4. FRESH EGGS
• Chicken Eggs rank first in the Filipino diet followed by duck eggs and
quail eggs. In the market, fresh eggs are graded as:
SIZE WEIGHT PER DOZEN
Jumbo 30 oz.
Extra Large 27 oz.
Large 24 oz.
Medium 21 oz.
Small 18 oz.
6. DRIED EGGS
• Easy to use and measure
• Dried whole eggs – Two tablespoons of dried whole
eggs and 2 ½ tablespoons of water are equal to a
medium-size fresh whole eggs
• Dried egg yolks
• Dried egg whites
8. FROZEN EGGS
• Eggs out of the shell are frozen until needed
• Economical; spoilage is eliminated and space
saving
• Recommended for bakery, hotel, and
restaurant use
10. SALTED EGGS
• Duck eggs are preferably in making salted
eggs.
Why are salted eggs duck eggs?
- Salted egg are widely made by duck eggs due to its
distinctive characteristics than other egg. The
average of duck egg dimension is bigger than chicken
egg, it reaches 70-80 gram per egg. The duck egg has a
larger pore than other eggs that accelerate salt
penetration into eggshell.
12. USES OF EGGS IN CULINARY ARTS
a. Breakfast food
b. Leavening agent
c. Thickening/Binding agent
d. Emulsifying agent
e. Garnishing
f. Adds color
13. A. BREAKFAST FOOD
• Chicken is the main
source of eggs cooked for
breakfast. Eggs are easy
to prepare especially if
there is limited time. The
simplest method of
cooking eggs is cooking
them in the shell.
Eggs Cooked in the
Shell
1. Soft-cooked eggs
2. Medium-cooked eggs
3. Hard-cooked eggs
14. EGGS COOKED
OUT OF THE SHELL
• Poached Eggs
- Egg cooked out of the shell in water
in a swallow pan with boiling salted
water.
16. EGGS COOKED
OUT OF THE SHELL
• Shirred
- Otherwise known as baked egg
- Cooked in the pans which are
greased before putting the eggs
17. EGGS COOKED OUT
OF THE SHELL
• Scrambled
- The eggs are salted and beaten by fork
or eggbeater
18. EGGS COOKED
OUT OF THE SHELL
• Omelet
- Otherwise known as TORTA
- Similar to scrambled egg but with fillings such as the
following:
• Meat
• Fish, shrimps, crabs
• Chopped ham
• Chopped bacon
• Cheese
• Mixed vegetables
• Green onions
• White onion
• mushroom
19. B. LEAVENING AGENT
• Egg whites, when beaten correctly, play an important
role a leavening agent in baked products by producing
stable foam the incorporated air, thus increasing the
volume and tenderness of sponge cake, angel food
cake and chiffon cake.
Stages of beaten egg whites
1. Frothy
2. Soft peaks
3. Stiff and dry/overbeaten
20. C. THICKENING/BINDING AGENT
1. Egg whites thicken at 100°C and would not flow at
61°C.
2. Egg yolk coagulate at 65°C and would not flow at
70°C.
3. Whole eggs coagulate between 60°C and 65°C.
4. Eggs serve as thickening agent in making Philippine
custard or leche flan, and pudding.
5. Eggs serve as binding agent when mixed with pieces
of food as in the preparation of croquettes, lumpia,
21. D. EMULSIFYING AGENT
1. The protein in an egg, especially the yolk, is
necessary in producing permanent emulsion of oil in
liquids, as making mayonnaise.
2. Mayonnaise is an oil-in-liquid mixture called emulsion.
If the oil-in-liquid dispersion is broken, the resulting
products is useless because the oil would separate
from the liquid layer.
22. E. GARNISHING
1. Hard-cooked eggs are used to garnish pancit
Malabon, Palabok, Paella, and morcon.
2. Scrambled eggs are usually used to garnish fried rice.
23. F. ADDS COLOR
1. Chicken eggs and color to baked products.
2. Duck eggs add color to fresh lumpia wrapper.
