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Lesson 3

The document discusses market forms of eggs, ways of cooking eggs, and culinary uses of eggs. It identifies three main market forms - fresh eggs, frozen eggs, and dried eggs. It then describes various cooking methods like dry heat, moist heat, with or without oil. It explains the effects of heat on eggs like protein coagulation and formation of greenish marks with overcooking. Various culinary uses of eggs are outlined like being cooked and served as-is, used as an emulsifier, binding agent, thickening agent, and gelling agent. The stages of foam formation when whipping egg whites are defined. Factors that affect foam formation like beating time/temperature, additions of acids/sugars,

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Nika Katano
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73 views44 pages

Lesson 3

The document discusses market forms of eggs, ways of cooking eggs, and culinary uses of eggs. It identifies three main market forms - fresh eggs, frozen eggs, and dried eggs. It then describes various cooking methods like dry heat, moist heat, with or without oil. It explains the effects of heat on eggs like protein coagulation and formation of greenish marks with overcooking. Various culinary uses of eggs are outlined like being cooked and served as-is, used as an emulsifier, binding agent, thickening agent, and gelling agent. The stages of foam formation when whipping egg whites are defined. Factors that affect foam formation like beating time/temperature, additions of acids/sugars,

Uploaded by

Nika Katano
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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LESSON 3: Preparing and

Cooking Egg Dishes


LESSON OBJECTIVES

•1. Identify the market forms of


Eggs
•2. Ways of Cooking eggs and
culinary uses
Market Forms of Eggs
1. FRESH EGGS-may be
bought individually, by
dozen or in tray of 36
•2.Frozen Eggs- are made
of high grade raw eggs.
They come in the form of
whole eggs with extra
yolks and whites.
3. Dried Eggs- This market form of
egg is seldom used. Their whites
are used or preparing frosting. It
is used primarily as ingredients in
food industry and are not usually
sold directly to consumers.
USES OF EGGS IN CULINARY
•It can be cooked by dry
heat, moist heat, with
or without oil, as simply
or as detailed as one’s
inclination for an
instant.
EFFECTS OF HEAT
ON EGGS
1. Coagulation of proteins:
white at 60-65 °C, yolk at 65-70°C.
• Beyond this temperature, over
coagulation takes place and water is
press out resulting to decrease and
tougher product.
2.Formation of greenish
mark at the interface of
the yolk. and white
when white when
egg is overcooked.
Due to the reaction between the iron in the yolk
and the hydrogen sulfide release from the sulfur
containing ferrous sulfide.
• Reaction is favored by
- High cooking temperature
- Prolonged cooking
• Reaction is stop by instant cooling of the egg
(ex. by soaking it in cold water) after cooking.
Uses of Egg
1. Cooked and served “as is”

• In the shell – soft cooked (5 minutes simmering) or hard


cooked (15 minutes simmering).
• poached – cooked in simmering water; addition of salt
and vinegar quickens coagulation.
• fried – keep low to moderate temperature
• scrambled – addition of sugar delays coagulation; addition
of liquids and acids reduces coagulation point.
• omelet
2.Eggs as emulsifier

• Lecithin and lysolecithin are responsible for


exceptional ability of egg yolk to act as emulsifying
agent; both are phosphoproteins containing polar
and non- polar ends such as that the polar end holds
water while the non-polar end holds the fat, thus,
prevent oil droplets in suspension from merging.
3. As
binding, thickening agent, and gelling
agents.
• Eggs are useful as binding, thickening and
gelling agents because they contain proteins
that are easily converted by heat.
• Using whole egg requires lower coagulation
temperatures resulting in harder gel.
• Addition of sugar, raises coagulation
temperature producing softer weaker gel.
• Softer gel is produced with the addition of
burnt milk and acid
• In cooking custards, Bain Marie, double
boiler or steamer is used to avoid boiling
which can produce spongy custard
• Soft custards are produced by constant
stirring.
4. As foam
• When egg is beaten albumen is reversed,
air is absorbed as white is stretched into
thin films
• With continued beating, the air cells are
subdivided and volume is increased.
• Protein network dries up and balances
the gas or air foams
Stage 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 or Overwhipped

moistness and
glossiness
disappear; dots of
egg white are
seen.
Factors to be considered in foam
formation
1.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 gummier, thus, hard to
beat/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.
4.Stored eggs foam faster but
produce similar volume than
fresh egg.
4.Acids (e.g. cream of tartar, 1 t.
per cup) increase the stability of
foams, but when added too early,
delay foam formation thus,
increases the time necessary for
beating.
5.Sugar also increases the stability
of foams but delays foams
formation ,thus it should be added
after foaming has started and soft
peaks are formed.
6.Addition of soda
increases stability and
volume
7.Addition of salt lowers
quality of the foam
8.Mixture of egg white
by water produces
bigger volume but lesser
foam.
Applications of foam in
cookery

1.as expander e.g. in


angel cake, sponge
cake, chiffon cakes
2. As frosting.
4. As Coloring and
flavoring Agent
4. As
Coloring and
flavoring
Agent
Egg Products
1. Balut
from duck
eggs
2. Pidan Egg
PICKLED EGG
How to create a Foam formation from Albumen of Eggs?
QUESTIONS?
ACTIVITY 3
1.Explain briefly why a
greenish discoloration
appears on a hardboiled
egg?
2.Explain why
coagulation of protein
occur in egg?
Observe proper use of sentences/grammar
and avoid erasures.
Content fair Good Very good
8 9 10
Knowledge Learner is able to Learner is able to Leaner is able to
convey limited convey a few convey several
Ideas on the ideas ideas on the
effect of heat on on the effect of effect of heat on
eggs heat on eggs egg with
with little with some appropriate
knowledge degree of degree of
knowledge knowledge

Accuracy Work was work was Work was


organized and organized and organized and
planned with little planned with planned with
effectiveness some appropriate
effectiveness effectiveness.

Effort Learner put little Learner put Learner exert full


or no effort on some effort into effort into this
this activity this activity activity.
INDIVIDUAL PERFORMANCE TASK 1

Make the stages of


foam formation of the
egg.
Materials to bring for tomorrow
(individually)

1. Fork/ Whireshisk
2. Large Bowl
3. 1 to 2 Eggs
4. Dish Towel
5. Container for your Meringue
Dimensions Highly Skilled Moderately Unskilled No
skilled 20 18 points skilled 15 10 points attempt
points points 5 points

Use of tools, Appropriate Appropriate Appropriate Never No


equipment selection, selection, selection, selects, attempt
and preparation preparation preparation prepares to use
materials and use of and use of and use of and use tools/
(20%) materials materials materials and appro- equip-
and and tools/ tools/equipm priate ment
tools/equipm equipment ent materials
ent all the most of the very often and tools/
time time equip-
ment

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