Grade 10 Lesson 2 Variety of egg dishes. No copyright infringement intended. DISCLAIMER: I don't own the COPYRIGHT of all the pictures

2. Eggs are cooked in the shell
to make hard- and soft-cooked
and coddled eggs. They may be
served directly in the shell or
they may be shelled and used to
make another preparation, such
as deviled eggs, or as a garnish
for salads or vegetable dishes.

3. Put cold eggs into already simmering water
and simmer for 3 to 4 minutes.
.

4. Put cold eggs into already simmering water
and simmer for 5 to 7 minutes.
.

5. Hard-Cooked Eggs. Cook small eggs for 12
minutes, medium eggs for 13 minutes, large eggs
for 14 to 15 minutes, and extra-large eggs for 15
minutes.
.

6. Poached eggs are
prepared by slipping
shelled eggs into barely
simmering water and
gently cooking until the
egg holds its shape.

7. Standard Qualities of Poached Eggs and Cooked Eggs in
the Shell:
 Bright, shiny appearance
 Compact, round shore, not spread or flattened
 Firm but tender whites
 Warm, liquid yolks
Critical factors:
quality of the egg
temperature
amount of liquid
the way the egg is put in the pan

8. Fried eggs call for perfectly fresh eggs, the correct
heat level, an appropriate amount of cooking fat, and
a deft hand. Fried eggs may be served sunny side up
(not turned) or over (turned once). Fried eggs may
be basted with fat as they fry. Using very fresh eggs
is the only way to ensure a rich flavor and good
appearance of the finished dish.

9. 1. White should be shiny, uniformly set, and tender, not browned, blistered
or crisp at edges.
2. Yolk should be set properly according to desired doneness. Sunny side-
up yolks should be yellow and well rounded. In other styles, the yolk is
covered with a thin layer of coagulated white.
3. Relatively compact, standing high. Not spread out and thin.

10. 4. A fried egg should have a yolk covered with a thin film of coagulated egg
white and still remain slightly fluid.
5. The egg white should be opaque, firm and tender, not chewy, crisp or
brown.
6. A perfectly fried egg is a glory to behold – crispy edges and a wobbly,
pinkish yolk.
7. It will provide a fried egg with a slightly crispy, frilly edge; the white will
be set and the yolk soft and runny.

11. Cook slowly without
flipping until white is
completely set but yolk is
still soft and yellow. Heat
must be low or bottom will
toughen or burn before top
is completely set.

12. Do not flip. Add a few drops
of water to pan and cover to
steam cook the top. A thin
film of coagulated white will
cover the yolk which should
remain liquid

13. Fry and flip over. Cook just
until the white is just set
but the yolk is still liquid.

14. Fry and flip over. Cook
just until the white is
just set but the yolk is
still liquid.

15. Fry and flip over. Cook
just until the white is
just set but the yolk is
still liquid.

16. Desirable Qualities of
Fried Eggs
 glossy
 moist
 tender
Common pitfalls:
 eggs brown and crisp
 eggs white blistered
 eggs odd-shaped
 eggs sticking

17. Scrambled eggs can be made in two ways:
the eggs can be stirred constantly over low
heat for a soft delicate curd and a creamy
texture, or stirred less frequently as they cook
for a larger curd and a firm texture.
Whether prepared to order or to serve on a
buffet line, scrambled eggs must be served
hot, fresh and moist.
A good scrambled egg must not be tough nor
burned but completely coagulated.

18. The rolled, or French-style, omelets
start out like scrambled eggs, but
when the eggs start to set, they are
rolled over. A folded or American
style, omelet is prepared in much the
same manner, though it is often
cooked on a griddle rather than in a
pan, and instead of being rolled, the
American omelet is folded in half.
There are two other styles of
omelets, both based upon a beaten
mixture of eggs, cooked either over
direct heat or in an oven.

19. Two Factors for Making Quality Omelets
1. High Heat.
This is an opposite to the basic principle of low
temperature egg cookery. The omelet cooks so fast that its
internal temperature never has time to get too high.
2. A conditioned omelet pan.
The pan must have sloping sides and be of the right size so
the omelet can be shaped properly. It must be well
seasoned or conditioned to avoid sticking.

20. Suggested Omelet Fillings

21. Notes:
Options for filling an omelet: A pre-cooked filling may be added to
the
eggs after they have been smoothed into an even layer and
before the omelet is rolled. Alternatively, the rolled omelet can be slit
open at the top, and a pre- cooked filling can be spooned into the
pocket.
To give the omelet, additional sheen, rub the surface lightly with
butter.
A perfect omelet is fluffy, moist and tender, soft in the center,
yellow in color with no brown at all or just a hint of it, oval in shape,
and all in one continuous piece

22. Baked eggs are also quick and easy to prepare.