Eggs can be sold fresh, frozen, or dried. They are also sold processed as bulk whole eggs or separated whites and yolks, pasteurized, or dried powdered eggs. Eggs can be cooked in many ways - boiled, poached, fried, scrambled, or made into an omelet. Heat causes egg proteins to coagulate and can cause a greenish discoloration between the yolk and white if overcooked due to a reaction between iron in the yolk and hydrogen sulfide in the white. Immediate cooling after cooking prevents this discoloration. Eggs are used in cooking for their emulsifying, binding, thickening, gelling, coloring, flavoring, and foaming

1. Market Forms of Egg

2. 1. Fresh Eggs or shell
eggs.
2. Frozen Eggs
3. Dried Eggs

3. Eggs are also sold in
several processed
forms:

4. a. bulk or fluid whole
eggs whites, and egg
yolks.
b. Pasteurized eggs
c. Frozen egg products
d. Dried powdered eggs

5. Uses of Eggs
in Culinary

6. Egg is cooked in many
ways. It can be the main
protein dish; it can be
a main or accessory
ingredient in dishes
from appetizers to
desserts.

7. It can be cooked by dry
heat, moist heat, with or
without oil, as simply or
as elaborately as one‘s
inclination for the
moment. Indeed it can be
eaten anywhere.

8. Effect of Heat on Eggs

9. 1. Coagulation of proteins:
2. Formation of greenish
discoloration at the
interface of the yolk and
white when egg is
overcooked

10. Due to the reaction
between the iron in the
yolk and the hydrogen
sulfide liberated from
the sulfur containing
ferrous sulfide.

11. Reaction is favored by
- High cooking temperature
- Prolonged cooking

12. Reaction is prevented
by immediate cooling of
the egg (e.g. immersing
in cold water) after
cooking

13. Uses of Egg

14. 1.Cooked and served ―as is
A.In the shell- soft-cooked
(5min.simmering)or
hardcooked
(15min.simmering)

15. B.Poached – cooked in
simmering water;
addition of salt and
vinegar hastens
coagulation

16. C. Fried – keep low to
moderate temperature
D. Scrambled – addition of
sugar delays coagulation;
addition of liquids and
acids decreases coagulation
point
E. Omelet

17. 2. Eggs as emulsifier
3. As binding,
thickening agent, and
gelling agents

18. 5. As coloring and
flavoring agent.
4. As foam.

19. Egg Dishes
1. Eggs cooked in a shell
2. Eggs prepared out of
the shell

20. Culinary Uses:
1. Eggs as a thickening
agent and binder
2. Eggs as leavening
agent