This document discusses different forms of eggs including fresh, frozen, and dried eggs. It explains how eggs are used in cooking through various methods like coagulation, emulsification, and as a binding or thickening agent. The document outlines the steps in making egg foam from frothy to stiff peaks and factors that affect foaming such as beating time, freshness, and additives. Finally, it lists some Asian preserved egg dishes as examples of cooked eggs.

2. In this part, you are
expected to learn on how to
identify and prepare
ingredients according to
standard recipes, identify
the market forms of egg,
explain the usage of eggs in
culinary and cook egg dishes
with appropriate taste and
seasoned in accordance with
the prescribed standard.

4. 1.) Fresh Eggs
 also known as
Shell eggs, these
form of egg are
may be purchased
individually, by
dozen or in trays of
36 pieces.

5. 2.) Frozen Eggs
 are made of high
quality fresh eggs.
They come in form of
whole eggs with extra
yolks and whites.
These form of eggs
are pasteurized and
must be thawed
before use.

6. 3.) Dried Eggs
 are seldom used.
Their whites are used
for preparing meringue.
These form of eggs are
used primarily as
ingredients in food
industry but they aren’t
commonly sold directly
to consumers.

8. Egg is cooked in many ways. It can
be the main protein dish, a main or
accessory ingredient in dishes from
appetizer to desserts. 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.

9. •Coagulation of proteins
•Formation of greenish
discoloration at the
interface of the yolk and
white when egg is over

10. A. Cooked and Serve “ as is”(Ex. In
the shell; poached; fried; scrambled
and omelet)
B. Eggs as emulsifier
C. As binding, thickening agent, and
gelling agent
D. As foam

11. 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

12.  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.
 Beating Force – resulting in bigger volume
and fine texture.

13.  Freshness of Egg –produce bigger volume of
foam.
 Adding sugar – increase the stability of foams
but delays foams formation reduce volume.
 Addition of soda – increase stability and
volume.
 Lessen of adding salt – lowers quality of the
foam.

14.  Type of Egg – duck eggs do not foam well
because they lack ovumucim.
 Dilution of Egg White by Water – produces
bigger volume but lesser foam.
 Applications of Foam in Cookery –
*as leavening
*as meringue
*structural and textural agent

15.  Balut from Duck
Eggs
 Pidan Eggs
 Century Eggs

16.  Pickled Eggs
 Virgin Boy
Eggs
 Tea Eggs
 Smoked Eggs

17. That’s All
Thank You!
Have a Nice Day