tle10 wk2d2.pptx

1. TIPS FOR
SUCCESSFUL EGG
COOKERY

2. 1. Use fresh eggs.
2. Cook eggs at low to medium heat.
3. Use eggs that are clean and without
cracks.
4. Avoid over cooking eggs with shells
because it makes the egg white hard.
5. Peel hard-boiled eggs immediately
after required time under cold
running water.

3. COOKING EGG IN A SHELL
• Hard cooked eggs: place the eggs in a pot. Fill the pot
with enough water to cover the eggs. Bring to boil and
immediately lower the heat to a simmer depending on the
size of the egg.
• Coddled egg: put cold egg into already simmering water
and simmer to 30 seconds.
• Soft- cooked eggs: put cold eggs into already simmering
water and simmer for 3-4 minutes.
• Medium-cooked eggs: put cold eggs into already
simmering water and simmer for 5=7 minutes.

5. Cooking eggs
out of shell
Poached eggs are prepared
by slipping shelled eggs into
barely simmering water and
gently cooking until the
eggs holds its shape. The
fresher the egg, the more
centered the yolk.

6. Fried eggs call for perfectly
fresh eggs, the correct heat
level, and appropriate
amount of cooking fat and
deft hand. Maybe served
sunny side up, basted, over
easy, over medium, over
hard.

7. Scrambled egg this can be
made in two ways. The
eggs can be stirred over
low heat for a soft delicate
curd and creamy texture
or stirred less frequently
as they cook for larger
curd and fir texture.do
not over cooked
scrambled egg or hold to
long. Overcooked egg are
tough and watery and will
turn green in steam table.
It should be soft and
moist. A good scrambled
egg must not be tough nor
burned but completely
coagulated.

8. Omelettes the rolled or French-style
omelettes start out like scrambled
eggs, but when the eggs start to set,
they are rolled over. The American
omelette is folded in half. Omelette
maybe filled with cheese, sautéed
vegetables or potato, meats and
smoked fish among other things.
And are open added just before an
omelette are rolled or folded.

9. Baked eggs these are
quick and easy to
prepare. These are
prepared by breaking
the egg in a greased
heated custard cup
sprinkle with salt and
pepper and bake 15-20
minutes or until the
egg white is set.

10. EGG RECIPES

11. POACHED
EGG
Makes 3
servings
INGREDIENTS:
Eggs
Salt to taste
Water
Tools and equipment:
Sauce pan, Skimmer

12. Procedure:
1. Use an egg poacher. If an egg poacher is not available, use shallow pan with
enough water to cover the egg.
2. Heat the water to boiling point then reduce the heat to simmering.
3. Add a little salt.
4. Break the egg into a cup and slip quickly into the simmering Water.
5. Let the egg stay in the water for 3=5 minutes.
6. Remove the egg with a turner.
7. Serve immediately.

13. FRIED
EGG OR
SUNNY
SIDE UP
INGREDIENTS:
• 3 eggs
• ¼ cup oil
• Salt and pepper to taste
Tools and equipment:
• Saute’ pan [preferably non- stick pan],
kitchen turner

14. Procedure:
1. Heat oil to medium heat in a non- stick pan
2. Gently crack the egg in a cup before pouring into
the oil
3. Turn the heat to low when the egg white has set
4. Sprinkle salt and pepper on top.
5. Serve hot.

15. SCRAMBLED
EGG
INGREDIENTS:
• 3 eggs
• 3T milk
• Pinch of salt
• 1T oil for cooking
Tools and equipment:
Mixing bowl Turner, dish fork
or egg beater, saute’ pan,
steam kettle or tilting skillets

16. Procedure:
1. Break the egg in a bowl, add milk, and
add salt.
2. Beat the egg until light and fluffy.
3. Heat the oil in a non-stick pan.
4. Reduce the heat then pour the beaten
egg into the pan.
5. Lift the thickened portion. Let the
uncooked portion flow to bottom.
6. Cook until the mixture is ET.
7. Avoid overcooking.
8. Serve hot.

17. SHRIMP OMELLETE
INGREDIENTS:
• 3 eggs
• 100 g. shrimps, chopped finely
• 1 onion, minced
• 3 t. oil
• Salt and pepper to taste
Tools and equipment:
Mixing bowl, Fork or egg beater, Sauté pan, Kitchen turner

18. Procedure:
1. Sauté onion in oil.
2. Add chopped shrimps. Cook for 3 minutes.
3. Season to taste. Set aside.
4. Beat the eggs.
5. Heat oil.
6. Pour the beaten eggs.
7. Pour shrimps mixture over the beaten eggs.
8. Fold one side using spatula or turner.
9. Remove from fire.
10. Serve hot.

19. Stages in Foam
Formation

20. 1. Frothy – large air bubbles that flow easily
2. Soft Foam – air cells are smaller and more
numerous; foam becomes whiter; soft peaks are
formed when beater is lifted.
3. Stiff Foam – peaks hold their shape; when bowl is
tipped, it holds, moist and glossy
4. Dry- moistness and glossiness disappear; specks of
egg white are seen

21. FACTORS TO BE
CONSIDERED IN
FOAM FORMATION
(leavening agent)

22. 1. Beating time and temperature beating – as the time of
beating increase, both volume and stability of the foam
increases initially; resulting in bigger volume and finer
texture.
2. Beating Force – resulting in bigger volume and fine texture.
3. Freshness of Egg –produce bigger volume of foam.
4. Adding sugar – increase the stability of foams but delays
foams formation reduce volume.
5. Addition of soda – increase stability and volume.

23. 6. Lessen of adding salt – lowers quality of the foam.
7. Type of Egg – duck eggs do not foam well because they lack ovumucim.
8. Dilution of Egg White by Water – produces bigger volume but lesser
foam.
9. Applications of Foam in Cookery –
a. *as leavening
b. *as meringue *structural and textural agent
c. Structural and textural agent

24. Suggested fillings use for
egg omelette:
1. Cheese
2. Sautéed onions or
mined carrots and
potatoes
3. Creamed or curried
chicken meat.
4. Sautéed or creamed
spinach or mushrooms.