This document discusses eggs and their uses in culinary arts. It covers the components and nutrition of eggs, as well as their various uses as an emulsifier, binding agent, and leavening agent. The document also discusses grading, storing, and cooking eggs, identifying the different parts of an egg and factors to consider like temperature. Lastly, it addresses presenting and evaluating egg dishes based on appearance, texture, and flavor.

1. EGG DISH
PREPARATION
Prepared by: Mrs. Jinnevie B. Fuentes

2. LESSON 1
EGGS IN CULINARY
ARTS

3. Learning Objectives
3.
Determine the nutritive value provided
by eggs.
Identify the components of an egg.
2.
Enumerate the uses of eggs in
culinary arts.
1.

4. EGGS
EGGS are poultry products that came from
domesticated chickens, ducks, and quails among
others which are produced as foods for human
consumption.
- The most popular and widely consumed eggs are
the CHICKEN EGGS.
- Eggs is a versatile and inexpensive ingredients.

5. USES OF EGGS IN CULINARY ARTS
It acts as an emulsifier.
It serves as a liaison (binding agent) in soups
and sauces.
It is used as a medium for creating smooth
texture for soups and sauces.
It is used in clarifying liquids, such as
consommes.

6. USES OF EGGS IN CULINARY ARTS
It holds the breading together and makes it
adhere to the products.
It thickens custards and puddings.
The whipped egg white leavens batters and
souffles.
It serves as a wash for baked products to
produced a shiny, golden brown crust.

7. COMPOSITION AND
NUTRITION VALUE OF
EGGS

8. The 3 main parts of the EGG
1. YOLK – it is the yellow or orange portion
found in the center of the egg. It constitutes
approximately 31% of the whole weight of an
egg. It contains latebra , which means the
center to the germ where the development of
the thick begins.

9. The 3 main parts of the EGG
2. WHITE – it is also called albumen. It
constitutes approximately 58% of the weight
of an egg.

10. The 3 main parts of the EGG
3. EGGSHELL- It is made up of calcium
carbonate, which serves as a protective
covering of an egg to maintain its freshness.
It constitutes 11% of an average size of egg.

11. Parts of an Egg

12. Nutritive importances of an egg
1.It is a source of protein.
2.It contains appreciable amount of minerals,
especifically iron and phosphorus.
3.It contains vitamins A, B (specifically thiamin,
riboflavin and niacin), and D.
4.It contains oleic or omega-9, which is an
unsaturated fat.

13. Characteristics of Eggs
The egg white is high in protein. It toughens when
overcooked, just like meat and poultry. It
coagulates at a temperature of 60°C TO 65°C.
The egg yolk is rich in fat. However, it becomes hard and
chalky when it is overcooked. It should be cooked in slow
rate with moderate heat at a temperature between 65°C
and 70°C.
In cooking eggs, the water temperature should not
exceed to 70°C while taking consideration of the rate of
cooking including the intensity of heat applied.

14. LESSON 2
PREPARING AND
COOKING EGGS

15. Learning Objectives
3.
Determine the aspects to be considered in
grading eggs to be purchased.
Recognize the importance of grading
eggs.
2.
Identify the market forms of eggs.
1.

16. MARKET FORMS OF EGGS
1. A fresh egg does not undergo any process. It
is common and is marketed easily and widely.
2. A fertilized egg is eaten boiled with particially
developed chick.
a. Balut – is an 18 day fertilized duck egg,
which has been hard boiled.
b. Penoy – is usually 14 day unfertilized duck
egg, which has been hard boiled.

17. MARKET FORMS OF EGGS
3. A preserved egg undergone one of the
methods of food preservation.
a. Salted egg – is prepared by submerging it in
boiled saturated salt solution for 12 to 19
days then hard boiled.
b. Century egg – is done by preserving it in a
mixture of salt, lime, clay and ash. It is
wrapped in rice hulls for 4-5 weeks or even
months.

18. SALTED EGG CENTURY EGG

19. GRADING OF CHICKEN EGGS
1. Eggshell color: Eggs are classified into white,
brown or mixed
2. Weight classes: Eggs are graded according to
their weight.
SIZES WEIGHT
XL 62 grams or more
L 55 to 61 grams
M 48 to 54 grams
S 41 to 47 grams
Pewee or very small Less than 41 grams

20. GRADING OF CHICKEN EGGS
3. Quality:
QUALITY
FACTOR
A B C D
SHELL • Clean
• Unbroken
• Normal
shape
• Clean
• Unbroken
• Normal
shape
• Moderatel
y stained
• Unbroken
• Slightly
abnormal
in shape
• Moderately
stained
• Unbroken
• Abnormal in
shape
AIR CELL • 1/10 cm or
less in
depth
• Practically
regular
• ½ cm or
less in
depth
• Practically
regular
• 1 cm or
less in
depth
• May be
loose or
bubbly
• May be
over 1 cm
in depth
• May be
loose or
bubbly

21. QUALITY
FACTOR
A B C D
WHITE • Clear
• Firm
• Clear
• May be
reasonably
firm
• Clear
• May be
slightly weak
• May be weak
and watery
• Small clots or
spots may be
present
YOLK • Outline
defined
• Round
and firm
• Free from
defects
• Outline
may be
fairly well
defined
• Round and
firm
• Free from
defects
• Outline may
be well
defined
• May be
slightly
enlarged and
flattened
• Practically
free from
defects with
slightly
embryonic
development
• Outline may
be well
defined
• May be
enlarged and
flattened
• May clearly
show visible
embryonic
development
and show
other serious
defects

22. STORING EGGS
1. Eggs should be stored at a temperature of
36°F(2°C) in refrigerators. Fresh eggs have a shelf
life of several weeks with little loss of quality.
2. Store the eggs away from strong-smelling food
since eggs can be absorb odors through their shell.
3. Avoid removing the eggs from the original carton or
package when placing them inside the refrigerator.
4. The narrow pointed end of eggs should be stored
down.

23. LESSON 3
PRESENTING AND
EVALUATING EGG
DISHES

24. Learning Objectives
Determine the aspects to consider in
evaluating egg dishes.
2.
State the factors in presenting egg
dishes and apply them when preparing
the dishes in the laboratory
1.

25. FACTORS TO CONSIDER IN
PRESENTING EGG DISHES
1. Plate. Make sure the plate to be used is clean.
Consider the portion size and accompaniments
of the egg dish.
2. Garnish. Ingredients such as a dash of herb,
vegetable or spice can be used as a garnish. A
sauce can also be placed.
3. Side dish. The side dish accompanies the egg
dish on the plate.

26. ASPECTS TO CONSIDER IN
EVALUATING EGG DISHES
1. Appearance. The egg yolk should be bright
yellow and not faded when cooked. The white
on the other hand, should opaque with no
indication of greening.
2. Food texture. The dish should not have visible
fat or oil.
3. Overall dish flavor. Seasonings and flavorings
added to the egg dish should compliment with
the overall flavor of the dish.