Preparing Egg Dishes

Table of content:
Preparing Egg, Vegetable and Farinaceous

Dishes
https://youtu.be/QPTaP9ZtPoE
UNIT 1: Preparing Egg Dishes

LESSON 1: Identifying the Composition and Structure of Meat
 Introduction
 TOPIC 1: Composition of Meat
 TOPIC 2: Structure of Meat
LESSON 2: Determining the Types and Characteristics of Meat
 Introduction
 TOPIC 1: Types of Meat
 TOPIC 2: Meat Grades
 TOPIC 3: Tenderness of Meat
 TOPIC 4: Aging Meat
UNIT 2: Meat Fabrication

LESSON 1: Determining the Primal and Sub-primal Cuts of Meat
 Introduction
 TOPIC 1: Beef Cuts
 TOPIC 2: Pork Cuts
 TOPIC 3: Lamb Cuts
 TOPIC 4: Variety Meats
LESSON 2: Handling Meat Safely
 Introduction
 TOPIC 1: Cleaning Meat
o Cleaning Variety Meat

 TOPIC 2: Storing and Freezing Meat
o Labeling Meat for Storage
 TOPIC 3: Thawing Meat
 TOPIC 4: Minimizing Meat Wastage
LESSON 3: Preparing Meat for Cooking
 Introduction
 TOPIC 1: Preparing Portion Cuts
 TOPIC 2: Preparing Frenched Meat
 TOPIC 3: Tying Roasts
 TOPIC 4: Marinating Meat
o Guidelines for Marinating Meat
LESSON 4: Cooking Meat Dishes
 Introduction
 TOPIC 1: Roasting Meat
o Roasted Beef Tenderloin

 TOPIC 2: Grilling and Broiling Meat
o Grilled Lamb Chop
 TOPIC 3: Sautéing and Searing Meat
o Beef Salpicao
o Filet Mignon
 TOPIC 4: Smoking Meat
 TOPIC 5: Frying Meat
o Butter-Fried Steak with Crispy Garlic
 TOPIC 6: Braising and Stewing Meat
o Braised Beef with Mushroom
 TOPIC 7: Poaching and Steaming Meat
o Cooking Sous Vide Meat
LESSON 5: Plating Meat Dishes
 TOPIC 1: Checking Meat for Doneness

 TOPIC 2: Guidelines for Plating Dishes
 TOPIC 3: Common Accompaniments of Meat Dishes
UNIT 1: Preparing Egg Dishes
https://youtu.be/DJoDFQHXoEU
At the end of this unit, you should be able to:
 Identify the components of an egg;

 Determine the desirable qualities of eggs;
 Handle and store fresh eggs properly; and
 Prepare eggs using various cooking methods.
LESSON 1: Introduction to Egg Dishes

Introduction
Eggs are one of the most versatile ingredients in the kitchen. These can be prepared and
cooked in many ways. The most commonly used eggs are chicken eggs because of its
blandness, availability and variety of sizes. Additionally, eggs contain a large amount of
protein which coagulates when heated. Eggs are ideally cooked slowly and with moderate
heat. Eggs have multiple culinary functions:
 Aerating – for sponges, cakes, meringue;

 Clarifying – for consommé;
 Emulsifying – for mayonnaise, hollandaise;
 Thickening – for crème anglaise;
 Binding – for patties;
 Glazing – for egg wash;
 Enriching – as a liaison;
 Setting – for crème Brulee;
 Coating – for paner a l’anglaise ;
 Garnishing – for nicoise and Caesar salads;
 Egg dishes – such as an omelet, eggs benedict; and
 Sous vide – various
 Other – shakes and smoothies, eggnog, egg-milk punch.
TOPIC 1: Composition of Eggs
A whole egg is mainly composed of the yolk, the white, and the shell. Additionally, it contains
a membrane that lines the inside of the shell and forms an air cell at the larger end of the egg,
there is also the two white strands called chalazae that hold the yolk in the center.
TOPIC 2: Quality Grades of Eggs
Eggs are examined for their interior and exterior qualities before they are sorted according to
size. The egg grades certify that eggs have been processed and packaged by food
authorities.
Identifying the Quality and the Grade of Eggs
https://youtu.be/4DzXjFJ6VNw
To identify egg grades, the following procedures can be performed:
Water Test - Fill a bowl with water. Gently drop eggs one by one into the bowl
 Grade AA – The egg stays at the bottom of the container and lies sideways.
 Grade A – The egg stays at the middle of the container in an upright position.
 Grade B – The egg floats in the surface of the water.
Cracking Test - Crack the egg on a plate or any flat surface. Observe the yolk and white of the
egg.
 Grade AA – The yolk is slightly globe-shaped, the inner egg white is the intact and minor
spreading of the outer egg white.
 Grade A – The yolk sits a bit lower and the egg white is more transparent with a wider spread
compared to Grade AA eggs.
 Grade B – The yolk is flat and the egg white is a bit runny like water.
Eggs Sizes and Classification
The size of the egg is based on its weight. The table indicates the minimum weight per dozen
(including the shell) according to the egg size category. Below is the minimum weight of eggs
per dozen:
TOPIC 3: Storing Fresh Eggs
Eggs are fragile ingredients that should be well taken care of. Learning how to properly store
and handle different types and forms of eggs would help prolong its shelf life and maximize its
use.
LESSON 2: Cooking Egg Dishes
Introduction
One of the most important rules of egg cookery is to avoid high temperature and long cooking
time to prevent eggs from being overcooked. Overcooking produces tough eggs, causes
discoloration and affects flavor. Each part of the egg needs a different temperature level to be
cooked.
TOPIC 1: Boiling Eggs
Eggshells have a porous quality. This quality makes it possible for eggs to be cooked by
boiling them in the shell. The following is the procedure for boiling eggs.
https://youtu.be/Q1bxecPLqBo
Procedure for Boiling Eggs
1. Place eggs in a saucepan.

2. Fill the saucepan with water enough to cover the egg.
3. Bring the water to a boil.
4. Reduce the heat and simmer for the required time.
DONENESS OF BOILED EGGS PREFERRED COOKING TIME

Soft Boiled 2 to 3 minutes
Medium Boiled 5 to 6 minutes
Hard Boiled 8 to 10 minutes
5. Soak the eggs in a bowl of ice and water. Doing this will prevent carry-over cooking. It
will also help you in removing the eggshell
6. Peel the eggs and serve.
Tips for Boiling Eggs

Deviled Eggs
Ingredients
6 pcs Eggs, hard-boiled

3 Tbsp Mayonnaise
1 tsp Dijon mustard
1 tsp Apple cider vinegar
tt Salt and pepper
As needed Paprika, for garnish
Yield: 12 Servings
Procedure
1. Prepare the hard-boiled eggs. Peel the eggs and cut into half.
2. Remove the yolks using a spoon. Put them into a bowl.
3. Mash the yolks using a fork.
4. Put the mayonnaise, mustard, vinegar, salt and pepper into the egg yolks. Mix well.
5. Scoop a portion of the egg yolk mixture back into the egg white.
6. Sprinkle with paprika. Plate and serve.
TOPIC 2: Poaching Eggs
The objective in poaching is to keep the eggs egg-shaped- that is, in a round compact mass
rather than spread all over the pan. Most people prefer poached eggs due to its healthier
preparation compared to frying which uses fat. A well-poached egg has:
 Bright and shiny appearance

 Compact
 Round-shaped
 Not spread or flattened
 Firm but tender whites
 Warm, liquid yolks
Procedure for Poaching Eggs
1. In a saucepan, add salt, distilled vinegar and water.

2. Bring water to a boil then reduce to a simmer.
3. Crack eggs, one at a time, into a dish or a small plate.
4. Use a spatula to quickly stir the water in one direction until it is smoothly spinning
around creating a whirlpool.
5. Carefully slide the egg into the center of the whirlpool. Eggs will hold their shape better
if they slide against the edge of the pan.
6. Simmer for 3 to 5 minutes, until whites are coagulated and yolks are still soft.
7. Remove eggs from pan with slotted spoon or skimmer.
8. To serve immediately, drain very well. For better appearance, trim off ragged edges.
Tips for Poaching Eggs

Eggs Benedict
Ingredients
1 pc Egg, Grade AA
2 Tbsp Distilled vinegar
1 pc English muffin
2 strips Bacon
As needed Butter
As needed Hollandaise sauce, freshly prepared
As needed Water, as needed
Yield: 1 Serving
Procedure
1. Brown the bacon and toast the muffins. Set aside.

2. Poach the eggs.
3. Spread the top of the muffin with butter.
4. Top it with bacon and the poached egg.
5. Plate, drizzle with freshly-made hollandaise sauce and serve.
TOPIC 3: Preparing Fried Eggs

https://youtu.be/AHRMVc9fgfc
Frying eggs is an especially popular egg preparation method. Generally, fried eggs should be/
have:
 Cooked to order and served immediately at all times;

 Shiny, uniformly set and tender egg whites; and
 Compact egg yolks, standing high and not spread out thinly.
Procedure for Preparing Fried Eggs
1. Heat the pan. It is advisable to use a non-stick pan when cooking eggs.
2. Add enough fat to the pan set it over moderate heat. Too much fat will make the egg
greasy while too little fat of it causes eggs to stick to the pan with a non-stick surface.
3. Break the eggs into a bowl.
4. When the fat is hot enough, slide the eggs into the pan. Reduce the heat to low and
cook the egg to the desired doneness.
 Cook slowly without flipping until white is completely set and yolk is still
soft and yellow.
Sunny-side
up  Heat must be set to low to prevent the bottom part of the egg from
hardening or being burnt.
 Fry and flip over

French  Cook until the white is just set and the yolk is still liquid.
 Do not flip.
Over-easy  Cook until the edges of the egg brown.
Tips for Frying Eggs

TOPIC 4: Preparing Shirred Eggs
https://youtu.be/zGiSsoHglcE
Shirred eggs resemble fried eggs except that they are baked in individual serving dishes
rather than fried. They may also be baked with or garnished with a variety of meats and
sauces.
Procedure for Preparing Shirred Eggs
1. Crack the eggs into the ramekins.

2. Put in enough amount of butter and milk.
3. Season the eggs with salt and pepper.
4. Place the eggs in the oven and cook at 350°F or 175°C for 5 to 10 minutes.
5. Serve the eggs in the ramekins.
Bacon Shirred Eggs

https://youtu.be/I9IbSoph4Bc
Ingredients
2 pcs Eggs
3 strips Bacon, cooked until crispy
As needed Butter
As needed Milk
tt Salt and pepper
Yield: 2 Servings
Procedure:
1. Place the cooked bacon strips at the bottom of the ramekins.

2. Crack eggs into the ramekins.
3. Pour in the milk and add in the butter.
4. Add a pinch of salt and pepper.
5. Place in oven at 350°F or175°C and cook to desired doneness
6. Serve in the same dish or casserole.
TOPIC 5: Preparing Scrambled Eggs
https://youtu.be/-94aTucFfRY
Scrambled eggs, like other egg preparations, are best cooked to order. Do not overcook it
since it becomes tough and watery, and eventually turns green when held for a long time.
Scrambled eggs should be soft and moist unless the client requests “scrambled hard.”
Procedures for Preparing Scrambled Eggs
1. Break the eggs into a bowl and beat until the yolk and egg white is well blended.
2. Add a moderate amount of butter and beat the egg continuously.
3. Heat a little butter and olive oil in a pan. As much as possible, use a non-stick pan.
Avoid using aluminum pans to prevent the discoloration of the egg.
4. Pour in the egg and keep the heat low.
5. Stir gently from time to time as the eggs coagulate. Lift portions of the egg cook it
evenly. Do this until the egg sets but still soft and moist.
6. Remove the egg from the heat. Plate and serve.
Tips for Preparing Scrambled Eggs

TOPIC 6: Preparing Omelets
https://youtu.be/Az4b7Bhb0dU
Omelet is a dish made out of beaten eggs that are cooked until set and folded over usually
around a filling. There are several kinds of omelet that vary depending on their filling. One of
the most popular is the sliced ham and shredded cheese-filled French omelet.
Procedures for Preparing Omelets
1. Break the eggs into a bowl.

2. Add the butter and beat until the yolk and the egg white evenly blends.
3. Heat the pan and add the oil.
4. Put in the eggs and cook the omelet until the eggs are properly set. Push cooked parts
of the egg up to have an evenly-cooked omelet.
5. Put in the filling. The varieties of omelet differ according to the filling they are cooked
with. Omelet fillings are usually prepared beforehand.
6. Roll one edge of the omelet toward the center and shake the pan to loosen the omelet.
7. Slide the omelet onto a plate. The edges should be caught neatly underneath to make
sure that the egg encases the filling securely.
Ham and Cheese Omelets

Ingredients
2 pcs Eggs
As needed Butter
1/4 cup Sweet ham, diced
2 Tbsp Cheddar cheese, grated
As needed Salt and pepper
Yield: 1 Serving
Procedure
1. Blend the eggs just until the yolks and whites are combined.
2. Add in the butter and season the eggs with salt and pepper.
3. Sweat the ham and set aside.
4. Cook the egg in the same pan. Cook until the eggs are properly set. Push the cooked
parts of the egg up to have an evenly-cooked omelet.
5. Roll the edge of the omelet nearest the handle toward the center and shake the pan to
loosen the omelet.
6. Roll the omelet out of the pan completely encasing any filling (make sure the edge are
caught neatly underneath the omelet), directly onto a heated plate.
7. Put in the ham. Top it with the cheese.
8. Roll one edge of the omelet toward the center and shake the pan to loosen the omelet.
9. Slide the omelet onto a plate. The edges should be caught neatly underneath to make
sure that the egg encases the filling securely.
TOPIC 7: Preparing Soufflés
Soufflé is an important egg preparation method that one should be familiar with. It is made
with eggs combined with other ingredients. A soufflé can be served as a savory dish or a
sweet dessert.

Preparing Egg Dishes

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Table of content:

Preparing Egg, Vegetable and Farinaceous

UNIT 1: Preparing Egg Dishes

LESSON 2: Determining the Types and Characteristics of Meat

UNIT 2: Meat Fabrication

LESSON 2: Handling Meat Safely

o Cleaning Variety Meat

o Guidelines for Marinating Meat

LESSON 4: Cooking Meat Dishes

o Roasted Beef Tenderloin

LESSON 5: Plating Meat Dishes

 TOPIC 1: Checking Meat for Doneness

At the end of this unit, you should be able to:

 Identify the components of an egg;

LESSON 1: Introduction to Egg Dishes

 Aerating – for sponges, cakes, meringue;

Procedure for Boiling Eggs

1. Place eggs in a saucepan.

DONENESS OF BOILED EGGS PREFERRED COOKING TIME

Tips for Boiling Eggs

6 pcs Eggs, hard-boiled

 Bright and shiny appearance

Procedure for Poaching Eggs

1. In a saucepan, add salt, distilled vinegar and water.

Tips for Poaching Eggs

1. Brown the bacon and toast the muffins. Set aside.

TOPIC 3: Preparing Fried Eggs

 Cooked to order and served immediately at all times;

Procedure for Preparing Fried Eggs

 Fry and flip over

Tips for Frying Eggs

Procedure for Preparing Shirred Eggs

1. Crack the eggs into the ramekins.

Bacon Shirred Eggs

1. Place the cooked bacon strips at the bottom of the ramekins.

Procedures for Preparing Scrambled Eggs

Tips for Preparing Scrambled Eggs

Procedures for Preparing Omelets

1. Break the eggs into a bowl.

Ham and Cheese Omelets

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