TLE 10 LESSON 5 - Reviewer

Learning Outcome 2 Prepare
and Cook Egg Dishes

LESSON 5
At the end of the lesson, you are expected to:
1. identify and prepare ingredients according to standard recipes;
2. identify the market forms of eggs;
3. explain the uses of eggs in culinary; and
4. cook egg dishes with appropriate taste and seasoned in accordance
with the prescribed standard.
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
• 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.
Uses of Eggs in culinary
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.
Effect of Heat on Eggs
1. Coagulation of proteins: white at 60-65 0C, yolk at 65-700C.

 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 Egg
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
· scrambled – addition of sugar delays coagulation; addition of liquids and

acids decreases coagulation point · omelet
Uses of Egg
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.
Uses of Egg
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.
Uses of Egg
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
Uses of Egg
4. As foam
 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 -
Uses of Egg
4. As foam
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
Uses of Egg
 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
Uses of Egg
• 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.
• g. Addition of soda increases stability and volume
• h. Addition of salt lowers quality of the foam
Uses of Egg
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.
(a) soft meringue for topping of cream, chocolate, or lemon
pie, requires a proportion of two tablespoons sugar per egg
white
(b) hard meringue for confections, base of fruit pies or Sans
Rival Cake, requires a proportion of ¼ cup sugar per egg
white
 structural and textural agent – tenderness and fluffiness
to products, e.g. fluffy or foamy, soufflé, divinity, foam cakes,
popovers
Uses of Egg
 Factors to be considered
in foam formation
(leavening agent)
5. As coloring and flavoring agent Egg Products
1. Balut from duck eggs
2. Pidan eggs
3. Century eggs
4. Pickled eggs
Eggs may be cooked in a lot of ways: Egg Dishes
 Eggs cooked in a shell Hard and soft-cooked eggs are cooked this
way. Eggs should only be simmered and not boiled to prevent
overcoagulation 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.
Eggs may be cooked in a lot of ways: Egg Dishes
• 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.

TLE 10 LESSON 5 - Reviewer

Uploaded by

Copyright:

Available Formats

TLE 10 LESSON 5 - Reviewer

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

TLE 10 LESSON 5 - Reviewer

Uploaded by

Copyright:

Available Formats

Learning Outcome 2 Prepare

and Cook Egg Dishes

Eggs in culinary Egg is cooked in many ways.

1. Coagulation of proteins: white at 60-65 0C, yolk at 65-700C.

1. Cooked and served ―as is‖, e.g.

· in the shell – soft cooked ( 5 minutes simmering) or hard cooked (15

· poached – cooked in simmering water; addition of salt and vinegar hastens

· fried – keep low to moderate temperature

· scrambled – addition of sugar delays coagulation; addition of liquids and

1. Balut from duck eggs

You might also like