MARKET FORMS

OF EGGS
Objective:
- identify the market
forms of eggs
Unlocking of Difficulties
1. Pasteurized – to sterilize a
substance especially liquid at a
temperature and for a period
of exposure that destroys
organisms without major
chemical alteration of the
substance.
2. Perch – a resting place,
a bar or peg on which
something is hung
3. Speckle – a small mark
of color
 What are the
market forms of
egg?
1. FRESH EGGS
- may be purchased
individually, by dozen
or in trays or bulk.
2. FROZEN EGGS
- are made of high
quality fresh eggs.
- undergo in the
process of freezing.
3. PASTEURIZED DRIED EGGS
- also called powdered eggs.
- these are the fully
dehydrated eggs.
- it is made using spray drying
the same way that powdered
milk is made.
 KINDS OF EGGS
AVAILABLE IN THE
MARKET
1. HEN’S EGGS – are the type
of eggs most frequently used
in cooking. It can be from a
Leghorn chicken (shell is
generally white) or from
native chickensss
2. Quail Eggs – are small with
dark brown speckled shells
3. Duck Eggs – are larger than
hen’s eggs and richer in
flavour giving a creamy depth
to baked dishes and have a
grayish thick shell.
Cooked duck’s eggs are:
- Red eggs (salted eggs)
- Penoy (unfertilized egg)
- Balut ( fertilized egg)
- Century eggs (preserved
eggs)
4. Goose Eggs and Ostrich
Eggs – are even bigger and for
this reason are often blown
out and decorated for Easter
occasion.
5. Gulls Eggs – are not widely
available but if you do come
across them, serve them in
the same way as quails egg
TYPES OF EGGS ACCORDING
TO HOW ARE FED AND
CONFINED
1. Omega-3 – the only
difference between regular
eggs and omega 3 eggs is that
the hens are fed with omega
3fatty acid source, such as flax
seed. They are confined to
cages and do not have access
to litter, perches or nest.
2. Nest-laid – may seem
promising, but this only
means hens have access to a
nest or perch within the
confines of their cages.
3. Cage-free – hens are not
confined to a cage, however,
that does not mean they have
access to the outdoors, or that
there are any requirements for
how much space they have or
for what feed or medicines
they may be receiving
4. Free-run – hens are able to
roam in open-range barns, but
do not have access to the
outdoors and may not have
access to natural light.
However, they are usually
provided access to nests,
perches and litter.
5. Free-range – hens are able
to roam on open-range barns
and are given access to the
outdoors (and natural light),
when weather permits. They
are also usually provided
access to nests, perches and
litter.
6. Organic – hens meet the health
and welfare standards with open
range barns, natural light indoors,
free access to pasture outdoors
and always have access to nests,
perches and litter. They are also
fed 100% organic feed and are
always provided with clean, fresh
water
Assessment:
Identify the kind and market
forms of eggs in the following.
1. Small eggs with dark brown
speckled shells
2. Pasteurized eggs which must be
thawed before use.
3. Hens that are fed with flax
seeds rich in fatty acids.
3. Eggs used for Easter occasion.
4. Eggs used in making balut and
century eggs.
5. Types of eggs wherein hens are
fed with 100% organic feed.
Key Answer
1. Quail
2. Frozen egg
3. Goose and ostrich egg
4. Duck’s egg
5. Organic
USES OF EGGS IN
CULINARY
UNLOCKING OF
DIFFICULTIES
Aerate – to put a gas or air
into.
Aspic – a clear savory jelly
used as a garnish to make a
meat, fish or vegetable mold
Consomme – a clear soup
made from well seasoned
stock
Emulsion – a mixture of
liquids
Pavlova – a dessert consisting
of a meringue shell topped
with whipped cream and
usually fruit.
Quenelle – a poached oval
dumpling often served in a
cream sauce
A. COOKED AND SERVED “AS IS”
e. G
- boiled
- poached
- fried
- omelet
USES OF EGGS IN CULINARY
Culinary Use Method Examples of
uses

Aerating Whipped egg whites

contain tiny air bubbles.
When this mix is added to
Sponge cakes
Souffles
other ingredients, it makes
the dish light and fluffy.
There are three stages of
Pavlova
whisking egg whites to a
foam. These are:
1. Soft peak – peaks are
form but do not hold
up
2. Firm peak – peaks hold
up but are slightly bent
at the peak
3. Stiff peak – the peaks
stand straight up. The
foam should look moist
and shiny
Culinary Use Method Examples of
uses

Binding Eggs can be Hamburger

Patties
used to bind
ingredients Omelettes
together as Quenelles
they are
coagulated
when cooked
Culinary Use Method Examples of
uses

Clarifying Beaten eggs Stocks

whites are Consommé Soups
added to Aspic
remove
impurities
and produce
a clear finish
Culinary Use Method Examples of
uses

Coating Coating
batters use
Fried or deep
foods such as fish,
whole eggs meats, chicken
and and vegetables
breadcrumbs
to provide a
coating or
protection for
the food item
prior to
cooking
Culinary Use Method Examples of
uses

Enriching Whole eggs

add flavor
Cakes, puddings
pasta
and Egg-nog drinks
nutritional Traditional
value homemade eggnog is made of
milk or cream, sugar, raw eggs,
one or more alcoholic spirits, and
spices, often vanilla or nutmeg
and in some recipes, cloves.
Some recipes call for the eggs to
be separated so that the egg
whites can be whipped until they
are thick; this gives the drink a
frothy texture.
Culinary Use Method Examples of
uses

Emulsion Whipped egg Hollandaise

yolks can Mayonnaise
hold other
ingredients
together that
do not
normally mix,
such as oil
and vinegar
Culinary Use Method Examples of
uses
Garnishing Sliced, sieved Consommé
or chopped Royal
hard boiled
egg can be
used as a
garnish Consommé
Célestine
Culinary Use Method Examples of
uses

Glazing Beaten whole

egg or yolk
Bread and bread
rolls
brush onto Duchesse
food items potatoes - Duchess
potatoes consist of a purée of
before baking mashed potato and egg yolk,
butter, salt, pepper, and nutmeg,
will give it a which is forced from a piping bag
or hand-moulded into various
gloss or shapes which are then baked at
245 °C until golden. They are a
glazed finish classic item of French cuisine.
Culinary Use Method Examples of
uses

Thickener Beaten egg

yolks will
Soups
Custard
coagulate
and hold a
liquid in
suspension
when heated
INGREDIENTS FOR
EGG DISHES
1. SALT- it adds to the taste of egg
dishes.
2. SUGAR- it is used specially as a
sweetening agent in food.
3. OIL- it improves the flavor and
adds moisture and richness.
4. HERBS, SPICES AND SEEDS
- they are used to enhance the
taste and aroma of egg dishes.
5. VEGETABLES
- adds volume, enhance the taste,
serve as garnishes
6. PROCESSED MEAT PRODUCTS
- add distinctive taste, color, and
aroma.
7. other ingredients:
- cheese, milk, flour, bread, fruit
and cereals