2. COAGULATE – the solid or semisolid substance produced by coagulation.
EMULSIFIER – an agent that forms or preserves an emulsion, especially any food additive, such
as lecithin that prevents separation of sauces or other processed foods.
CLARIFIER – to remove solid matter from a liquid; to make into a clear or pellucid liquid.
1. AS A BINDER – helps other ingredients bind together.
2. AS A COATING AGENT – helps hold the crumb mixture to the food when heated during the
cooking.
3. AS THICKENING PROPERTIES – the protein in eggs will thicken when heated and become
firm.
4. AS AN EMULSIFIER – permits small globules of one liquid to be inter-dispersed in another
liquid.
USES OF EGGS
TECHNICAL TERMS
3. 5. WHEN A LIQUID FREEZES, ICE CRYSTALS FORM – when eggs are added to a
mixture, it helps prevent there crystals from forming. Another, use of
eggs is the prevention of crystallization.
6. AS A CLARIFIER – the egg is used to make a broth clear.
7. AS A LEAVENING AGENT – helps to make a cooked product rise.
• 1. SUNNY SIDE-UP – the egg is fried on one side only.
• 2. BASTED EGG – an egg fried on one side with hot grease spooned over the top.
• 3. BOILED EGG – whole egg cooked in simmering water for twenty minutes.
• 4. SCRAMBLED EGGS – egg and milk mixture cooked in a hot pan.
• 5. POACHED EGGS – raw egg cooked in hot water or in as egg poacher.
• 6. OMELET – it is similar to scrambled egg.
METHODS OF COOKING EGGS
4. 1. STUFFED EGGS – boil and peel the egg. Slice the egg and arrange on platter.
Sprinkle with paprika and serve garnished with spring of
green onion, chives or parsley.
2. EGGS STUFFED WITH HERBED SHRIMP – stuffed hard-cooked eggs
served on the shrimp-yolk mixture. Garnish with mustard,
olives and thyme.
3. EGG CURRY – cut eggs in half, lengthwise. Pour into serving dish and
garnish with sliced tomatoes, cucumber and parsley leaves.
PLATING EGG DISHES
