PCAOH GEG

LOIBED GEG
EFRID GGE
EEMLOT GGE
CSARMBDLE GGE
Eggs may be considered as
“functional foods”.
Functional foods are foods Eggs as functional foods
that may have health contain lutein and
benefits beyond their zeaxanthin that reduce the
traditional nutritional risk of cataracts and
value. macular degeneration
Eggs may also belong to
“designer foods”. Designer
foods are foods that have Eggs as designer foods
been modified through contain omega-3-
biotechnology to enhance polyunsaturated fatty
their quality or nutritional acids and vitamin E.
value.
POACHED EGG
• Poached eggs are prepared by
slipping shelled eggs into
barely simmering water and
gently cooking until the egg
holds its shape
• The fresher the egg, the more centered
the yolk, the less likely the white is
spread and become ragged.
POACHED EGG
• Eggs are most often poached in
water, though other liquids, such
as red wine, stock, or cream, can
also be used.
• Add vinegar and salt to the water to
encourage the egg protein to set faster.
Otherwise, the egg whites can spread too
much before they coagulate.
POACHED EGG
Procedure:
1. Prepare tools, equipment and food items. Be sure
that eggs are chilled until ready to poach.
2. Combine the water, salt and vinegar, in a deep pan
and bring it to a bare simmer.
3. Break each egg into a clean cup, and then slide the
egg carefully into the poaching water.
4. Cook for 3 to 5 minutes, or until the whites are set
and opaque.
5. Remove the eggs from the water with a slotted
spoon, blot them on absorbent toweling, and trim the
edges if desired.
6. Serve or chill and refrigerate for later use.
POACHED EGG
• A good-cooked poached egg has
a compact, glossy, tender white,
and unbroken, thickened yolk.
• Critical factors:
quality of the egg
temperature
amount of liquid
the way the egg is put in the
pan
OMELET EGG
• There are two other styles of
omelets, cooked either over
direct heat or in an oven.

• Choose eggs that are fresh,

with intact shells.
OMELET EGG
• Omelets may be filled or
garnished with cheese,
sautéed vegetables or
potatoes, meats, and
smoked fish.
OMELET EGG
Two Factors in Making
Quality Omelets
1.High heat.
2. A conditioned omelet
.
pan
OMELET EGG
SUGGESTED OMELET FILLINGS
CHEESE
SAUTEED AND CRÈAMED MASHROOM

CREAMED AND CURRIED CHICKEN

CREAMED AND BUTTERED SPINACH

SAUTÉED ONIONS AND DICED

POTATOES
OMELET EGG PLAIN ROLLED OMELET
Procedure:
1. Prepare equipment and food items.
2. For each portion, beat 3 eggs well and season with salt and
pepper. Add the liquid, if using.
3. Heat a nonstick omelet pan over high heat and add the butter
or oil, tilting the pan to coat the entire surface.
4. Pour the entire egg mixture into the pan and scramble it with
the back of the fork or wooden spoon.
5. Move the pan and the utensil at the same time until the egg
mixture has coagulated slightly. Smooth the eggs into an even
layer.
6. Let the egg mixture finish cooking without stirring.
7. Tilt the pan and slide a fork or a spoon around the lip of the
pan, under the omelet, to be sure it is not sticking.
8. Turn the pan upside down, rolling the omelet onto the plate.
The finished omelet should be oval shaped.
OMELET EGG NOTES
• Options for filling an omelet: A pre-
cooked filling may be added to the
eggs after they have been smoothed
into an even layer and before the
omelet is rolled

A perfect omelet is fluffy, moist and tender, soft in the

center, yellow in color with no brown at all or just a hint of
it, oval in shape, and all in one continuous piece.
HARD COOKED EGG
Procedure:
1. Prepare tools, equipment and food items.
2. Place the eggs in a pot. Fill the pot with enough cold water
to cover the eggs by 2in/5in.
3. Bring the water to a boil and immediately lower the
temperature to a simmer. Begin timing the cooking at this
point.
4. Cook small eggs for 12 minutes, medium eggs for 13
minutes, large eggs for 14 to 15 minutes, and extra-large eggs
for 15 minutes.
5. Drain immediately and place under cold running water to
stop cooking.
6. Peel as soon as possible by cracking the shell starting from
the large end. For easier peeling, peel while still warm, and
hold under running water to help loosen the shell.
7. Serve the eggs or refrigerate until needed.
HARD COOKED EGG
Coddled Eggs. Put cold eggs into already
simmering water and simmer for 30
seconds.
Soft-Cooked Eggs. Put cold eggs into
already simmering water and simmer for 3 to
4 minutes.
Medium-Cooked Eggs. Put cold eggs into
already simmering water and simmer for
5 to 7 minutes.
HARD COOKED EGG
• Eggs prepared in
the shell should actually be cooked
at a bare simmer for best results.

• Select a pot deep enough for the

eggs to be submerged in water.
SCRAMBLED EGG
PROCEDURE
1. Collect equipment and food items.
2. Break eggs into a stainless steel bowl and beat until well
blended. Season with salt and pepper.
3. Add small amount of milk or cream about 1 to 1 ½ tsp., if
desired.
4. Heat butter in a small sauté pan or heat nonstick pan over
medium heat and add butter or oil, tilting the pan to coat the
entire surface. The pan should be hot but not smoking.
5. Pour the egg mixture into the pan.
6. Cook over low heat, stirring frequently with the back of the
fork or wooden spoon until the eggs are soft and creamy.
7. Remove the eggs from the heat when fully cooked, but still
moist.
8. Serve at once.
SCRAMBLED EGG
• Scrambled eggs can be made in
two ways: the eggs can be stirred
constantly over low heat for a
soft delicate curd and a creamy
texture, or stirred Less
frequently as they cook for a
larger curd and a firm texture.
SCRAMBLED EGG
• Milk or cream may be used to enrich
the eggs.
• Scrambled eggs can be seasoned with
salt and pepper, and/or flavored or
garnished with fresh herbs, cheese,
sautéed vegetables, smoked fish, or
truffles.
• Do not overcook scrambled eggs or
hold them too long. Overcooked eggs
are tough and watery and will turn
green in steam table.
SCRAMBLED EGG
The following ingredients may be added
to scrambled
• eggs before serving.
• chopped parsley or other herbs
• grated cheese
• diced ham
• crumbled bacon
• sautéed diced onions and green bell
pepper
• diced smoked salmon
• sliced cooked breakfast sausage
SCRAMBLED EGG
A good scrambled egg
must not be tough nor
burned but completely
coagulated.
FRIED EGG
PROCEDURE:
1. Select very fresh grade AA eggs for best results.
2. Break the eggs into a dish.
3. Add about 1/8 inch fat to the sauté pan and set
it to a moderate heat. Too
much fat will make the eggs greasy. Less fat will
cause them to stick,
unless a pan with the nonstick coating is used.
4. When the fat is hot enough, slide the egg into
the pan.
5. Tilt the pan, allowing the fat to collect at the
side of the pan, and baste the
eggs with the fat as they cook.
6. Season the eggs with salt and pepper and serve
at once.
FRIED EGG
• Fried eggs call for perfectly
fresh eggs, the correct heat
level, an appropriate amount
of cooking fat, and a deft hand.
• Using very fresh eggs is the
only way to ensure a rich
flavor and good appearance of
the finished dish.
FRIED EGG
Types of Fried Eggs
1. Sunny side up
Cook slowly without flipping until
white is completely set but yolk is still
soft and yellow. Heat must be low or
bottom will toughen or burn before
top is completely set.
FRIED EGG
Types of Fried Eggs
1. Basted
Do not flip. Add a few drops of water
to pan and cover to steam cook the
top. A thin film of coagulated white
will cover the yolk which should
remain liquid.
FRIED EGG
Types of Fried Eggs
1. Over easy
Fry and flip over. Cook just
until the white is just set but
the yolk is still liquid.
FRIED EGG
Types of Fried Eggs
1. Over Medium
Fry and flip over. Cook until
the yolk is partially set.
FRIED EGG
Types of Fried Eggs
1. Over hard
Fry and flip over. Cook until
the yolk is completely set
FRIED EGG
Standard Qualities of Fried Eggs
1. White should be shiny, uniformly set,
and tender, not browned, blistered or
crisp at edges.

2. Yolk should be set properly according to

desired doneness. Sunny side-up yolks
should be yellow and well rounded.

3. Relatively compact, standing high. Not

spread out and thin.
FRIED EGG
Standard Qualities of Fried Eggs
4. A fried egg should have a yolk
covered with a thin film of
coagulated egg white and still
remain slightly fluid.
5. The egg white should be
opaque, firm and tender, not
chewy, crisp or brown.
FRIED EGG
Desirable qualities of
fried egg
• Glossy
• Moist
• tender