as emulsifier

C.As binding, thickening agent,

and gelling agent.

D.As foam
1. Frothy – large air bubbles that flow easily STAGES IN
FOAM
2. Soft Foam – air cells are smaller and more FORMATION
numerous; foam becomes whiter; soft
peaks are formed when
. beater is lifted.

3. Stiff Foam – peaks hold their shape; when owl is tipped, it

holds, moist and glossy.

4. Dry – moistness and glossiness disappear.

 Beating time and temperature beating – as the
time of beating increase, both volume and
stability of the foam increases initially; resulting in
Factors to
bigger volume and finer texture. be Considered in
Foam Formation
 Beating force – resulting in bigger volume and fine
texture.
 Freshness of Egg – produce bigger volume of foam.
 Adding sugar – increase the stability of foams but delays foams formation reduce
volume.
 Additional of soda – increase stability and volume

 Lessen of adding salt – lowers quality of the foam

Type of Egg - Duck eggs do not foam well because they
lack ovomucin.

Dilution of Egg White by Water

- Produces bigger volume but lesser foam.
Application of Foam in Cookery
* As leavening, as meringue, as structural and textural
agent
 Egg Products
 Balut from  Pidan Eggs
Duck Eggs
 Century Eggs
 Pickled eggs

 Virgin Boy
Eggs

 Tea Eggs

 Smoke
d Eggs
That’s All

Hope You Learn!