Senior High School

TVL COOKERY
Quarter 2 – Module 1:
(WEEK 1)
Preparing Egg Dishes
 What I Know

Directions: TEST 1. Choose the letter of the correct answer. Write your answer on a separate paper.

1. Complete the procedure for poaching eggs. 1. Boil a mixture of water, vinegar and salt in a saucepan and reduce to
a simmer. 2. Stir the water until it is smoothly spinning around like a whirlpool. 3. ______________________. 4.
Simmer eggs until the white coagulates.
A. Place the egg in a saucepan filled with water and bring the water to a boil.
B. Reduce heat into a simmer and gently slide the egg into the whirlpool.
C. Crack the egg into a bowl and put it into the whirlpool using a slotted spoon.
D. Crack the egg into a bowl and gently slide it into the edge of the whirlpool.

2. Discoloured scrambled eggs may be a result of which of the following?

A. Using aluminium pans in cooking
B. Stirring scrambled eggs too much
C. Adding too much liquid to the egg
D. Cooking eggs over high heat

3. Shirred eggs are composed of what?

A. Boiled
B. Fried
C. Poached
D. Baked

4. The following measures should be observed when storing eggs EXCEPT:

A. Always keep eggs in cardboard trays during refrigeration.
B. Pasteurized eggs may be used as an alternative for raw eggs.
C. Keep cracked eggs in pans with ice until needed for use.
D. Take only the necessary number of eggs out of the storage.

5. The types of omelet mainly vary according to:

A. Fillings used
B. Milk added
C. Eggs used
D. Doneness of egg

Directions: TEST 2. Enumerate the given statement. Write your answer on a separate paper.

6-10. Sizes and Classification of Eggs

11-15. Common Methods of Cooking Eggs

 Lesson
Preparing Egg Dishes
1
Introdcution
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.

What’s In

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.

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.
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:
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.

What’s New?

Directions: Fill in the Blanks. Write your answer on a separate paper.

1. Egg _________ is high in both fat and protein. It aids in binding and in emulsifying because of the compound
Lecithin.
2. Egg shells are ________ allowing odors and flavors to absorbed by the egg even when cooked in the shell.
3. Egg _________ is clear and soluble when raw. It is used in foaming and in leavening.
4. A dozen ________-sized eggs weigh at about 595 grams or 21 ounces.
5. ________ eggs have a firm yolk and egg white that do not spread when egg is broken into a flat surface.
6. A dozen of ________ eggs weigh around 850 grams or 30 ounces.
7. _______ eggs have yolks that are less plump and spreads flat when egg is broken into a flat surface.
8. A dozen of ______ eggs weigh at around 760 grams or 25 ounces.
9. A dozen _______-sized eggs weigh around 510 grams.
10. _________ have almost the same characteristics with Grade AA eggs except for the firmer egg whites.

What is it?

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.
Cooking Methods of Egg Dishes
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.

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.

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.
9.
4. Fried Eggs
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.
5. Shirred Eggs
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
• Crack the eggs into the ramekins.
• Put in enough amount of butter and milk.
• Season the eggs with salt and pepper.
• Place the eggs in the oven and cook at 350°F or 175°C for 5 to 10 minutes.
• Serve the eggs in the ramekins.

6. Scrambled Eggs
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
• Break the eggs into a bowl and beat until the yolk and egg white is well blended.
• Add a moderate amount of butter and beat the egg continuously.
• 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.
• Pour in the egg and keep the heat low.
• 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.
• Remove the egg from the heat. Plate and serve.

7. Omelets
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
• Break the eggs into a bowl.
• Add the butter and beat until the yolk and the egg white evenly blends.
• Heat the pan and add the oil.
• 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.
• Put in the filling. The varieties of omelet differ according to the filling they are cooked with. Omelet fillings are
usually prepared beforehand.
• Roll one edge of the omelet toward the center and shake the pan to loosen the omelet.
• Slide the omelet onto a plate. The edges should be caught neatly underneath to make sure that the egg
encases the filling securely.

8. 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.
Procedure
• Blend the eggs just until the yolks and whites are combined.
• Add in the butter and season the eggs with salt and pepper.
• Sweat the ham and set aside.
• 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.
• Roll the edge of the omelet nearest the handle toward the center and shake the pan to loosen the omelet.
• 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.
 • Put in the ham. Top it with the cheese.
• Roll one edge of the omelet toward the center and shake the pan to loosen the omelet.
• Slide the omelet onto a plate. The edges should be caught neatly underneath to make sure that the egg
encases the filling securely.

What’s More?

Directions: Enumerate the given statement. Write your answer on separate paper.
1. Cooking temperature required to cooking egg components with time. (3 points each)
2. Cooking Methods of Egg Dishes with definition (2 points each)

Assessment

Directions: TEST 1. Choose the letter of the correct answer. Write your answer on a separate paper.

1. Complete the procedure for poaching eggs. 1. Boil a mixture of water, vinegar and salt in a saucepan and reduce to
a simmer. 2. Stir the water until it is smoothly spinning around like a whirlpool. 3. ______________________. 4.
Simmer eggs until the white coagulates.
A. Place the egg in a saucepan filled with water and bring the water to a boil.
B. Reduce heat into a simmer and gently slide the egg into the whirlpool.
C. Crack the egg into a bowl and put it into the whirlpool using a slotted spoon.
D. Crack the egg into a bowl and gently slide it into the edge of the whirlpool.

2. Discoloured scrambled eggs may be a result of which of the following?

A. Using aluminium pans in cooking
B. Stirring scrambled eggs too much
C. Adding too much liquid to the egg
D. Cooking eggs over high heat

3. Shirred eggs are composed of what?

A. Boiled
B. Fried
C. Poached
D. Baked

4. The following measures should be observed when storing eggs EXCEPT:

A. Always keep eggs in cardboard trays during refrigeration.
B. Pasteurized eggs may be used as an alternative for raw eggs.
C. Keep cracked eggs in pans with ice until needed for use.
D. Take only the necessary number of eggs out of the storage.

5. The types of omelet mainly vary according to:

A. Fillings used
B. Milk added
C. Eggs used
D. Doneness of egg

6. This component causes the coagulation of egg whites during the cooking process.
A. Chalazae
B. Protein
C. Sulfur
D. Lecithin
7. What do over easy, over medium and overdone eggs have in common?
A. Frying includes flipping the egg over to cook the yolk to a certain doneness.
B. These types of fried eggs have coagulated white and soft and yellow yolk.
C. Frying does not include flipping the egg over to cook the yolk until done.
D. These types of fried eggs have completely set yolk and whites with burnt edges.

8. What makes Grade A different from Grade AA eggs?

A. Firmer egg whites
B. Higher fat content
C. Darker color of yolk
D. Higher protein content

9. When preparing a souffle, egg whites are mainly:

A. Discarded because egg yolks will be mainly used
B. Whisked and added to the butter coating
C. Whisked until foamy and folded to the base
D. Used to coat the dish or casserole

10. Which of the following qualities of the egg shell allows whole eggs to be cooked during simmering.
A. Fragile
B. Porous
C. Fatty
D. Soluble

Directions: TEST 2. Enumerate the given statement. Write your answer on a separate paper.

11. -15. Sizes and Classification of Eggs