GRADE 10 COOKERY 10 TYPES OF EGG AND USES FOR CULINARY

1. Types of
Eggs

2. ● Eggs of some birds have been used as
food for as long as anyone could
remember.
● Eggs are full of rich nutrients that are
essential for health.
● Chicken eggs come to mind as these are
most commonly consumed eggs
throughout the world.
Types of
Eggs

3. Types of Eggs:
Chicken Eggs
Are the most popular and
most widely consumed eggs
of the world.
These eggs are the common sold in the
market. These eggs are least healthy
because they are kept in congested cages
and feed with special protein and
antibiotic.
These are pure , natural and healthy eggs. It
is quite and expensive compare to other
types of eggs. They are not given any sort of
chemicals and free from herbicides.
These eggs are healthier than standard
eggs but least healthy compared to
organic eggs. They are freely allowed
to move and roam around but they
are fed with normal vegetables.
Standard Eggs
Organic Eggs
Free-Range Eggs

4. Types of Eggs:
Barn Eggs
These come from hens that are still very intensively
farmed but are not confined to cages. Free-range
hens are allowed more space and some outdoor
living.
These are tiny , with pretty speckled shells and delicate
flavor. They have a similar nutritional composition to a
hen’s eggs. 6 quail eggs roughly equivalent to a single
hen’s egg. It also contains large quantity of proteins
and vitamins and only contain 14 calories.
Quail Eggs

5. Characteristic of Quality Fresh
Eggs:
It should have
rough , chalky, and
unbroken shell.
6
1
7
2
3
4
5
It should sink in
water.
It should have
round and firm
yolk.
It has small air
cell.
It should have
light and thick
white part.
It has round ,
well-centered yolk.
It has clean , un
cracked shell with
normal shape.

6. Egg Grades:
GRADEAA
Eggs must have clean, unbroken shells
of normal shape. The whites should be
clear and reasonably firm, so that the
yolk is only fairly well defined. Finally,
it must be practically free of any
apparent defects.
GRADEB
Suitable for use baking
and scrambled eggs.
GRADEA
Slightly fresher than grade
A. Best used for fried and
poached eggs

7. Egg Sizes:
Egg sizes are actually determined by weight. The minimum
weights per dozen for each size are :
: 30 OUNCES
: 27 OUNCES
: 24 OUNCES
: 21 OUNCES
: 18 OUNCES
: 15 OUNCES

8. Fresh Eggs or Shell Eggs:
These are most often used
for breakfast cookery.
Frozen Eggs:
Made from high-quality
fresh eggs and are excellent
for use in scrambled eggs ,
omelets , French toast and
in baking.
MARKET FORMS OF EGGS
Dried Eggs:
Dried eggs are used
primarily for baking. They
are not suggested for use
in breakfast cookery.

9. • Proper storage is essential for maintaining quality.
• Eggs keeps for weeks if held at 36 degrees F. (2 degrees C) but lose quality if
held at room temperature.
• Egg must be stored in the refrigerator to maintain Grade A quality.
• Ideal Storage is at 2 to 5 degrees Celsius with 85% away from humidity
• Eggs required for cooking should be allowed to slowly reach a temperature of 20
degrees C.
• For pastry work , avoid using eggs directly from refrigerator.
StoringEggs:

10. Uses of Eggs in Culinary Arts
Eggs are very useful in preparing and cooking
different kinds of dishes either as full menu
or breakfast dishes.

11. As Binder-
Helps other
ingredients bind
together.

12. As Coating
agent-
egg help to hold the crumb
mixture to the food when heated
during the cooking process.

13. As thickening
agent-
protein in eggs will thicken when
heated and become firm.

14. As an
Emulsifier
agent-
letting the two
immiscible ingredients
be miscible.

15. Prevent
Crystalization-
When eggs are added to a mixture,
it helps prevent crystal from forming.

16. As a clarifier-
The egg is used
to make a broth
clear. .

17. As a leavening
agent-
helps to make a cooked
product rise..

18. Methods of Cooking Eggs:
Sunny side up Basted Egg

19. Methods of Cooking Eggs:
Boiled Egg Scrambled Egg

20. Methods of Cooking Eggs:
Omelet Egg
Poached Egg