Prepare and Cook Egg Dishes

Technology and Livelihood Education
(T.L.E)
COOKERY 10
Prepare and Cook Egg Dishes

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PREP LIKE A PRO
PREPARE PROJECT
PLAN
Tools, Utensils and Equipment
Needed In Egg Preparation
Technology and Livelihood Education 10
COOKERY
Quarter 1 – Module 2
Prepare and Cook Egg Dishes

LEARNING PREPARE AND COOK EGG DISHES
OUTCOME 2
OBJECTIVES
1. Identify ways of cooking eggs
2. Prepare and cook egg dishes
3. Explain the uses of eggs in culinary arts.
4. Value to relevance of preparing and cooking egg dishes
following the standard
. Meringue _____6. Mayonnaise 1. Meringue 6. Mayonnaise
_____2. Sunny side up _____7. Egg ice cream
2. Sunny side up 7. Egg ice cream
_____3. Egg salad Meringue _____6. Mayonnaise
3. Egg salad 8. Scrambled egg
_____2. Sunny side up _____7. Egg ice cream
Meringue _____6. Mayonnaise
_____3. Egg salad 4.egg
_____8. Scrambled Poached egg 9. Pudding
_____2. Sunny side up _____7. Egg ice
_____4. Poached egg _____9. Pudding 5. cream
Egg desserts 10. Soufflé
_____5. Egg desserts _____10. Soufflé _____3. Egg salad _____8. Scrambled
egg
_____8. Scrambled egg
_____4. Poached egg _____9. Pudding
_____4. Poached egg _____9. Pudding
_____5. Egg desserts _____10. Soufflé
_____5. Egg desserts _____10. Soufflé
Ingredients for Egg Dishes
Salt
➢ It adds to the taste of egg
dishes
Sugar
➢ it is used specially as a
sweetening agent in food
Oil
➢ It improves the flavor,
moisture and richness of
egg dishes
➢ Herbs, spices and seeds

They are used to enhance
the taste and aroma of egg
dishes
➢ Vegetables
Adds volume, enhance taste,
serve as garnishes,
and add nutritive value
to egg dishes
➢ Meat products
Adds distinctive taste, color
and aroma
➢ Other ingredients
Market Forms of Eggs
➢ Fresh eggs- these can be purchase
individually or in trays
➢ Frozen eggs- these are pasteurized and

must be thawed before use since
they are all frozen. These are made
from high quality eggs.
https://www.youtube.com/watch?v=Q9aDFFdAbTg
➢ Dried eggs- These come in powdered

form. It is available in whole yolks or whites
depending on their used such as white in
preparing meringues. Dried egg is used
primarily as ingredients in food industry
especially in cake mixes.They are not
commonly sold directly to consumers.
➢ https://www.youtube.com/watch?v=sCHcNL
FTYg0
PRESERVED EGGS
Kinds of Eggs Available in the Market
Hen’s eggs they are the type of egg

most frequently used in cooking.
Duck eggs larger than hen’s egg and

richer in flavor.
Kinds of Eggs Available in the Market
Quail eggs they are small with dark

brown speckled shells.
Goose and ostrich eggs are even
bigger and for this reason, are often
blown out and decorated for easter
occasion.
USES OF EGG 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.
MAIN DISH GARNISH
LEAVENING
COATING
AGENT
USES OF EGG
BINDING in CULINARY CLARIFYING
AGENT AGENT
THICKENING EMULSIFYING GLAZING

AGENT AGENT
AS MAIN DISH
•As a main dish for breakfast.
As Garnish
AS
GLAZING(VARNISHING)
Glazing
•It is a process of
applying flavorful
mixture with the
used of brush on
the surface of food.
1. Thickening- Eggs can

be used as a thickener
for sauces, custards puddings and
fillings.
2. Leavening- eggs have a great

ability to leaven or puff up foods when
air is beaten into them. Egg whites
are especially good at this and, when
beaten, they create a foam that has
more stability and volume than whole
eggs or yolks.
AS LEAVING AGENT
Leavening agent
Substances used in
doughs and batters
that cause a foaming
action that lightens
and softens the
mixture.
FROTHY SOFT PEAKS
STIFF PEAKS OVER BEATEN

• The proteins in eggs enable
them to act as leavening
agents.
• Beaten egg whites hold
millions of tiny air bubbles
which leavens sponge cakes
and meringues.
• Apple pie baked French toast
• Casserole
• Egg yolk
sponge cake
• Angel sponge
cake
3. Coating- Eggs can be used as

a basis ingredients for coatings for
the meat dishes, breads and
cookies. The coating or breading
of fried chicken in beaten egg and
then dredging in flour, cornstarch
and bread crumbs.
AS COATING
4. Binding- The protein molecules in eggs hold the ingredients

in meatballs, meatloaf, casseroles and croquettes together, so
that they do not fall apart while being cooked or served.
AS BINDING AGENT
5. Emulsifying- To create a smooth

mixture from two liquids that do not
usually combine.
AS EMULSIFYING AGENT
Emulsion- It is a
mixture that
forms when you
combine liquids
that do not
ordinarily mix.
Vinaigrette
AS EMULSIFYING AGENT
Emulsion- It is a mixture that forms
when you combine liquids that do
not ordinarily mix.
Excellent Emulsifer
6. Clarifying- Egg whites are

sometimes added to simmering
broth in order to clarify or remove
impurities. As the egg whites
coagulate or change to solid state,
they trap small particles in the
liquid.https://www.youtube.com/w
atch?v=-24VOLOhgfs&t=45s
AS CLARIFYING (fining agent)
Stock
•flavorful liquid used
in the preparation
of soups, sauces,
and stews, derived by
gently simmering
various ingredients in
water.
Clarifying
•is the process of
removing impurities
from a liquid such as
melted butter, meat
stock, or vegetable
stock.
Clarifying agent
•is used to remove
impurities from a
liquid such as meat
stock or vegetable
stock.
Consommé
•is a type of clear
soup made from
richly flavored stock
that has been
clarified because of
egg whites.
1. Allow your stock to simmer until the fat floats to
the surface.
2. Skim large portions of fat off with a spoon.
3. Drain the stock by separating them with a strainer
or cheesecloth.
5. Prepare egg whites.
Bring the stock back to the pot and pour in the egg
6. white.
Strain stock through strainer or cheesecloth.
6.
7. Retarding Crystallization- Egg whites slow

down the crystallization of sugar in candies certain
cake icings and ice cream. Egg role in crystallization
process is based somewhat on their functions of
foaming and emulsification. These can be an
integral part of confections and frozen desserts. In
confections, especially in candy making, eggs play
the roles of air incorporation and binding water.
https://www.youtube.com/watch?v=I3BMBwKZAdE
TWO METHODS OF COOKING EGGS
1. EGGS COOKED INSIDE THE SHELL

-done by means of boiling or
steaming.
2. EGGS COOKED OUTSIDE THE
SHELL
-in this method, either the egg white
or egg yolk is use in cooking or both.
VARIETY OF EGG DISHES
HARD COOKED EGGS
Coddled eggs
Soft-Cooked eggs
Medium-Cooked eggs
SCRAMBLED EGG-
A dish made from eggs stirred or beaten
together in a pan while being gently heated,
typically with salt, butter and sometimes
other ingredients.
STEAM BASTED EGGS-
GENTLY SLIDE THE EGG INTO THE PAN

AND COOK FOR ABOUT 30 SECONDS.
FRIED EGGS-
Fried egg call for perfectly fresh eggs, the

correct het level, an appropriate amount of
cooking fat and a deft hand.
SUNNY SIDE UP -
Cook slowly without flipping until white is
completely set but yolk is still soft and
yellow.
POACHED EGGS-
cooked in simmering water;addition of salt

and vinegar hastens coagulation.
BASTED-
Do not flip. Add a few drops of water to pan
and cover to steam cook the top.
OMELET-
Is a dish made from beaten eggs, fried with
butter or oil in a frying pan. It is quite
common for the omelette to be folded
around fillings such as cheese, chives,
vegetables, mushrooms, meat or some
combination of the above.
Eggs can provide valuable nutrients as part
of a balanced diet. We eat them at
breakfast, lunch and dinner. Learning the
proper ways of cooking eggs will give us
the best nutrients and satisfaction.
PICTURE
CARD
PERFORMANCE TASK
RUBRICS
OCTOBER 4, 2021 (MONDAY)
LAST DAY OF SUBMISSION OF YOUR
PERFORMANCE TASK
MODULE 2: COOK EGG DISHES
It’s
module
answering
time!
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Technology and Livelihood Education

Prepare and Cook Egg Dishes

Prepare and Cook Egg Dishes

➢ Herbs, spices and seeds

➢ Fresh eggs- these can be purchase

➢ Frozen eggs- these are pasteurized and

➢ Dried eggs- These come in powdered

Hen’s eggs they are the type of egg

Duck eggs larger than hen’s egg and

Quail eggs they are small with dark

Egg is cooked in many ways. It can be the

THICKENING EMULSIFYING GLAZING

1. Thickening- Eggs can

2. Leavening- eggs have a great

STIFF PEAKS OVER BEATEN

3. Coating- Eggs can be used as

4. Binding- The protein molecules in eggs hold the ingredients

5. Emulsifying- To create a smooth

6. Clarifying- Egg whites are

7. Retarding Crystallization- Egg whites slow

1. EGGS COOKED INSIDE THE SHELL

HARD COOKED EGGS

STEAM BASTED EGGS-

GENTLY SLIDE THE EGG INTO THE PAN

Fried egg call for perfectly fresh eggs, the

cooked in simmering water;addition of salt

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