WHY DO WE NEED

EGGS?
•EGGS MAY BE CONSIDERED
AS ‘FUNCKTIONAL FOODS”.
FUNCTIONAL FOODS ARE
THAT MAY HAVE HEALTH
BENEFITS BEYOND THEIR
TRADITIONAL NUTRITIONAL
•VARIETY OF EGG DISHES
COOKING EGGS IN THE SHELL
- EGGS ARE COOKED IN THE SHELL TO
MAKE HARD- AND SOFT-COOKED AND
CODDLED EGGS.
• 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.
• MEDUIM-COOKED EGGS – PUT
COLD EGGS INTO ALREADY
SIMMERING WATER AND SIMMER 5
TO 7 MINUTES
.
POACHED EGGS
•
POACHED EGGS – ARE PREPARED BY
SLIPPING SHELLED EGGS INTO
BARELY SIMMERING WATER AND
GENTLY COOKING UNTIL THE EGG
HOLDS ITS SHAPE.
• POACHED EGGS – CAN BE PREPARED
IN ADVANCE AND HELD SAFELY
THROUGHOUT A TYPICAL SERVICE
PERIOD TO MAKE THE WORKLOAD
EASIER DURING SERVICE.
. FRIED EGGS – FRESS EGGS CALL FOR
PERFECTLY FRESH EGGS, THE CORRECT HEAT
LEVEL, AN APPROPRIATE AMOUNT FAT, AND A
DEFT HAND. FRIED EGGS MAY BE SERVED
SUNNY SIDE UP (NOT TURNED) OR OVER
( TURNED OCE).
STANDARD QUALITIES OF FRIED EGGS
1. WHITE SHOULD BE SHIY, UNIFORMLY SET, AND
TENDER, NOT BROWNED, BLISTERED OR CRISP AND
EDGES.
2.YOLK SHOULD BE SET PROPERLY ACCORDING TO
DESIRED DONENESS. SUNNY SIDE-UP YOLKS SHOULD
BE YELLOW AND WELL ROUNDED. IN OTHER STYLES,
THE YOLK IS COVERED WITH A THIN LAYER OF
COAGULATED WHITE.
• 3. RELATIVE COMPACT, STANDING HIGH. NOT SPREAD OUT
AND THIN.
• 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.
• 6. A PERFECTLY FRIED EGG IS A GLORY TO BEHOLD – CRISPY
EDGES AND A WOBBLY,PINKISH YOLK.
• 7. IT WILL PROVIDED A FRIED EGG WITH A SLIGHTLY CRISP,
FRILLY EDGE; THE WHITE WILL BW SET AND THE YOLK SOFT
AND RUNNY.
•

TYPES OF FRIED
EGGS
•
1. SUNNY SIDE – COOK SLOWLY
WITHOUT FLIPPING UNTIL WHITE
IS COMPLETELY SET BUT YOLK IS
STILL SOFT AND YELLOW.
•
2. BASTED – A THIN FILM OF
COAGULATED WHITE WILL
COVER THE YOLK WHICH
SHOULD REMAIN LIQUID.
• 3. OVER EASY – FRY AND FLIP
OVER . COOK JUST UNTIL THE
WHITE IS JUST SET BUT THE
YOLK IS STILL LIQUID.
• 4. OVER MEDIUM – FRY AND
FLIP OVER. COK UNTIL THE
YOLK IS PARTIALLY SET
.
•
5. OVER HARD – FRY AND FLIP
OVER. COOK UNTIL THE YOLK
IS COMPLETELY SET.
• SCARMBLED 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 FILM TEXTURE.
• OMELETS – A FOLDED OR AMERICAN
STYLE, OMELET IS PREPARED IN MUCH THE
SAME MANNER, THOUGH IT IS OFTEN
COOKED ON A GRILLED RATHER THAN IN A
PAN, AND INSTEAD OF BEING ROLLED, THE
AMERICAN OMELET IS FOLDED IN HALF.
• TWO FACTORS IN MAKING QUALITY OMELETS
1. HIGH HEAT – THIS IS AN OPPOSITE TO THE
BASIC PRINCIPLE OF LOW TEMPERATURE EGG
COOKERY.
2. A CONDITIONED OMELET PAN – THE PAN
MUST HAVE SLOPING SIDES AND BE OF THE RIGHT
SIZE SO THE OMELET CAN BE SHAPED PROPERLY.
• BAKED EGGS – ARE ALSO
QUICK AND EASY TO
PREPARE.