The document provides instructions for preparing various egg dishes. It begins by outlining the learning objectives which are to prepare egg dishes using appropriate techniques, identify ingredients according to recipes, present dishes attractively, and store dishes hygienically. It then discusses principles for egg dish preparation including different cooking methods like frying, poaching, baking, and microwaving. Specific egg dishes are defined like sunny-side up, over easy, scrambled eggs, omelets, poached eggs, and quiches. The document emphasizes proper storage of eggs to prevent bacterial growth and deterioration. It also notes that eggs are used for thickening, binding, and leavening in baked goods.

1. Preparing Egg Dishes
Caregiving( Quarter 2,Week 1)

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3. 18
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K12BEC Technology and Livelihood Education
TVL Cookery
Nilo A. Alterado,Edilberto M. Tawagan, Loida R. Banzuelo,2013
Applied Culinary Arts, Malabon City, Mutya Publishing
Prepared by: JENALYN D.FERRER
East Central Integrated School
1
At the end of this module, you would be able to;
LO 1. Prepare egg dishes
1.1 Discuss principles and procedure in the preparing egg dishes.
1.2 Identify ingredients according to the given recipe
1.3 Prepare variety of egg dishes based on appropriate techniques
1.4 Present egg dishes attractively using suitable garnishes, condi-
ments and service price of eeg dishes and nutrient contents.
1.5 Store egg dishes hygienally at the appropriate temperature.
In doing this module, please
follow these reminders…
1. Take the pretest before
working or answering the
module.
2. Perform the activities as
suggested.
3. Answer all the exercises.
4. Check your answers
against the Key to Cor-
rection.

4. 2
Instructions:: Read each question carefully. If the statement is cor-
rect, write TRUE and if the statement is incorrect, write FALSE.
Write your answer on a separate sheet.
______1.Soufflé – this is a modified omelet.
______2.Eggs is also used as leavening agent.
______3 Fresh eggs are best stored in freezer.
______4. Microwave ovens are not used in cooking eggs
. _____5. Most of our baked products are not complete without
eggs.
______6. Microwaving – eggs are cooked rapidly in a microwave
oven,
______7.Poached eggs are whole eggs that are baked and
served in individual dishes_
______8. Sunny-side up – the egg is cooked until the while is set
and the yolk is still soft
______9. Eggs can be eaten alone or mixed with other ingredients
to form other dishes
______ 10. In cooking over easy, the white part of the egg deter-
mines if egg is cooked.
17

5. 16
______________9. The hydrophilic colloids of yolk and whites
are converted into a hydrophobic colloid thus turning it into gel.
_____________10. Will expose the holes making the egg sus-
ceptible to bacterial penetration and dehydration, thus has-
tening deterioration of its quality.
_____________11. Reason why egg yolk of eggs may become
greenish during cooking.
_____________12. The egg is cooked until the while is set and
the yolk is still soft. The egg is not flipped. This egg preparation
may not be sufficient to eliminate bacteria.
______________13. these are mixtures of milk and/or cream,
sweetener (sugar and honey), flavorings (vanilla, nutmeg, etc.),
and eggs or egg yolk.
______________14. May also be exposed to salmonella enter-
itis by fecal contamination during egg lying
_____________15. Meringue – this is an egg white foamed
used in dessert dishes as a pie topping, a cake layer, or a frost-
ing
3
I
______11. Storage Eggs should be stored properly to prevent
increase in alkalinity and bacterial growth.
______12. Poaching, frying, and the process of making scram-
bled eggs or omelet are some of the common methods done.
______13. .Removal of egg yolk will expose the holes making
the egg susceptible to bacterial penetration and dehydration,
thus hastening deterioration of its quality.
______14. Over easy – the eggs is flipped over when the
whites are 50% set. Cooking continues until the whites are
completely cooked but the yolk is still soft. .
______ 15.In Hot start method the eggs are placed in a sauce
pan with enough cold water to cover them by at least an inch.
The water is brought to a boil, immediately lowered to simmer,
and the eggs are then cooked to order:

6. 4
Instructions: Read carefully the questions and identify what
is being asked. Write our answer on a separate sheet.
1. In salads other than main dish salads, the body is made up
mainly of:
A. fruit C. meat
B. greens D. salt
2. What causes some fruits to turn brown when exposed to air?
A. oxidation C. preservation
B. dehydration D. radiation
3. What are some things you can use to prevent fruit from going
brown in salads?
A. pineapple juice C. A&B
B. water, lemon juice D. none of the choices
4. Small salad used as a first course.
A. appetizer C. Accompaniment Salad
B. main dish D. dessert
5. A side dish that goes with the main dish.
A. appetizer C. Accompaniment Salad
B. main dish D. wine
15
Principles in Preparing Appetizers
Direction: Read and identify what is being described. Write your
answer in your quiz notebook.
___________1. Method of cooking eggs with the use of a fry-
ing pan, a sauté pan (omelet pan), or even a griddle .
___________ 2. This is when eggs are beaten, cooked, and
rolled into a cigar shape or folded into a flat half circle.
____________3. These are whole eggs that are baked and
served in individual dishes.
____________4. The eggs are placed in a sauce pan with
enough cold water to cover them by at least an inch.
____________ 5..Eggs are poached by being cracked and sim-
mered in enough water to cover the egg by at least twice its
depth.
___________6.. This is an Italian version of an omelet.
____________7.The eggs is flipped over when the whites are
75% set. Cooking continues until the whites are completely
cooked but the yolk is still soft
____________8. Are beaten while raw until well blended and
may be seasoned with salt and pepper or other seasoning

7. 14
PICTURE
Ingredients
Picture
Ingredients
Picture
Ingredients
Instructions: Cut and paste on a white bond paper pictures of
egg recipes.
5
Eggs
Most of our baked products are not complete without eggs.
they are very vital not only in baking but in very kitchen as
well. eggs are the main ingredients in mayonnaise.
The eggs protective coating or mucin layer which aids in the
maintenance of its freshness by covering the small holes in
the shell is called bloom. During washing, bloom is removed,
therefore it is not advisable to wash eggs prior to storage un-
less it is very dirty. Removal of mucin will expose the holes
making the egg susceptible to bacterial penetration and dehy-
dration, thus hastening deterioration of its quality.

8. 6
Storage Eggs should be stored properly to prevent increase in
alkalinity and bacterial growth. They should be stored in a cool,
dry place to retard deterioration as enzymatic activity is greater
in room temperature.
Methods in preparing egg dishes
• Egg cooked in a shell Hard and soft cooked eggs are cooked
this way. Simmer eggs only and not boiled to prevent over
coagulation which would cause the eggs to be tough. The
maximum cooking time for eggs in shell is 20-25 minutes. To
avoid cracking of the eggs during cooking, refrigerated eggs
should be warmed at ambient temperature before cooking
• Eggs prepared out of the shell This method involves break-
ing the egg and using both the yolk and the white during
cooking. Poaching, frying, and the process of making scram-
bled eggs or omelet are some of the common methods done.
• Eggs as a thickening agent and binder When used as a bind-
er or thickener due to the presence of proteins, the hydro-
philic colloids of yolk and whites are converted into a hydro-
phobic colloid thus turning it into gel.
• Eggs as leavening agent Baked products such as sponge
cakes, chiffon cakes, meringues, and sufflés make use of
eggs as leavener resulting in a light, airy texture
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Direction: Create and present an egg dish attractively us-
ing appropriate accompaniment, garnishing and serving
portion. Let a member of your family evaluate your output.
Capture an image of your output and paste on a separate
sheet.

9. 12
Instructions: Recall any egg dish that your family is prepar-
ing during especial or ordinary occasion at home. Write the
recipe on a separates sheet.
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Methods in preparing egg dishes
Dry-heat preparation
1. Frying – a frying pan, a sauté pan (omelet pan), or even a
griddle can be used to fry eggs. o Fried eggs
 Sunny-side up – the egg is cooked until the while is set
and the yolk is still soft. The egg is not flipped. This egg
preparation may not be sufficient to eliminate bacteria.
 Over easy – the eggs is flipped over when the whites are
75% set. Cooking continues until the whites are complete-
ly cooked but the yolk is still soft.
 Over medium – the same as over easy, except that the
yolks are partially set.
 Over hard – the same as over easy, except that the yolks
are completely set.
 Scrambled egg – scrambled eggs are beaten while raw
until well blended and may be seasoned with salt and
pepper or other seasoning.
Omelete – this is when eggs are beaten,
cooked, and rolled into a cigar shape or
folded into a flat half circle.

10. 8
POACHING
SUNNY SIDE UP
HARD BOILED
OMELET
METHODS IN EGG DISHES
Baking – eggs and other ingredients leads to several different
egg dishes .
 Shired eggs r– these are whole eggs that are baked and
served in individual dishes. The egg is cracked, gently
placed in a cup from which it can be rolled in a container
coated with butter or margarine, and then baked in an ov-
en at 350oF (177oC) until cooked.
 Meringue – this is an egg white foamed used in dessert
dishes as a pie topping, a cake layer, or a frosting. Me-
ringue are made by whipping eggs white into foam and
adding sugar, the amount of which determines the me-
ringue is soft or hard
 Soufflé – this is a modified omelet. The main ingredi-
ent of a soufflé are a thick base generally made from a
white sauce or pastry cream, an egg-foam, and flavoring
ingredients.
11

11. 2. Cold start method: the eggs are placed in a sauce pan
with enough cold water to cover them by at least an inch. The
water is brought to a boil, immediately lowered to simmer, and
the eggs are then cooked to order:
Soft – 1minute Medium –3 to 5 minutes Hard – 10 minutes
3. Coddling – eggs are prepared by breaking an egg into a
small cup, called a coddler, made of porcelain or heat-proof
glass with a screw-on top, and submerging the whole coddler
in simmering water until the egg is cooked.
4.Poaching – eggs are poached by being cracked and sim-
mered in enough water to cover the egg by at least twice its
depth
5. Custard – these are mixtures of milk and/or cream, sweet-
ener (sugar and honey), flavorings (vanilla, nutmeg, etc.), and
eggs or egg yolk. Custard is thickened by the coagulation of
egg protein during cooking.
6.Microwaving – eggs are cooked rapidly in a microwave ov-
en, so special caution should be taken to avoid overcooking.
Manufacturer‘s instructions should be followed for microwave
egg cooking.
Other egg dishes
This is an Italian version of an omelet.
Several portions are usually cooked at
once. Small cubes of cheese if added in
a frittata will melt during cooking and
create yummy little cheese pockets.
10
Baking – eggs and other ingredients leads to several differ-
ent egg dishes .
 Shired eggs r– these are whole eggs that are baked and
served in individual dishes. The egg is cracked, gently
placed in a cup from which it can be rolled in a container
coated with butter or margarine, and then baked in an ov-
en at 350oF (177oC) until cooked.
 Meringue – this is an egg white foamed used in dessert
dishes as a pie topping, a cake layer, or a frosting. Me-
ringue are made by whipping eggs white into foam and
adding sugar, the amount of which determines the me-
ringue is soft or hard
 Soufflé – this is a modified omelet. The main ingredi-
ent of a soufflé are a thick base generally made from a
white sauce or pastry cream, an egg-foam, and flavoring
ingredients.
Moist heat preparation
1. Hard and soft boiled – although the term ―hard-boiled
eggs‖ is commonly used, eggs should actually be sim-
mered and never boiled, because it will become tough
and rubbery. The high heat of boiling also transforms the
iron in the egg yolk into ferrous sulfide, causing the green-
ish-black color and unpleasant flavor to be found in the
yolk of overly hard-cooked eggs.
 Hot-start method: the water is heated to boiling and
then the eggs are completely immersed in the boiling wa-
ter
Soft – 3 to 4 minutes Medium – 5 to 7 minutes Hard – 12
to 15 minutes .
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