LETRAN DE DAVAO, INC.

Seminary Drive, Tagum City

LEARNING GUIDE
TLE-COOKERY-10
SY: 2021-2022

Prepared by: ANNABELLE F. MCCARTHY

09218947809

Approved by: _____________________

Academic Coordinator
TOPIC: MARKET FORMS OF EGGS
USES OF EGGS IN CULINARY
VARIOUS EGG DISHES

LEARNING OBJECTIVES:
1. Identify the different Market forms of Eggs
2. Explain the different uses of Eggs in Culinary
3. Determine the various egg dishes in accordance with the prescribed
standards.

MOTIVATING ACTIVITY

https://images.search.yahoo.com/search/images?p=market+forms+of+eggs&fr=mcafee&imgurl=https%
3A%2F%2Fima

Video presentation by Ms. Arl, on Market Forms of Eggs

https://www.youtube.com/watch?v=xNWWs9p0qd8

PRE-ASSESSMENT
Direction: Write TRUE on the line before its number if the statement is correct. Write
FALSE if the statement is incorrect.

_______ 1. Large eggs weigh approximately 650 grams per dozen.

_______ 2. Eggs should always be cooked at low temperature.
_______ 3. A sunny-side up is lightly browned.
_______ 4. Milk adds body to scrambled eggs.
_______ 5. An omelet is cooked over low heat.
_______ 6. Poaching is cooking eggs outside the shell in water with
little vinegar.
________7. It is basted egg if the white is firm and the yolk is soft.
________8. Hard boiled eggs should be placed inside the refrigerator
to cool them.
________ 9. Eggs can be stored at room temperature.
________10. Scrambled eggs should be fluppy but never watery.

WEEKS 3 & 4

LEARNING ACTIVITIES

ACTIVITY I Discussion of the lesson

Focusing on Ideas and Terms
• Market forms of eggs
Eggs can be marketed in different ways depending on their use and methods
of cooking. They can be marketed fresh, fertilized, or preserved.
1. A fresh EGGS does not undergo any process. It is common and is
marketed easily and widely.
2. A FERTILIZED EGG is eaten boiled with partially developed chick.
 a. Balut is an 18-day fertilized duck egg, which has been hard
boiled. It is considered as Filipino delicacy
b. PENOY is usually a 14-day unfertilized duck egg, which has
been hard boiled. It does not have a fertilized duck fetus.
3. PRESERVED EGG-undergone one of the methods of food preservation.
a. Salted Egg is prepared by submerging it in boiled saturated salt
solution for 12 to 19 days, then hard boiled.
b. Century Egg-is done by preserving it in a mixture of salt, lime,
clay, and ash. It is wrapped in rice hulls for 4 to 5 weeks or even
months.
• Uses of Eggs in Culinary

Culinary use Method Examples of uses

Eggs can be used to bind Hamburgers
ingredients together as they Patties
Binding
are coagulated when cooked. Omelets
Quenelles

Beaten egg whites are added Stocks

Clarifying to remove impurities and Consommé Soups
produce a clear finish Aspic

Coating batters use whole Fried or deep-fried foods,

eggs and breadcrumbs to such as fish, meats, chicken
Coating provide a coating or and vegetables
protection for the food item
prior to cooking.

Whole eggs add flavour and Cakes

nutritional value. Puddings
Enriching
Pasta
Egg-nog drinks

Whipped egg yolks can hold Hollandaise

other ingredients together Mayonnaise
Emulsion
that do not normally mix,
such as oil and vinegar.

Sliced, sieved or chopped Consommé Royale

Garnishing hardboiled egg can be used Consommé Célestine
as a garnish.

Beaten whole egg or yolk Bread and bread rolls

brushed onto food items Duchesse potatoes
Glazing
before baking will give it a
gloss or glazed finish

Beaten egg yolks will Soups

Thickener coagulate and hold a liquid Custard
in suspension when heated.

https://sielearning.tafensw.edu.au/toolboxes/KitchenOps/tools/kitchen/hfood/e_uses.html
ACITVITY II Focusing on ideas of HOW’s
• How to make a fluppy scrambled eggs
Scrambled Eggs can be made in two ways: the eggs can be stirred constantly
over low heat for a soft delicate curd and a creamy texture, or stirred less
frequently as they cook for a larger curd and a firm texture.

Whether prepared to order or to serve on a buffet line, scrambled eggs must be

served hot, fresh and moist. Choose eggs that are fresh, with intact shells. Milk or
cream may be used to enrich the eggs. Scrambled eggs can be seasoned with salt
and pepper, and/or flavored or garnished with fresh herbs, cheese, sautéed
 vegetables, smoked fish, or truffles. Eggs can be scrambled in a sauté pan or on a
griddle.
Nonstick surfaces make it easy to prepare scrambled eggs with a minimum
amount of added fat. Pans used for eggs should be reserved for that use only, if
possible. A table fork, wooden spoon, or spatula is needed for stirring the eggs in
cooking.
Do not overcook scrambled eggs or hold them too long. Overcooked eggs are
tough and watery and will turn green in steam table. Scrambled eggs should be
soft and moist.
https://video.search.yahoo.com/search/video?fr=mcafee&p=simple+scrambled
+eggs#id=1&vid=faefc7b29e7c0e49a8546d108efa1047&action=click

• How to make a simple omelet

https://video.search.yahoo.com/search/video?fr=mcafee&p=How+to+make+a+
simple+egg+omelet#id=2&vid=ca69c96845b914303d50af7d1e1b8ede&action=c
lick
Omelets The rolled, or French-style, omelets start out like scrambled eggs, but
when the eggs start to set, they are rolled over. A folded or American style,
omelet is prepared in much the same manner, though it is often cooked on a
griddle rather than in a pan, and instead of being rolled, the American omelet is
folded in half.
There are two other styles of omelets, both based upon a beaten mixture of eggs,
cooked either over direct heat or in an oven. Choose eggs that are fresh, with
intact shells.
Omelets can be seasoned with salt, pepper, and herbs. Clarified butter or oil is
the most common cooking fat. Omelets may be filled or garnished with cheese,
sautéed vegetables or potatoes, meats, and smoked fish, among other things.
These fillings and garnishes are incorporated at the appropriate point to be
certain they are fully cooked and hot when the 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.
Two Factors for Making Quality Omelets
1. High Heat. This is an opposite to the basic principle of low temperature egg
cookery. The omelet cooks so fast that its internal temperature never has
time to get too high.
2. A conditioned omelet pan. The 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 to avoid sticking.
• How to poach an EGG
Poached eggs are prepared by slipping shelled eggs into barely simmering water
and gently cooking until the egg holds its shape. The fresher the egg, the more
centered the yolk, the less likely the white is spread and become ragged. Poached
eggs can be prepared in advance and held safely throughout a typical service
period to make the workload easier during service.
Slightly under poach the eggs, shock them in ice water to arrest the cooking
process, trim them, and hold them in cold water. Eggs are most often poached in
water, though other liquids, such as red wine, stock, or cream, can also be used.
Add vinegar and salt to the water to encourage the egg protein to set faster.
Otherwise, the egg whites can spread too much before they coagulate.
https://video.search.yahoo.com/search/video?fr=mcafee&p=Images+of+poach
ed+eggs#id=3&vid=7b05e525703b1bf39195faacc2ee6d3c&action=view
 Definition of terms

1. Sunny side up Cook 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.

2. 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.

3. Over easy Fry and flip over. Cook just until the white is just set but the yolk
is still liquid.

4. Poached eggs are prepared by slipping shelled eggs into barely simmering
water and gently cooking until the egg holds its shape. The fresher the
egg, the more centered the yolk, the less likely the white is spread and
become ragged.
5. Scrambled eggs can be made in two ways: the eggs can be stirred
constantly over low heat for a soft delicate curd and a creamy texture,
or stirred less frequently as they cook for a larger curd and a firm texture.
Whether prepared to order or to serve on a buffet line, scrambled
eggs must be served hot, fresh and moist.

https://images.search.yahoo.com/search/images?p=images+of+basted+eggs&fr=mcafee&i
mgurl=https%3A%2F%2Ffanyv88.com%3A443%2Fhttps%2Fthecookful.com%2Fwp-
content%2Fuploads%2F2018%2F04%2FBasted-Egg-
DSC_1224.jpg#id=7&iurl=https%3A%2F%2Ffanyv88.com%3A443%2Fhttps%2Fthecookful.com%2Fwp-
content%2Fuploads%2F2018%2F04%2FBasted-Egg-DSC_1224.jpg&action=click

FORMATIVE ASSESSMENT (breakfast with family)

Direction: Choose one method of preparing egg dishes and serve during your
family breakfast. Take clear photos, compile, and submit. (LMS, GC)

ASSIGNMENT/PERFORMANCE TASK
Direction: In your own kitchen perform the suggested activities. Your product
and performance will be documented through video recording.
Submission: As agreed. (LMS, Messenger)
A. Show and tell how to cook your favorite egg dish.