EGG
EGG
COOKERY
I.OBJECTIVES
At the end of this lesson, students are expected to:
1. Identify the market forms of eggs
2. Explain the uses of eggs in culinary
3. Observe discipline while working
II.SUBJECT MATTER
Topic : Egg
Sub Topic : Different uses of Egg
Time Frame : 1 hour
Reference : LM-Cookery Grade 10
Materials:powerpoint,laptop, and projector
III. PROCEDURE
A. Preliminaries
1. Daily Routine
Prayer
Checking of attendance
Classroom Management
Collecting and checking of assignments
Review of the past lesson
Recitation: What is the easiest dish to cook in the morning?
2.Motivation: Guess the Picture: Guess the pictures of the different ways eggs are cooked
1. Boiled egg
2.Fried Egg
3.Poached Egg
B.ACTIVITY PROPER
TEACHER’S ACTIVITY
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
omelette
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.
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
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
- 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
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
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
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
IV.LEARNER’S ACTIVITY
E-REACT
(ELECTRONIC REACTION)
GUIDELINES:
1.Answer the questions projected in the powerpoint using your cellphones and send it to the number below the
questions.
2.The correct answers will be viewed at the end of the lesson.It will serve as your quiz.
3.Each questions will be projected for 1minute with your allotted time to answer.NO CHEATING!
4.The student’s who got a perfect score will be given merits on the next activities.
QUESTIONS:
1.Give the 3 market forms of eggs.
2. This eggs are used primarily as ingredients in food industry. They are not commonly sold directly to
consumers.
3. They come in the form of whole eggs with extra yolks and whites. Frozen eggs are pasteurized and must be
thawed before use.
4. This eggs may be purchased individually, by dozen or in trays of 36 pieces
5.Give the different uses of eggs in culinary.
V.GENERALIZATION
ESSAY:10PTS
1.Why is egg considered to be important in culinary? What will happen if egg is not used in culinary?
VII.ASSIGNMENT
Research on the different ways to cook an egg with the different pictures.
PREPARED BY;
AIKO S. BACDAYAN