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    TLE 10 Prepare and Cook Egg Dishes

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    Neinor Saulong Martinez
    This document discusses different forms of eggs that can be purchased, including fresh eggs sold individually or by the dozen, frozen eggs, and dried eggs. It also outlines some key uses of eggs in cooking, such as coagulation of proteins at certain temperatures, formation of green discoloration if overcooked, being cooked and served on their own, acting as an emulsifier, and providing binding, thickening, and gelling properties. Finally, it lists some traditional Asian egg products including balut, pidan eggs, century eggs, and pickled eggs.

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    TLE 10 Prepare and Cook Egg Dishes

    Uploaded by

    Neinor Saulong Martinez
    166 views22 pages
    This document discusses different forms of eggs that can be purchased, including fresh eggs sold individually or by the dozen, frozen eggs, and dried eggs. It also outlines some key uses of eggs in cooking, such as coagulation of proteins at certain temperatures, formation of green discoloration if overcooked, being cooked and served on their own, acting as an emulsifier, and providing binding, thickening, and gelling properties. Finally, it lists some traditional Asian egg products including balut, pidan eggs, century eggs, and pickled eggs.

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    TLE 10 Prepare and cook egg dishes

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    This document discusses different forms of eggs that can be purchased, including fresh eggs sold individually or by the dozen, frozen eggs, and dried eggs. It also outlines some key uses of eggs in cooking, such as coagulation of proteins at certain temperatures, formation of green discoloration if overcooked, being cooked and served on their own, acting as an emulsifier, and providing binding, thickening, and gelling properties. Finally, it lists some traditional Asian egg products including balut, pidan eggs, century eggs, and pickled eggs.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    166 views22 pages

    TLE 10 Prepare and Cook Egg Dishes

    Uploaded by

    Neinor Saulong Martinez
    This document discusses different forms of eggs that can be purchased, including fresh eggs sold individually or by the dozen, frozen eggs, and dried eggs. It also outlines some key uses of eggs in cooking, such as coagulation of proteins at certain temperatures, formation of green discoloration if overcooked, being cooked and served on their own, acting as an emulsifier, and providing binding, thickening, and gelling properties. Finally, it lists some traditional Asian egg products including balut, pidan eggs, century eggs, and pickled eggs.

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    © All Rights Reserved
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    Learning Outcome:

    Prepare and Cook Egg Dishes


    Market Forms of Egg
    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.
    Uses of Eggs in Culinary
    1. Coagulation of protein (white 60-65⁰C,
    yolk 65-70⁰C
    2. Formation of greenish discoloration at the
    interface of the yolk and white when egg is
    overcooked
    Uses of Eggs
    1. Cooked and served “as is”
    2. Egg as emulsifier
    3. As binding, thickening agent and gelling agents
    4. As foam
    5. As coloring and flavoring agent
    Egg Products
    1. Balut from duck eggs
    2. Pidan Eggs
    2. Century Egg
    4. Pickled Egg

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