Cookery 10 TLE HOME ECONOMICS

2. RIDDLES
•“ a container without hinges,
key, or lid, Yet a golden
treasure lies inside me.
What am I ? ”

3. •If I had 4 eggs and a
thief gave me 3 and my
rooster laid 5 more How
many do I have?

4. I have 10 eggs. I break
3, I fried 3 and I ate 3
how many eggs are
left?

5. PREPARING EGG
DISHES

6. Lesson Objectives:
•Give the definition and characteristics of eggs;
•Cite the nutritive value and components of egg
•Enumerate the methods of determining the
freshness of eggs;
•Name the market forms of eggs and the uses of
eggs in cooking;

7. GET STARTED
•Eggs are common favorites in
one’s breakfast. They are served in
a variety of ways.
•They can be hard-or soft cooked,
poached, fried, scrambled, or made
into an omelet.

8. Definition and Characteristics of Egg
• Eggs are poultry products from chickens,
ducks, and quails that are eaten as food.
• Unclassified eggs refer to a chicken eggs
because they are the most widely consumed
in the Philippines and many other countries.
• Duck eggs are the second most popular sold
in the form of salted egg or itlog na maalat,
balut, and penoy

9. Definition and Characteristics
of Egg
• Quail eggs are equally as popular as duck
eggs.
• They are boiled, rolled in batter, then deep
fried. It is also popular street food for all
persons across ages and social groups.
• They are also used as major ingredients in
popular dishes such as chopsuey, embutido,
birds nest and soup with shrimp and quail
eggs, picadillo, and vegetable salads.

12. The four main parts of an egg
1. The yolk or the yellow or orange portion
is found at the center of the egg. It
constitutes 31% of the total weight of
the whole egg.
2. The egg white, which is called the
albumen. It constitutes 57 % of the
egg’s total weight.

13. The four main parts of an egg
3. The shell membranes consisting of the inner
and outer membranes. They can easily be seen
when peeling a hard cooked egg. It is the thin,
soft, translucent film between the egg white
and the shell.
4. The shell is the hard case or outer covering
protecting the egg whites and the egg yolk. It
consists mainly of calcium carbonate. It has
tiny pores that allow gases to pass through for
the developing embryo.

14. NUTRIENTS COMPOSITION OF DIFFERENT
EGGS
1. CHICKEN EGG
Energy- 160 kilocalories Iron- 2.8 mg
Protein- 12.4 grams Vitamin A- 302 mg
Fat-11 grams Thiamine- 0.07 mg
Carbohydrates- 2.8 grams Riboflavin- 0.39 mg
Calcium- 74 mg
Phosphorus- 180 mg

15. NUTRIENTS COMPOSITION OF DIFFERENT
EGGS
1. DUCK EGG
Energy- 177 kilocalories Iron- 2.8 mg
Protein- 11.7 grams Vitamin A- 94 mg
Fat-12.6 grams Thiamine- 0.27 mg
Carbohydrates- 4.1 grams Riboflavin- 0.56 mg
Calcium- 71 mg
Phosphorus- 174 mg

16. NUTRIENTS COMPOSITION OF DIFFERENT
EGGS
1. QUAIL EGG
Energy- 153 kilocalories Iron- 2.1 mg
Protein- 11.8 grams Vitamin A- 330 mg
Fat-10.6 grams Thiamine- 0.15 mg
Carbohydrates- 2.7 grams Riboflavin- 0.34 mg
Calcium- 80 mg
Phosphorus- 223 mg

17. NUTRIENTS COMPOSITION OF DIFFERENT
EGGS
1. QUAIL EGG
Energy- 153 kilocalories Iron- 2.1 mg
Protein- 11.8 grams Vitamin A- 330 mg
Fat-10.6 grams Thiamine- 0.15 mg
Carbohydrates- 2.7 grams Riboflavin- 0.34 mg
Calcium- 80 mg
Phosphorus- 223 mg

18. GRADING OF EGGS
• Eggs are graded based on the following;
• 1. Color- white, brown, mixed
• 2. Weight- sale of eggs is based on the size of the egg, which is based
its weight in grams
 jumbo = 69 grams/more
Extra large = 62-68 grams
Large = 55 to 61 grams
Medium= 48-54 grams
Small= 41-47 grams
3. Quality-eggs are sorted based on some characteristics of the shell,
egg white, egg yolk, and air cell, other than the color and weight of the
egg.