The document discusses eggs as functional foods and provides instructions on different ways of cooking eggs. It lists 12 different egg dishes - hard boiled, soft boiled, scrambled, omelette, sunny side up, poached, baked, deviled, fried, quiche, French toast, and toad in the hole. For each dish, it explains the cooking method and key characteristics. The objectives are to identify ingredients, cooking methods for eggs, and prepare egg dishes to standard recipes with appropriate taste.

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Egg maybe considered as functional foods.
Functional foods are foods that may have health
benefits beyond their traditional value.

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OBJECTIVES:
 Identify and prepare ingredients according to
standard recipes
 Identify the ways of preparing and cooking egg
 Distinguish either eggs are cook in a shell or
prepared out of the shell
 Cook egg dishes with appropriate taste and
seasoned in accordance with the prescribe standard.

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Different ways
of cooking eggs

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1. HARD BOILED EGG
• Egg is cooked in its
shell in boiling water.
• The “hard” refers to
the consistency of
the egg white (or
albumen) and the
yolk

6. z 2. SOFT-BOILED EGG
• In this process,
eggs follow the
same process as
hard boiled eggs,
but you cut the
cooking time
roughly in half.

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3.SCRAMBLED
Technically
means that the
whites and
yolks are
broken and
mixed

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Indicates that the
scrambled eggs are
cooked until they have
stabilised into a usable
form and topped with
other ingredients :
-cheeses
-meats
-vegetables
Anything
4.omelet

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5.SUNNY-SIDE-UP
Means your egg
yolk look like a
bright morning sun
To make : crack an
egg directly into
your greased frying
device.

10. z 6. POACHED EGG
• Process ties with soft
scrambled as
preparation.
• It is like boiling but with
out the shell, or like over
medium that skips
contact with the pan
• These means you are
avoiding any hard edges

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7.BAKED EGG
• Eggs are cracked
and baked in a dish

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8.DEVILED EGG
• Are hardboard chicken
eggs that have been
shelled, cut in half, and
filled with a past made
from the egg yolks mixed
with other ingredients
such us MAYONNAISE
and MUSTARD

13. z 9.FRIED EGG
• Is a cooked dish made
from one or more eggs
which are removed
from their shells and
placed into a frying
pan, usually without
breaking the yolk
andfried with minimal
accompaniment

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10.QUICHE
Is a French tart
consisting of pastry
crsut filled with
savory custard and
pieces of cheese,
seafood, or
vegetables

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11.FRENCH TOAST
• t is a dish made if
sliced bread soaked
in eggs and
typically milk, then
fried
• Alternative names
and variants include
eggy bread.

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12.TOAD
• Process includes
breaking an egg
into each hole in
bread, being
careful not to
break the yolk.

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THAT’S ALL THANK YOU FOR
LISTENING!!! 💜

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QUIZ:
 DIRECTION:Identify what kind of egg is in the
picture.
1. 2.

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 3.
4
.

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 5.

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II.

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