EGG, CEREAL & STARCH DISHES

Prepare and Cook Egg Dishes (LESSON 1)

I. Learning Competency with Code

LO 2. Prepare and cook egg dishes (MELC 2)

2.1 Identify the market forms of eggs;

2.2 Explain the uses of eggs in culinary arts;
2.3 Identify and prepare ingredients according to standard recipes;
2.4 Cook egg dishes in accordance with the prescribed standard.

II. Background Information for Learners

Eggs are considered as “functional food”. Functional food is having
health benefits beyond their traditional nutritional value. Eggs as functional food
contains lutein and zeaxanthin that reduce the risk of cataracts and macular
degeneration (eye disease that can blur your central vision). Eggs are eaten in
a variety of ways and are sold in several forms.

Market forms of Eggs

There are three market forms of eggs:

1. Fresh eggs or shelled eggs may be purchased individually, by dozen or in
trays of 30 pcs.
2. Frozen eggs are made of high-quality fresh eggs. It comes in a form of
whole eggs with extra yolks and whites. Frozen eggs are pasteurized
(subjected to a process of partial sterilization) and must be thawed before use.
3. Dried eggs are seldom used. The whites are used in preparing meringue. It
is used primarily as ingredients in food industry. It is not commonly sold
directly to consumers.

Eggs are also sold in several processed forms: bulk or fluid whole eggs
(which include a percentage of extra yolk to obtain a specific blend), egg
whites, 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.
Products containing egg yolk usually have salt, sugar and corn syrup
added to prevent gelation ( fluid to a solid) or increased viscosity (state of being
thick, sticky) during freezing.
Dried powdered eggs are also sold and may be useful for some baked
goods in certain circumstances. For food service use, they are generally sold in
6 oz. pouches, 3 lbs. and 25 lbs. 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

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

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cooked by dry heat, with or without oil, as simple or as elaborate as one’s
inclination for the moment and can be eaten anywhere.

Effects of heat on Eggs

1. Coagulation of proteins: egg whites at 60-65 degrees C, egg yolk at 65-70
degrees C.
 Beyond this temperature, over coagulation occurs and water is
squeezed out causing shrinkage and results in a tough product.
Coagulation the change in the structure of protein (from a liquid form to solid
or a thicker liquid) brought about by heat, mechanical action or acids.
2. Formation of greenish discoloration at the interface of the yolk and whites
when egg is overcooked.
 Due to the reaction between the iron and the hydrogen sulfide in yolks
liberated from the sulfur containing ferrous sulfide.
 Reaction is favored by:
o High cooking temperature
o Prolonged cooking
 Reaction is prevented by immediate cooling of the egg(e.g. immersing
in cold water) after cooking

Uses of Eggs
A. Cooked and served “as it is”
 In the shell – soft cooked simmered in 5 minutes or hard cooked
simmered in 15 minutes
 Poached – cooked in simmering water with the addition of salt & vinegar
to hasten coagulation
 Fried – cook in fat kept in low to moderate temperature
 Scrambled – eggs with sugar effects a delayed coagulation, eggs with
acids and liquids decreases coagulation point.
 Omelet
B. Eggs as Emulsifier (water,oil,mayonnaise)
 Lecithin and lysolecithin are responsible for the remarkable ability of the
egg yolk to act as an emulsifying agent; both are phosphor-proteins
containing polar and non-polar ends such that the polar ends holds
water while the non-polar ends hold the fat, thus it prevents oil droplets
in suspension from merging.
C. As binding, thickening agent and gelling agent:
 Eggs are useful as binder thickener and as a gelling agent since it
contains proteins that are easily denatured ( change the nature of eggs
when they're heated or beaten, but denaturation can also be prompted by
salt, acids, and freezing.) by heat
 Using whole egg requires lower coagulation temperature 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 to
avoid boiling which produce porous custard
 Soft custards are produced by constant stirring.
D. As foam
 when egg is beaten, albumen is denatured, air is incorporated as white
is stretched into thin films
 With continued beating, the air cell is subdivided and the volume is

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 Increased
 Protein network dries up and stabilizes the gas or air foams,
 Egg whites turns white and soft peaks are formed. Egg proteins collect
at the air/interface of air bubble and undergo surface denaturation.
 When whole eggs or yolks are beaten, it becomes pale yellow;
increased in volume (but not as much); no surface denaturation
occurs;
 Further beating of egg whites, liquid drains out, air bubbles
coalesce/merge and foam breaks if allowed to stand too long
 Maximum stability is reached at soft stage while maximum volume
attained at stiff stage.

Stages in Foam Formation

1. Frothy - large air bubbles that flow easily
2. Soft foam – air cells are smaller and more numerous, foam becomes
whiter; soft peaks are formed when beater is lifted.
3. Stiff foam – peaks hold its shape when bowl is tipped; it’s moist and
glossy.
4. Dry foam – moistness and glossiness disappear, specks of egg white
are seen and dull white in color.

Factors to consider in Foam formation (leavening agent)

1. Beating time and temperature:
 As beating time increases-volume and stability of the foam
increases initially, then decreases
 Egg whites at room temperature are more readily beaten or whipped
than that of the refrigerated ones. Eggs become more viscous, it is
hard to beat or whip.
2. Eggs beaten at room temperature whip better resulting in bigger
volume and finer texture.
3. Whole eggs or egg yolk require more beating to produce a good foam.
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 4. Stored eggs foam faster but produce smaller volume than fresh ones.
5. Acids like cream of tartar as used 1 tsp per cup, increases the stability
of foams, but when added too early it delays foam
Formation (reduced volume) thus it increases the time necessary for
beating.
6. Sugar also increases the stability of foams but delays foam formation or
reduced volume. It should be added after foaming has started and soft
peaks are formed, sugar retards the denaturation of egg whites.
7. Addition of soda increases the stability and volume.
8. Addition of salt lowers quality of the foam.
9. Duck eggs do not foam well because it lacks ovomucin.
10. Dilution of egg white by water produces bigger volume but lesser foam,
this produces tender cakes, but in meringues, syneresis occurs.
11. Application of foam in cookery
 As leavening agent in angel, sponge and chiffon cakes
 As meringue
a. Soft meringue for topping cream, chocolate, or lemon pie
requires a proportion of 2 tablespoons sugar per egg white.
b. Hard meringue for confections, base of fruit pies or sans Rival
cake, requires a proportion of 1/4 cup sugar per egg white.
 Structural and texture agent – gives tenderness and fluffiness
to products, e.g. fluffy or foamy souffle, divinity, foam cakes,
popovers
E. As coloring and flavoring agent

Egg products
1. Balut
2. Pidan eggs
3. Century eggs
4. Pickled eggs

Egg Dishes
Eggs may be cooked in a lot of ways:

Eggs cooked in a shell:

-Hard and soft -cooked eggs should be simmered and not boiled to prevent
over coagulation which causes the eggs to be tough.
-Optimum cooking time of eggs in shell as 20 -25 minutes.
-Refrigerated eggs should be warmed at room temperature to avoid
cracking.
-Water at room temperature should be used in before boiling.
Sometimes yolks become greenish. This is due to the formation of iron
sulfide. Darkening occurs in eggs when the PH of albumen is high. It may
also be a result of cooking too long at very high temperature. 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 the breaking of the egg using both the white and
the yolk during cooking like poaching, frying, scrambled egg or omelet.

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 Culinary Uses of Eggs
Eggs as a binder and thickening agent
When used as a binder or thickener, the hydrophilic colloids of yolks
and whites, due to the presence of proteins are converted into hydrophobic
colloid thus turning it into a gel.
At high temperature, the gel toughens. This explains why the white
becomes an opaque mass when cooked at a temperature at 62 degrees C.
For egg yolk, coagulation starts at 65 degrees C.

Eggs as a Leavening agent

Baked products such as sponge cakes, chiffon cakes, meringues and
souffle’s make use of eggs as leavened resulting in a light, airy texture. This
is explained by the incorporation of air during the beating of eggs. Foam is
formed when the albumen surrounds a colloidal system of air bubbles. When
beating egg whites, over beating must be avoided as this tends to stretch the
albumen and would result in a dry, watery appearance.

Variety of Egg Dishes

Coddled eggs – place cold eggs into already simmering water and
simmer for 30 seconds.

Soft – cooked eggs – place cold eggs into already simmering water and \
simmer for 3 to 4 minutes.

Medium-cooked eggs – place cold eggs into already simmering water and
simmer for 5-7 minutes.

Hard Cooked eggs – bring the water to boil and immediately lower the
temperature to a simmer. Begin timing the cooking at this point. Drain
immediately and place under cold running water to stop cooking.
Cook small eggs – 12 minutes
Cook medium eggs for – 13 minutes
Cook large and extra-large eggs – 14 – 15 minutes

Poached eggs – break each egg into a cup, slide the egg carefully in to
poaching water (water, salt and vinegar). A good cooked poached egg has a
compact, glossy, tender white and unbroken, thickened yolk.

Standard quality Poached Eggs

1. Bright, shiny appearance
2. Compact, round shape, not spread or flattened
3. Firm but tender whites
4. Warm, liquid yolks

Critical Factors to consider

-Quality of eggs
-Temperature
-Amount of liquid
-The way the egg is put in the pan

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 Fried eggs – call for a perfectly fresh eggs, correct level of heat and
appropriate amount of cooking fat. Frying eggs may be served sunny side up (not
turned) or over (turned once).

Standard Qualities of Fried Eggs

1. White should be shiny, uniformly set, and tender, not browned,
blistered or crisp edges.
2. Yolk should be set properly according to the desired doneness.
Sunny side-up yolks should be yellow and well rounded. Yolk is
covered with a thin layer of coagulated white.
3. Relatively compact, standing high. Not spread out and thin.
4. Yolk should have a thin film covering coagulated from egg white and
sill remain slightly fluid.
5. Egg whites are opaque, firm and tender, not chewy, crisp or brown.
6. Perfect fried eggs have crispy edges and a wobbly, pinkish yolk.
7. Egg whites set and yolks are soft and runny.

Types of Fried Eggs

Sunny Side Up – Cooked slowly without
flipping until white is completely set but yolk
is still soft and yellow. Heat must be low or
bottom will toughen or burn before top is
completely set.
Basted – Do not flip. Add a few drops of
water to pan and cover to steam cook the
top. A thin film of coagulated white will cover
the yolk which should remain liquid.

Over-easy – Fry and flip over. Cook for 20 to

30 seconds, just until the white is just set but
the yolk is still liquid
.

Over-medium – Fry and flip over. Cook for 1

minute, until the yolk is partially set.

Over hard – fry and flip over. Cook for 2

minutes, until the yolk is completely set.

Photos credit to Heines V. Sison taken last June 10, 2021 at RTNHS school laboratory

Desirable qualities o Fried Eggs

1.Glossy
2.Moist
3.Tender

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 Scrambled eggs

Eggs can be scrambled in a sauté pan or

griddle. None stick surfaces make it easy to
prepare with a minimum amount of added
fat. Pans used for eggs should be reserved
for that use, if possible. A table fork, wooden
spoon, or spatula is needed for stirring the
eggs in cooking

Photo credits to Heines B. Sison taken at RTNHS school laboratory last June 10,2021.

Scrambled eggs whether prepared to order or to serve on a buffet

line, it must be served hot, fresh and moist. It can be made in two ways:
-stirred constantly over low heat for a soft delicate curd and creamy texture.
-stirred less frequently as they cook for a larger curd and a firm texture.

Choose eggs that are fresh, with intact shells. Adding a small
amount of water or stock (2 tsp/10ml per egg) to the beaten eggs will make
it puffer as the water turns to steam. Milk or cream may be used to enrich
the eggs. It can also be seasoned with salt and pepper or flavored with
fresh herbs, cheese, sautéed vegetables, smoked fish or truffles.

Do not overcook scrambled eggs or hold it too long. Overcooked

eggs turns tough, watery and turns green in steam table. Remember,
scrambled eggs should be soft and moist. Must not be tough nor burned
but completely coagulated.

Ingredients added to Scrambled eggs for Serving Variations:

-Herbs like chopped parsley
-grated cheese
-diced ham
-crumbled bacon
-sautéed diced onions & green bell pepper
-diced smoked salmon
-sliced cooked breakfast sausage
Omelets

Omelets are beaten mixture of eggs, cooked either over direct heat
or in oven. There are two styles of omelets.

French style/rolled omelet- starts out with

scrambled eggs, but when the eggs start to
set, it is rolled over.

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 American style/folded omelet – same as the
rolled omelet, often cooked on a griddle
rather than the pan. The scrambled egg is
folded in half

Photo credits to Heines B. Sison taken at RTNHS school laboratory last June 10, 2021

As with the scrambled eggs, the ability of the eggs to hold its shape is
irrelevant, but fresh eggs are preferable. Choosing eggs that are fresh and
intact shells are necessary. Omelets can be seasoned with salt, pepper and
herbs. Clarified butter or oil is the most common cooking fat.

Omelets may also be filled or garnished with cheese, sautéed vegetables or

potatoes, meats, smoked fish and etc. These are incorporated at the
appropriate point to be certain it is fully cooked and hot when eggs have
been cooked. Grated or crumbled cheeses will melt sufficiently from the
heat of the eggs, and are often added just before an omelet is rolled or
folded.

Factors in Making Quality Omelets

1. High Heat - omelet cooks so fast that its internal temperature never has
time to get too high. An opposite to the basic principle of low temperature
egg cookery.
2. Conditioned omelet pan- Pan must have sloping sides and be of the right
size so the omelet can be shaped properly. It must be well-seasoned or
conditioned/set to avoid sticking.

Suggested Omelet Fillings:

-Cheese
-Sautéed or creamed mushroom
-Creamed or curried chicken Creamed or buttered spinach
-Sautéed onions with bacon
-Sautéed onions and diced potatoes

Notes:
Options for filling an Omelet:
A pre-cooked filling may be added to the eggs after it has been smoothed
into an even layer and before the omelet is rolled. Make a slit to open top of
rolled omelet and spoon into the pocket the pre-cooked filling.

To give the omelet an additional sheen, rub the surface lightly with butter.

A perfect omelet, is fluffy, moist and tender, soft in the center, yellow in
color, without a hint of brown burnt color, oval in shape and all in one
continuous piece.

Baked Eggs
Baked eggs are also quick and easy to prepare.
Place a little butter in a custard cup. Put the cup in 175 degrees C(350
degrees F) oven until the butter melts.

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 Break an egg into the cup, and sprinkle with salt and pepper, then top
the egg with a little milk.
Bake 15 to 20 minutes or until the egg white is set.