PREPARING EGG

DISHES
• Eggs are a favorite part of everyone's breakfast. They are served fried
or poached, hard-cooked or soft-cooked, scrambled or whole, as
omelet with variations of fillings like chopped ham or bacon; flaked,
boiled chicken or tuna; ground pork or corned beef or accompanied
with chopped vegetables like onions, mushrooms, young corns, and
potatoes.
 Definition and Characteristics of Eggs
• Eggs are poultry products from chickens, ducks, and quails that are eaten as food.
Unclassified egg refers to chicken eggs since they are the most widely consumed
in the country and in other countries.
• Duck egg is the second most popular, sold in the form of salted egg or itlog na
maalat, balut, and penoy.
• Quail eggs are as equally popular as duck eggs. They are boiled, rolled in batter
then deep-fried. They are popular street food for all persons across ages and social
groups. They are also used as a maior ingredient in popular dishes like chopsuey,
embutido, bird’s nest soup shrimp and quali eggs, and in vegetable salads.
 Based on the standards set by the Bureau of Product
Standards Philippines, eggs are graded according to:

1. COLOR- white, brown, mixed

2. WEIGHT - Sale of eggs is based on the size of the egg which is based on weight in
grams.
• JUMBO- 69 grams and more
• EXTRA LARGE- 62 grams to 68 grams
• LARGE- 55 to 61 grams
• MEDIUM- 48 to 54 grams
• SMALL- 41 to 47 grams
• VERY SMALL- less than 41 grams
3. QUALITY- Eggs are sorted based on some characteristics of the shell,
egg white, egg yolk, and air cell. The color and weight of the eggs are also
considered.
The four standards of quality for eggs are A, B, C, and D, depending
on the exterior and interior qualities of the egg.
The exterior quality is based on the appearance of the shell while the
interior quality is based on the egg's air cells, egg white, and yolk.
4. FRESHNESS OF EGGS- There are methods used to determine the
freshness of eggs. These are:
a. Gross examination - Fresh eggs have rough, dull-looking shells;

b. Candling - Hold the egg against the light. Fresh eggs have yolk at
the center, small air sac, and no blood spots;
c. Clicking - Click two eggs. The fresh ones have a bell-like tone;
 d. Shaking - Fresh eggs do not rattle noticeably while a stale one
rattles easily;
e. Water test - Fresh egg sinks while a stale one floats;
f. Breaking - Fresh eggs have a clear, thick, firm, and gelatinous egg
white. The yolk is well-rounded, high at mid-center, and does not break
easily.
 COMPOSITION AND NUTRITIONAL
VALUE OF EGGS
• Eggs are rich source of complete protein similar to the quality of protein
present in meat, fish, and poultry. Eggs are not only rich in protein but
also good sources of vitamins (except vitamin C or ascorbic acid) as
well as iron, phosphorus, and trace minerals.
• The egg yolk is a rich source of iron, vitamin A, and cholesterol, while
the egg white contains the proteins and the significant quality of
riboflavin. Eggs like milk are also sources of well-balanced nutrients that
they are considered almost complete food for people of all ages.
FOUR MAIN PARTS OF AN EGG
• The yolk or the yellow or orange portion found at the center of the egg. It
constitutes 31% of the total weight of the whole egg.
• The egg white is called the albumen. It constitutes 57% of the eggs' total
weight.
• The shell membranes include the inner and outer membranes. They can easily
be seen when peeling a hard-boiled egg. It is the thin, soft, translucent film
between the egg white and the shell.
• The shell is the hard case or outer covering protecting the egg white and the egg
yolk. It consists mainly of calcium carbonate. It has tiny pores, which allows
gases to pass through for the
 MARKET FORM OF EGGS
• FRESH EGGS
Buy fresh eggs according to weight and signs of freshness.
Determine freshness as to length of time of its storage. If large eggs are
more than 15% higher in price than medium eggs, it is more economical
to buy medium eggs.
• FROZEN EGGS
These are used in bakery products. They come in containers as
egg whites, egg yolks, or whole eggs.
• DRIED EGGS
Known as whole-egg solids; egg white only. Some companies
market a frozen egg mix for omelets, scrambled, French toast, and so
on.
• PRESERVED EGGS
Examples of these eggs are century eggs, pickled eggs, and salted
eggs.
USES OF EGGS IN CULINARY