DAVAO WISDOM ACADEMY

Basic Education Department

Modified Work And Study Program
F. Torres St., Davao City

TLE 10 – COOKERY
(Specialization)
Module No. 1: PREPARE EGG DISHES

Name : ______________________________________________
Grade Level : ______________________________________________
Section : ______________________________________________
Subject Techer : ______________________________________________
Address : ______________________________________________
______________________________________________

Prepared by: NIECOLE L. BACALANGCO 1

 TABLE OF CONTENTS

Page #
Part I: Learning Module Information 5
Part II: Lesson Exploration 5
Lesson 1: Kitchen Utensils, Tools, and Equipment 6
 Information Sheet 1.1 7
 Assessment task 1.1 10
Lesson 2: Physical Structure and Composition of Egg 11
 Information Sheet 1.2 12
 Assessment task 1.2 15
Performance Task 16
Lesson 3: Prepare and Cook Egg Dishes 18
 Information Sheet 1.3 19
 Assessment task 1.3 22
Part III: Internet Links 24
Part IV: References 24

Prepared by: NIECOLE L. BACALANGCO 2

 Guidelines in Using this Module

Dear JHS learners,

While COVID19 is primarily affecting public health, the effects can already be observed
in education. Distance learning is fast becoming an essential part of educational
systems in both developed and developing countries. You are required to stay inside
your house and have online/ modular courses. Distance learning can be a little
confusing at first, but do not worry. You will get the hang of it quickly.

This module provides varied and relevant activities and opportunities to determine your
understanding of the key concepts and to demonstrate core competencies as
prescribed in TESDA Training Regulation in Cookery. Thus, it aims to provide quality
service to target clients alongside of assessing yourself as to the aspects of business
that you may consider to strengthen and become part of the food provider sector.

This learner„s material is subdivided into four (4) quarters which may serve as the
recommended scope and limit for every academic grading period. In every quarter there
are lessons that comprise the learning outcomes. Quarter I is compose of two lessons.
Lesson I is all about preparation, cooking and presenting different kinds of egg dishes
while Lesson II is on cereals and starch dishes.

Enjoy using this learner„s material as your guide to become a successful chef in the
future.

HOW TO USE THIS LEARNER’S MATERIAL?

This part contains the module overview about the standards that learners must meet.
Clearly shown in this section is the alignment of content standards, performance
standards and the most essential learning competencies. The duration of the lessons
and completion of different learning and assessment tasks was also provided.

Remember, this module is designed for you to work on your own but that does mean
that you can hop from one lesson/topic to another freely. Assess yourself first if you are
ready to proceed to the next lesson/topic or not.

This section of the module is where the discussion, lecturette about the lesson is being
presented. It also provides the students activities that will help you arrive at the desired
understanding of the concepts.

Prepared by: NIECOLE L. BACALANGCO 3

Activities provide a method of having the students practice desired competencies/
outcomes.

This is your deliverables as culmination of this module. You are expected to submit
outputs here and demonstrate necessary understanding of the concepts.

The links provided here are supplementary to our major references. You may take a
look and peruse these links for more learning experiences

References provide citation of sources of information.

Prepared by: NIECOLE L. BACALANGCO 4

Content The learners demonstrate an understanding preparing and cooking
Standard egg dishes
Performance
The learners independently prepare and cook egg dishes
Standard
LO 1. Perform mise en place
 Clean, sanitize, and prepare tools, utensils, and equipment
needed in preparing egg dished
Most Essential
 Identify an egg‟s components and its nutritive value
Learning
 Identify and prepare ingredients according to standard
Competencies
recipes
(MELC)
LO 2. Prepare and cook egg dishes
 Identify the market forms of eggs
 Explain the uses of eggs in culinary arts
Duration 2 weeks

Overview
In cookery, egg refers to poultry or fowl products. The versatility of eggs is evident in its
presence in numerous food items. Eggs may be eaten cooked in its shell, fried or
poached or may be combined with other ingredients to produce another dish. In baking,
egg acts both as an emulsifier and leavener.

The egg„s protective coating or mucin layer which aids in the maintenance of its
freshness by covering the small holes in the shell is called bloom. Bloom is removed
during washing so it is not advisable to wash eggs prior to storage unless it is very dirty.
Removal of the mucin layer will expose the holes making the egg susceptible to
bacterial penetration and dehydration, thus hastening deterioration of its quality.

Eggs are produced commercially in farms with a few hundred laying chickens, or in
large laying complexes with thousands of layers. Small and micro-sized backyard
poultry either in small poultry cages or as free range chicken are also producing eggs.
Egg is indeed a convenient food for any meal in and out of the house.

Objectives
At the end of the lesson, the student will be able to:
a. identify tools, utensils and equipment needed in egg preparation;
b. Practice in determining the freshness of egg; and
c. Explain the use of eggs in culinary.

Prepared by: NIECOLE L. BACALANGCO 5

 Kitchen Utensils, Tools, and Equipment

Activity 1: Classification of Kitchen Utensils, Tools, and Equipment

Instruction: List the different kitchen utensils, tools, and equipment needed in egg
preparation and classify them according to their categories.

KITCHEN TOOLS KITCHEN UTENSILS KITCHEN EQUIPMENT

Processing Questions:

1. Why do we need to know the different kitchen tools, utensils, and equipment
needed in egg preparation?

2. Which of the following kitchen tools, utensils, and equipment is the most
essential in preparing an egg dishes?

Nice try, you‟ve got it!

Since you have done with the preliminary activity, let‟s try to deepen our
knowledge about the lesson by reading the Information Sheet 1.2 then find
out how much you can remember and how much you learned by doing the
Assessment Task 1.2.

Prepared by: NIECOLE L. BACALANGCO 6

Information Sheet 1.1

Channel Knife – a small hand tool used generally

in decorative works such as making garnishes.

Colander – a perforated bowl of varying sizes

made of stainless steel, aluminum or plastic, used
to drain, wash or cook ingredients from liquid.

Offset spatula – a broad bladed implement bent to

keep the hand off hot surfaces. It is used for
turning and lifting eggs, pan cakes, and meats on
griddles, grills, sheet pans, and the likes and also
used to scrape and clean griddles.

Pastry Brush – a small implement used to brush

the surface of unbaked pastries or cookies with
egg white, egg yolk or glaze.

Rubber spatula or scraper – a broad flexible

plastic or rubber scraper, that is rectangular in
shape with a curve on one side. It is used to scrape
off all the contents of bowls and pans from the
sides and fold in beaten eggs in batter or whipped
cream.

Sieve – a screen type mesh supported by a round

metal frame used for sifting dry ingredients like
starch and flour.

Spoons: solid, slotted and perforated – large

stainless spoons holding about 3 ounces used for
mixing, stirring, and serving. Slotted and perforated
spoons are large, long-handled spoons with holes
in the bowl used to remove larger solid particles
from liquids.

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Wire whip or Whisk – a device with loops of
stainless steel wire fastened to a handle. It is used
for blending, mixing, whipping eggs or batter, and
for blending gravies, sauces, and soups.

Egg Poacher – A miniature Bain Marie with an

upper dish containing indentations each sized to
hold an egg or contains separate device for
poaching.

Omelet Pan – a heavy-based frying usually of cast

iron or copper, with rounded sloping sides used
exclusively for omelets and never washed after
used but cleaned with absorbent paper.

Measuring cup- a kitchen utensil used for

measuring liquid or bulk solid cooking ingredients
such as flour and sugar

Measuring spoon – used to measure an amount

of an ingredient, either liquid or dry, when cooking.
Measuring spoons may be made of plastic, metal,
and other materials.

Sauce pan- deep cooking pan with a handle used

primarily for cooking sauce.

Mixing bowl - these containers have smooth,

rounded interior surfaces with no creases to retain
some mixture and is used for mixing ingredients.

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Oven - a chamber or compartment used for
cooking, baking, heating, or drying.

Electric mixer - A hand-held mixer which usually

comes with various attachments including a whisk
attachment for whisking cream, batters and egg
whites, and sugar.

Refrigerator - a kitchen appliance where you store

food at a cool temperature.

Instruction: click the link below to watch the proper way in cleaning and sanitizing tools and
equipment in the work place. then answer the processing questions below.
Link #2: https://youtu.be/RAFMIXPq9BE

Process Questions:
1. What is the difference between cleaning and sanitizing?

2. Which is the most efficient, washing dishes manually or using mechanical

dishwasher?

3. What are the points to remember in cleaning and sanitizing?

Good Job! Let us determine how much you already know about the
lesson by doing the Assessment Task 2.2

Prepared by: NIECOLE L. BACALANGCO 9

Direction: Read the questions carefully and write the letter of the correct answer in the
blank.
_____ 1. What is used to measure small amount of an ingredient, either liquid or dry,
when cooking?
a. measuring cup c. weighing scale
b. measuring spoon d. sauce pan
_____ 2. Which kitchen equipment usually comes with various attachments including a
whisk attachment for whisking cream, batters and egg whites, and sugar?
a. wire whisk c. electric mixer
b. egg beater d. mixing bowl
_____ 3. What kitchen tool is used to brush the surface of unbaked pastries or cookies
with egg white, egg yolk or glaze?
a. pastry brush c. spatula
b. rubber scraper d. wire whip
_____ 4. What kitchen utensils used for measuring liquid or bulk solid cooking
ingredients such as flour and sugar?
a. measuring cup c. weighing scale
b. measuring spoon d. sauce pan
_____ 5. What kitchen utensils used primarily for cooking sauce?
a. measuring cup c. weighing scale
b. measuring spoon d. sauce pan
_____ 6. What kitchen utensils used for mixing ingredients?
a. wire whisk c. electric mixer
b. egg beater d. mixing bowl
_____ 7. What kitchen tool is used for sifting dry ingredients like starch and flour?
a. Colander c. channel knife
b. Sieve d. offset spatula
_____ 8. What kitchen tool is used to drain, wash or cook ingredients from liquid?
a. Colander c. channel knife
b. Sieve d. offset spatula
_____ 9. What kitchen tool is used to scrape and clean griddles?
a. Colander c. channel knife
b. Sieve d. offset spatula
_____ 10. What is the process of removing food and other types of soil from a surface,
such as a dish, glass, or cutting board.
a. Cleaning c. proper hygiene
b. Sanitizing d. safety precaution

Prepared by: NIECOLE L. BACALANGCO 10

 Physical Structure and Composition of Egg

Activity 2: Word Hunt

Instruction: Find and encircle the given words below inside the grid.

Shell Air cell Albumen Germinal Disc

Chalaza Membranes Yolk

A I R S E L L C E X Z E B R A
F A L C S I D L A N I M R E G
R O L O T X E T L A M A N R F
L G S B N H S A L N E X D E O
A D Y Z U D R C E I R C A D R
A L M A N M O M C T I Z S A A
B N C E A I E N R A A O N N U
A C A L C S M N I L R N I T N
G O C M C T I R A L T M U B U
Y N K O M L A H E T M H C T P
O K A S L R C Z A R A S U S E
N N J E Z A E G E M B H S I L
G G H H E B O G G A S I B T O
F S E N A R B M E M K A S C P
R N O R T H K O R A M E R I C

PROCESSING QUESTIONS:

What do you think is the relation of those word in our next topic?

Nice try, you‟ve got it!

Since you have done with the preliminary activity, let‟s try to deepen our
knowledge about the lesson by reading the Information Sheet 1.2 then find
out how much you can remember and how much you learned by doing the
Assessment Task 1.2.

Prepared by: NIECOLE L. BACALANGCO 11

Information Sheet 1.2

Physical Structure of Egg

1. Shell – The egg„s outer

covering, the shell, accounts
for about 9 to 12 % of its total
weight depending on egg
size. The shell is the egg„s
first line of defense against
bacterial contamination. The
shell is produced by the shell
gland (uterus) of the oviduct,
and has an outer coating, the
bloom or cuticle. The cuticle
somewhat seals the pores
and is useful in reducing
moisture losses and in
preventing bacterial
penetration of the egg shell.

2. Air cell – This is the empty

space between the white and
shell at the large end of the
egg which is barely existent in
newly laid egg. When an egg is first laid, it is warm. As it cools, the contents contract
and the inner shell membrane separate from the outer shell membrane to form the
air cell.

3. Albumen/Egg white – Albumen, also called egg white, accounts for most of an
egg„s liquid weight, about 67%. This is produced by the oviduct and consists of four
alternating layers of thick and thin consistencies. From the yolk outward, they are
designated as the inner thick or chalaziferous white, the inner thin white, the outer
thick white and the outer thin white. The outer thin white is a narrow fluid layer next
to the shell membrane. The outer thick white is a gel that forms the center of the
albumen. The inner thin white is a fluid layer located next to the yolk. The inner thick
white (chalasiferous layer) is a dense, matted, fibrous capsule terminates on each
end in the chalazae, which are twisted in opposite directions and serve to keep the
yolk centered.

4. Chalaza – This is the ropey strands of egg white at both sides of the egg, which
anchor the yolk in place in the center of the thick white. They are sometimes
mistaken for egg imperfections or beginning embryos, which of course they are not.
The twist in the chalaza is meant to keep the germinal disc always on top whichever
way the egg may turn. The more prominent the chalazae the fresher is the egg.

5. Germinal Disc – This is the entrance of the latebra, the channel leading to the
center of the yolk. The germinal disc is barely noticeable as a slight depression on
the surface of the yolk. When the egg is fertilized, sperm enter by way of the
germinal disc, travel to the center and a chick embryo starts to form. Since table
eggs are not fertilized, this is not as easy to recognize as when the egg is fertilized.

6. Membranes – There are two kinds of membranes, one just under the shell and the
other covering the yolk. These are the shell membrane and the vitelline membrane.
Just inside the shell are two shell membranes, inner and outer. The air cell formed
due to the contraction of egg as it cools, is found between the two layers of this shell
membrane. The outer membrane sticks to the shell while the inner membrane sticks

Prepared by: NIECOLE L. BACALANGCO 12

 to the albumen. During storage, the egg losses water by evaporation, causing the air
cell to enlarge. The vitelline membrane is the covering that protects the yolk from
breaking. The vitelline membrane is weakest at the germinal disc and tends to
become more fragile as the egg ages. Every cook has experienced that the yolk of
eggs that are no longer fresh easily break.

7. Yolk – The yolk or the yellow to yellow- orange portion makes up about 33% of the
liquid weight of the egg. The egg yolk is formed in the ovary. On the surface of the
yolk, there is a small white spot about 2 mm in diameter. This is the germinal disc
and it is present even if the egg is infertile. In infertile eggs, the germinal disc
contains the genetic material from the hen only but when fertilized, it contains the
zygote that will eventually develop into a chick. The yolk material serves as a food
source for embryonic development. It contains all the fat in the egg and a little less
than half of the protein. The main protein in the egg yolk is vitelline, a lipoprotein. It
also contains phosvitin which is high in phosphorus and has antioxidant properties,
and livetin which is high in sulfur.

Composition of Egg

% % Water % Protein % Fat % Ash

Whole Egg 100 65.5 11.8 11.0 11.7
Albumen 58 88 11.0 0.2 0.8
Yolk 31 48 17.5 32.5 2.0

Nutritive Value of Egg

Egg is indeed one of nature„s complete food. It contains high quality protein with all the
essential amino acids, all of the vitamins except vitamin C, and many minerals. Egg
products are particularly good for fortifying food low in protein quality. Except for
mother„s milk, eggs provide the best protein naturally available. Egg protein is often
used as a reference standard for biological values of their proteins.

Nutrient (unit) Whole Egg Egg White Egg Yolk

Calories (kcal) 72 17 55
Protein (g) 6.3 3.6 2.7
Carbohydrate (g) 0.36 0.24 0.61
Carbohydrate (g) 0.36 0.24 0.61
Total fat (g) 4.8 0.06 4.5
Monounsaturated fat (g) 1.8 0 2
Polyunsaturated fat (g) 1 0 0.72
Saturated fat (g) 1.6 0 1.6
Trans fat (g) 0.02 0 0.02
Cholesterol (mg) 186 0 184
Choline (mg) 126 0.4 116
Riboflavin (mg) 0.2 0.15 0.09
Vitamin B12 (mcg) 0.45 0.03 0.33
Folate (mcg) 24 1 25
Vitamin D (IU) 41 0 37
Vitamin A (IU) 270 0 245
Vitamin B 6 (mg) 0.09 0 0.06
Thiamin (mg) 0.02 0 0.03
Vitamin E (mg) 0.5 0 0.44
Selenium (mcg) 15.4 6.6 9.5

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Phosphorous (mg) 99 5 66
Iron (mg) 0.88 0.03 0.46
Zinc (mg) 0.65 0.01 0.39
Calcium (mg) 28 2 22
Sodium (mg) 71 55 8
Potassium (mg) 69 54 19
Magnesium (mg) 6 4 1
Source: U.S. Department of Agriculture, Agricultural Research Service, 2010. USDA National
Nutrient Database for Standard Reference, Release 23. Nutrient Data Laboratory Home Page:
http://www.ars.usdA.gov/nutrientdata

Egg Quality
Egg quality has two general components: shell quality (exterior quality) and interior egg
quality. Interior egg quality has direct bearing on the functional properties of eggs while
shell quality has direct influence on microbiological quality.
 Egg Grading. Grading is a form of quality control used to classify eggs for
exterior and interior quality. In the Philippines, the grade designations are A, B,
C, and D.
 Egg Size. Several factors influence the size of the egg: breed, age of hen,
weight, feed and environmental factors. Native chickens have much smaller eggs
than commercial breeds. Some commercial breeds have bigger eggs than
others. Of the same breed, new layers tend to have smaller eggs compared to
older hens. Pullets that are significantly underweight at sexual maturity will also
produce small eggs. Better fed hens lay larger eggs than underfed ones. The
environmental factors that lead to smaller eggs are heat, stress and
overcrowding.

Egg Size Classification

Size Jumbo Extra large Large Medium Small Peewee
Weight of 12 eggs
840 756 672 588 504 420
in grams
Average weight
70 63 56 49 42 35
per egg in grams

The appearance of the egg, as influenced by severity of defects, is important for

consumer appeal. Egg shells are evaluated on the basis of cleanliness, shape, texture,
and soundness.

The unit for describing egg freshness, based on the thickness of the albumen is called
Haugh unit with a symbol of HU named before Raymond Haugh in 1937.

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Instruction: click the link below to extend your knowledge about the egg, then answer the
processing questions below.
Link: https://youtu.be/Nx_aHm3jrwA

PROCESSING QUESTIONS:

1. What is the video all about?

2. What are the key points to remember as you watch the video?

3. What is salmonella?

Good Job! Let us determine how much you already know about the
lesson by doing the Assessment Task 1.2

Direction: Read each statement below carefully and fill in the blanks with the correct
answer.
_______________ 1. It is the egg„s first line of defense against bacterial contamination.
_______________ 2. It is meant to keep the germinal disc always on top whichever way
the egg may turn.
_______________ 3. It contains all the fat in the egg and a little less than half of the
protein.
_______________ 4. This is the empty space between the white and shell at the large
end of the egg which is barely existent in newly laid egg.
_______________ 5. It is the channel leading to the center of the yolk.

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Instruction:
 You are about to submit two outputs:
1. Create a slideshow presentation about the qualities of a fresh egg in
terms of egg size and grading.
2. Prepare a 3 minutes video in explaining your presentation.
 Make sure that it is very informative and easy to understand.
 Strictly speak in ENGLISH during the presentation.
 Submit your output via email (niecole.bacalangco@gmail.com) or provide a
flash drive to store your video.

Rubrics for Slideshow Presentation (PowerPoint Presentation): 50 points

Excellent Very Good Good Fair
10 8 5 3
Content The presentation Logical Vague in Lacks clear point.
is Clear and progression of conveying points. No logical
concise. It has slides but with Lacks sense of sequence. Limited
logical unnecessary purpose. Slides understanding of
progression of lengthy detail show topics
ideas. It is understanding of
accurate and some topics
complete
Text Elements Easy to read. Size Font is sometimes Font is often Text is extremely
varies difficult or difficult to read. difficult to read.
appropriately for distracting. 7x7 Different sizes Inappropriate use
heading and text. rule is followed and font style is of color, contrast,
7x7 rule is overused. Some bold, italic,
followed. Not too slides do not obey underline. 7x7 rule
much text. 7x7 rule. is not obeyed
Appearance/ Layout is visually Layout is Layout appears Layout is cluttered
Layout appealing and pleasant. cluttered or busy. and confusing. No
supports overall Background is Background is headings.
message. appropriate. distracting. Some Background is
Appropriate use of parts are missing. distracting. A lot of
background and parts are missing.
theme.
Organization Information is Most information Some of There is no clear
organized in clear, is organized in a information is plan for the
logically way. It is clear, logically logically organization of
easy to anticipate way. One slide or sequenced. An information
the type of item of information occasional slide or
material that might seems out of item of information
be on the next place. seems out of
slide place
Graphics All graphics are A few graphics All graphics are Several graphics
attractive (size are not attractive attractive but a are unattractive
and colors) and but all support the few do not seem and detract from
support the theme/content of to support the the content of the
theme/content of the presentation theme/content of presentation.
the presentation the presentation

Rubrics for Video Presentation: 30 points

Excellent Very Good Good Fair
10 8 5 3
Organization Show little or no Some logical The sequence of Logical, intuitive
and Content organization of sequence of scenes and is and interesting
the content scenes and logical. Storyline sequence of
action is evident is evident in scenes and
but is not easy much of the action. Clear
to follow content. beginning,
middle, and end.

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Originality The work is a The work is an While based on The product
minimal extensive an extensive shows
collection or a collection and collection of significant
compilation of rehash of other other people‟s evidence of
other people‟s people‟s ideas, ideas, products, originality and
ideas, products, products, images and inventiveness.
images, and images and inventions, the The majority of
inventions inventions. work extends the content and
There is little beyond that many of the
evidence of new collection to ideas are fresh,
thought or offer new original, and
inventiveness. insights. inventive.
Subject Subject Some subject Subject Subject
Knowledge knowledge is not knowledge is knowledge is knowledge is
evident. evident. Some evident in much evident
Information is information is of the product. throughout
confusing confusing, Information is (more than
, incorrect and incorrect or clear, required). All
flawed flawed. appropriate, and information is
correct. clear,
appropriate, and
correct.

Prepared by: NIECOLE L. BACALANGCO 17

 Prepare and Cook Egg Dishes

Activity 3: Label the Picture

Instruction: Label the types of egg dishes.

________________ ________________ ________________

_________________ _________________

PROCESSING QUESTIONS:

1. Which egg dishes do you commonly prepare?

2. Choose one egg dishes and explain the procedure.

Nice try, you‟ve got it!

Since you have done with the preliminary activity, let‟s try to deepen our
knowledge about the lesson by reading the Information Sheet 1.3 then find
out how much you can remember and how much you learned by doing the
Assessment Task 1.3.

Prepared by: NIECOLE L. BACALANGCO 18

Information Sheet 1.3

Market Forms of Egg

There are three market forms of eggs namely: fresh, dried (whole, egg whites/egg
yolks), and frozen (whole, egg whites/egg yolks).
1. Fresh Eggs or shell eggs 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 the form of
whole eggs with extra yolks and whites. Frozen eggs are pasteurized and must
be thawed before use.
3. Dried Eggs – are seldom used. Their whites are used for preparing meringue.
Dried eggs are used primarily as ingredients in food industry. They are not
commonly sold directly to consumers.

Eggs are also sold in several processed forms: bulk or fluid whole eggs (which sometimes
includes a percentage of extra yolks to obtain a specific blend), egg whites, and egg yolks.
Pasteurized eggs are used in preparations such as salad dressings, eggnog, or desserts, where
the traditional recipe may have indicated that the eggs should be raw. These products generally
are available in liquid or frozen form. Frozen egg products on the other hand are used as
ingredients by food processors. Products containing egg yolk usually have salt, sugar or corn
syrup added to prevent gelation or increased viscosity during freezing. They are packed in 30-
lB. containers and in 4-, 5-, 8-, and 10-lB.pouches or waxed or plastic cartons.

Dried powdered eggs are also sold and may be useful for some baked goods or in
certain circumstances. For food service use, they are generally sold in 6-oz. pouches,
and 3-lB.and 25-lB.poly packs.

Egg substitutes may be entirely egg-free or may be produced from egg whites, with
dairy or vegetable products substituted by yolks. These substitutes are important for
people with reduced-cholesterol diet requirement.

Effect of Heat on Eggs

0 0
1. Coagulation of proteins: white at 60-65 C, yolk at 65-70 C.
 Beyond this temperature, over coagulation occurs and water is squeezed
out causing shrinkage resulting in a tough product.

2. Formation of greenish discoloration at the interface of the yolk and white when
egg is overcooked
 Due to the reaction between the iron in the yolk and the hydrogen sulfide
liberated from the sulfur containing ferrous sulfide.
 Reaction is favored by
- High cooking temperature
- Prolonged cooking
 Reaction is prevented by immediate cooling of the egg (e.g. immersing in
cold water) after cooking

Uses of Eggs in Culinary

Egg is cooked in many ways. It can be the main protein dish; it can be a main or accessory
ingredient in dishes from appetizers to desserts. It can be cooked by dry heat, moist heat, with
or without oil, as simply or as elaborately as one„s inclination for the moment. Indeed it can be
eaten anywhere.

1. Cooked and served “as is”, e.g.:

 in the shell – soft cooked ( 5 minutes simmering) or hard cooked (15 minutes
simmering)
 poached – cooked in simmering water; addition of salt and vinegar hastens
coagulation
 fried – keep low to moderate temperature

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  scrambled – addition of sugar delays coagulation; addition of liquids and acids
decreases coagulation point
 omelet

2. Eggs as emulsifier
 Lecithin and lysolecithin are responsible for the remarkable ability of egg
yolk to act as an emulsifying agent; both are phosphoproteins containing
polar and non-polar ends such that the polar end holds water while the non-
polar end holds the fat, thus, prevent oil droplets in suspension from
coalescing.

3. As binding, thickening agent, and gelling agents

 Eggs are useful as binding, thickening and gelling agents because they contain
proteins that are easily denatured by heat
 Using whole egg requires lower coagulation temperatures resulting in a stiffer gel
 Addition of sugar, raises coagulation temperature producing softer, weaker gel
 Softer gel is produced with the addition of scalded milk and acid
 In cooking custards, Bain Marie, double boiler or steamer is used to avoid boiling
which can produce a porous custard
 Soft custards are produced by constant stirring.

4. As foam
 When egg is beaten albumen is denatured, air is incorporated as white is stretched
into thin films
 With continued beating, the air cells are subdivided and volume is increased
 Protein network dries up and stabilizes the gas or air foams
- If only egg whites are used, the color turns white and soft peaks are formed.
The egg proteins collect at the air/liquid interface of the air bubble and
undergo surface denaturation.
- If whole eggs or only egg yolks are used, the color becomes pale yellow with
continued beating; volume is increased (but not as much as when only whites
are used); no surface denaturation occurs.
- With further beating of egg whites, liquid drains out, air bubbles coalesce and
foam breaks.
- The same changes occur when the foam is allowed to stand too long.
- Maximum stability is reached at soft stage while maximum volume attained is
at stiff stage
- Stages in foam formation
a. frothy – large air bubbles that flow easily
b. soft foam – air cells are smaller and more numerous; foam becomes
whiter; soft peaks are formed when beater is lifted
c. stiff foam – peaks hold their shape; when bowl is tipped, it holds,
moist and glossy
d. dry – moistness and glossiness disappear; specks of egg white are
seen
 Factors to be considered in foam formation (leavening agent)
a. Beating time and temperature: as the time of beating increases, both volume and
stability of the foam increases initially, then, decreases; white can be
beaten/whipped more readily at room temperature than at refrigerator
temperature – refrigerated eggs are more viscous, thus, hard to beat/whip.
b. Eggs beaten at room temperature whip better resulting in bigger volume and finer
texture.
c. Whole eggs or egg yolk require more beating to produce a good foam
d. Stored eggs foam faster but produce smaller volume than fresh eggs.
e. Acids (e.g. cream of tartar, 1 t per cup) increase the stability of foams, but when
added too early, delay foam formation (reduced volume) thus, increases the time
necessary for beating
f. Sugar also increases the stability of foams but delays foams formation (reduced
volume), thus, it should be added after foaming has started and soft peaks are
formed; sugar retards the denaturation of egg white

Prepared by: NIECOLE L. BACALANGCO 20

 g. Addition of soda increases stability and volume
h. Addition of salt lowers quality of the foam
i. Type of egg: duck eggs do not foam well because they lack ovumucin
j. Dilution of egg white by water produces bigger volume but lesser foam; this
produces more tender cakes, but in meringues, syneresis occurs.
k. Applications of foam in cookery
 as leavening e.g. in angel cake, sponge cake, chiffon cakes
 as meringue, e.g.
- soft meringue for topping of cream, chocolate, or lemon pie,
requires a proportion of two tablespoons sugar per egg white
- hard meringue for confections, base of fruit pies or Sans Rival
Cake, requires a proportion of 1⁄4 cup sugar per egg white
 structural and textural agent – tenderness and fluffiness to products, e.g.
fluffy or foamy, souffl , divinity, foam cakes, popovers

5. As coloring and flavoring agent

Eggs may be cooked in a lot of ways:

 Eggs cooked in a shell
Hard and soft-cooked eggs are cooked this way. Eggs should only be
simmered and not boiled to prevent over coagulation which would cause the
eggs to be tough. The optimum cooking time for eggs in shells is 20 to 25
minutes. To avoid cracking of the eggs during cooking, refrigerated eggs should
be warmed at ambient temperature before cooking. Before boiling, water at room
temperature should be used.
Sometimes yolks of eggs may become greenish during cooking. This color is
due to the formation of iron sulfide. Darkening often occurs in eggs wherein the
pH of the albumen is high. It may also be a result of cooking too long at very high
temperature.
To avoid this, fresh eggs should always be used. Eggs should be cooked
within a minimum period and cooled immediately in running water after cooking.
 Eggs prepared out of the shell
This method involves breaking the egg and using both the yolk and white
during cooking. Poaching, frying, and the process of making scrambled eggs or
omelet are some of the common methods done.

Culinary Uses:
 Eggs as a thickening agent and binder
When used as a binder or thickener, the hydrophilic colloids of yolks
and whites, due to the presence of proteins are converted into a
hydrophobic colloid thus turning it into a gel. At high temperature, the gel
toughens. This explains why the white becomes an opaque mass when
cooked at a temperature of 62 °C. For egg yolk, coagulation starts at 65
°C.
 Eggs as leavening agent
aked products such as sponge cakes, chiffon cakes, meringues, and
souffl s make use of eggs as leavened resulting in a light, airy texture. This is
explained by the incorporation of air during the beating of eggs. Foam is formed
when the albumen surrounds a colloidal system of air bubbles. When beating
egg whites, overbeating must be avoided as this tends to stretch the albumen
and would result in a dry, watery appearance.

Why do you need to eat eggs?

Eggs may be considered as "functional foods". Functional foods are foods that may have
health benefits beyond their traditional nutritional value. Eggs as functional foods contain lutein
and zeaxanthin that reduce the risk of cataracts and macular degeneration. Eggs may also
belong to "designer foods". Designer foods are foods that have been modified through
biotechnology to enhance their quality or nutritional value. Eggs as designer foods contain
omega-3-polyunsaturated fatty acids and vitamin E. So learn now and explore the various egg
dishes below.

Prepared by: NIECOLE L. BACALANGCO 21

Instruction: click the link below to extend your knowledge about the egg, then answer
the processing questions below.
Link: https://youtu.be/g1IVTDmV35o

PROCESSING QUESTIONS:

1. What is the video all about?

2. What is your realization after you watch the video?

Good Job! Let us determine how much you already know about the
lesson by doing the Assessment Task 1.3

Part I
Direction: Read the questions carefully and write the letter of the correct answer in the
blank.

_____ 1. Which of the following is not included in the market forms of eggs?
a. frozen b. Fresh c. poach d. dried
_____ 2. Frozen eggs are ________ and must be thawed before use.
a. fried b. refrigerate c. chilled d. pasteurized
_____ 3. Which of the following is the right temperature to coagulate the protein of an
egg yolk?
a. 60-65 °C b. 65-70 °C c. 70-75 °C d. 75-80 °C
_____ 4. Which of the following egg dishes is cooked with simmered water and
vinegar?
a. fried b. in the shell c. poach d. scrambled
_____ 5. What is the result of beating the albumen many times?
a. Meringue b. cream c. soft syrup d. stiff
_____ 6. What is the optimum cooking time of egg in shell?

Prepared by: NIECOLE L. BACALANGCO 22

 a. 20 minutes b. 15 minutes c. 30 minutes d. 10 minutes
_____ 7. which of the following method of cooking egg is not prepared out of the shell?
a. Poaching b. frying c. scrambled d. boiled
_____ 8. The following are stages of formation of foam when egg is beaten EXCEP.
a. stiff b. soft c. frothy d. hard
Part II
Direction: Write TRUE if the statement is correct and FALSE if it is incorrect.
__________ 1. Eggs beaten at room temperature whip better resulting in bigger volume and
finer texture of foam.
__________ 2. Eggs are useful as binding, thickening and gelling agents because they contain
proteins that are easily denatured by heat.
__________ 3. Eggs should only be simmered and not boiled to prevent over coagulation.
__________ 4. Egg yolk may become greenish during cooking due to the pH of the albumen is
high.
__________ 5. Eggs should be cooked within a minimum period and cooled immediately in
running water after cooking.
__________ 6. Salt also increases the stability of foams but delays foams formation.
__________ 7. When beating egg whites, overbeating must be avoided as this tends to stretch
the albumen and would result in a dry, watery appearance.

 In the preparation of egg dishes, the first consideration is to identify the

needed tools and equipment and how to clean and sanitize them after each
use.
 Ware washing is the process of washing and sanitizing dishes, glassware,
flatware, and pots and pans either manually or mechanically.
 The physical structure of egg:
1. Shell
2. Air cell
3. Albumen
4. Germinal Disc
5. Chalaza
6. Membranes
7. Yolk
 Egg is indeed one of nature„s complete food. It contains high quality protein
with all the essential amino acids, all of the vitamins except vitamin C, and
many minerals.
 There are three market forms of eggs namely: fresh, dried (whole, egg
whites/egg yolks), and frozen (whole, egg whites/egg yolks).
 Egg is cooked in many ways. It can be the main protein dish; it can be a main
or accessory ingredient in dishes from appetizers to desserts.

Prepared by: NIECOLE L. BACALANGCO 23

Link about the physical structure and composition of egg
https://www.incredibleegg.org/egg-nutrition/

 Handbook on Food Safety in Schools, Health and Nutrition Center, Department

of Education
 Bernardino J., Fulgencio M., Lee E., Paragas A., Rafael E. (2013) Technology
and Livelihood Education 7, Quezon City, Philippines: Phoenix Publishing House,
Inc.
 Paragas A., Fulgencio M., Lee E., (2005) Technology and Livelihood Education
IV, Quezon City, Philippines: Phoenix Publishing House, Inc.

Congratulations! You did a great job! Rest and relax a while then move on to the
next lesson. Good luck!

Prepared by: NIECOLE L. BACALANGCO 24