ACTIVITY SHEETS FOR WEEK 2

Learning Area: COOKERY 10

Learners Name: _____________________________

Grade Level: ________________________________

LESSON 2
I. WHAT DO YOU NEED TO LEARN?
LO1: Prepare and cook egg dishes
2.1 Identify the market forms of eggs
2.2 Explain the uses of eggs in culinary arts cook egg dishes in accordance with the prescribe
salad
Read the information sheets 2.1 and 2.2 very well, then find out how much you can remember
and how much you can learned by doing self check 2.1 and 2.2

II. READ TO KNOW

Information Sheet 2.1

Market Forms of Egg

There are three market forms of eggs namely: fresh, dried (whole, egg whites/egg yolks),
and frozen (whole, egg whites/egg yolks).

1. Fresh Eggs or shell eggs may be purchased individually, by dozen or in trays of 36

pieces.
2. Frozen Eggs – are made of high quality fresh eggs. They come in the form of whole eggs
with extra yolks and whites. Frozen eggs are pasteurized and must be thawed before use.
3. Dried Eggs – are seldom used. Their whites are used for preparing meringue. Dried eggs
are used primarily as ingredients in food industry. They are not commonly sold directly to
consumers.

Eggs are also sold in several processed forms: bulk or fluid whole eggs (which
sometimes includes a percentage of extra yolks to obtain a specific blend), egg whites, and
egg yolks. Pasteurized eggs are used in preparations such as salad dressings, eggnog, or
desserts, where the traditional recipe may have indicated that the eggs should be raw. These
products generally are available in liquid or frozen form. Frozen egg products on the other
hand are used as ingredients by food processors. Products containing egg yolk usually have
salt, sugar or corn syrup added to prevent gelation or increased viscosity during freezing.
They are packed in 30-lB.containers and in 4-, 5-, 8-, and 10-lB.pouches or waxed or plastic
cartons.
Dried powdered eggs are also sold and may be useful for some baked goods or in
certain circumstances. For food service use, they are generally sold in 6-oz. pouches, and 3-
lB.and 25-lB.poly packs.
Egg substitutes may be entirely egg-free or may be produced from egg whites, with dairy or vegetable
products substituted by yolks. These substitutes are important for people with reduced-cholesterol diet
requirement.
TIME TO APPLY

How much have you learned?

SELF CHECK 2.1

Directions: Identify the market forms of the following eggs. Write your answer on your paper.

1. Eggs may be purchased individually.

2. They come in the form of whole eggs with extra yolks and whites.
3. Pasteurized and must be thawed before use.
4. This market form of egg is seldom used.
5. It is used for preparing meringue.

Information sheet 2.2

Uses of Eggs in culinary

Egg is cooked in many ways. It can be the main protein dish; it can be a main or accessory
ingredient in dishes from appetizers 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.

Effect of Heat on Eggs

1. Coagulation of proteins: white at 60-65 0C, yolk at 65-700C.
 Beyond this temperature, over coagulation occurs and water is squeezed out
causing shrinkage resulting in a tough product.
2. Formation of greenish discoloration at the interface of the yolk and white when egg is
overcooked
 Due to the reaction between the iron in the yolk and the hydrogen sulfide
liberated from the sulfur containing ferrous sulfide.
 Reaction is favored by
- High cooking temperature
- Prolonged cooking
 Reaction is prevented by immediate cooling of the egg (e.g. immersing in cold
water) after cooking

Uses of Egg
1. Cooked and served “as is”, e.g.
 in the shell – soft cooked ( 5 minutes simmering) or hard cooked (15 minutes simmering)
 poached – cooked in simmering water; addition of salt and vinegar hastens coagulation
 fried – keep low to moderate temperature
 scrambled – addition of sugar delays coagulation; addition of liquids and acids decreases
coagulation point
 omelet
2. Eggs as emulsifier
 Lecithin and lysolecithin are responsible for the remarkable ability of egg yolk to act as an
emulsifying agent; both are phosphoproteins containing polar and non-polar ends such that
the polar end holds water while the non-polar end holds the fat, thus, prevent oil droplets in
suspension from coalescing.
3.As binding, thickening agent, and gelling agents
  Eggs are useful as binding, thickening and gelling agents because they contain proteins that
are easily denatured by heat
 Using whole egg requires lower coagulation temperatures resulting in a stiffer gel
 Addition of sugar, raises coagulation temperature producing softer, weaker gel
 Softer gel is produced with the addition of scalded milk and acid
 In cooking custards, Bain Marie, double boiler or steamer is used to avoid boiling which can
produce a porous custard
 Soft custards are produced by constant stirring.
4. As foam
 When egg is beaten albumen is denatured, air is incorporated as white is stretched into thin
films
 With continued beating, the air cells are subdivided and volume is increased
 Protein network dries up and stabilizes the gas or air foams
- If only egg whites are used, the color turns white and soft peaks are formed. The egg
proteins collect at the air/liquid interface of the air bubble and undergo surface
denaturation.
- If whole eggs or only egg yolks are used, the color becomes pale yellow with
continued beating; volume is increased (but not as much as when only whites are
used); no surface denaturation occurs.
- With further beating of egg whites, liquid drains out, air bubbles coalesce and foam
breaks.
- The same changes occur when the foam is allowed to stand too long.
- Maximum stability is reached at soft stage while maximum volume attained is at stiff
stage
- Stages in foam formation
A. frothy – large air bubbles that flow easily
B. soft foam – air cells are smaller and more numerous; foam becomes whiter; soft
peaks are formed when beater is lifted
C. stiff foam – peaks hold their shape; when bowl is tipped, it holds, moist and glossy
D. dry – moistness and glossiness disappear; specks of egg white are seen
 Factors to be considered in foam formation (leavening agent)
a. Beating time and temperature: as the time of beating increases, both volume and
stability of the foam increases initially, then, decreases; white can be
beaten/whipped more readily at room temperature than at refrigerator temperature
– refrigerated eggs are more viscous, thus, hard to beat/whip.
b. Eggs beaten at room temperature whip better resulting in bigger volume and finer
texture.
c. Whole eggs or egg yolk require more beating to produce a good foam
d. Stored eggs foam faster but produce smaller volume than fresh eggs.
e. Acids (e.g. cream of tartar, 1 t per cup) increase the stability of foams, but when
added too early, delay foam formation (reduced volume) thus, increases the time
necessary for beating
f. Sugar also increases the stability of foams but delays foams formation (reduced
volume), thus, it should be added after foaming has started and soft peaks are
formed; sugar retards the denaturation of egg white
g. Addition of soda increases stability and volume
h. Addition of salt lowers quality of the foam
i. Type of egg: duck eggs do not foam well because they lack ovumucin
j. Dilution of egg white by water produces bigger volume but lesser foam; this
produces more tender cakes, but in meringues, syneresis occurs.
k. Applications of foam in cookery
 as leavening e.g. in angel cake, sponge cake, chiffon cakes
 as meringue, e.g.
 (a) soft meringue for topping of cream, chocolate, or lemon pie, requires a
proportion of two tablespoons sugar per egg white
(b) hard meringue for confections, base of fruit pies or Sans Rival Cake,
requires a proportion of ¼ cup sugar per egg white
 structural and textural agent – tenderness and fluffiness to products, e.g. fluffy
or foamy, soufflé, divinity, foam cakes, popovers
5. As coloring and flavoring agent

Egg Products
1. Balut from duck eggs
2. Pidan eggs
3. Century eggs
4. Pickled eggs
Eggs may be cooked in a lot of ways:
Egg Dishes
 Eggs cooked in a shell
Hard and soft-cooked eggs are cooked this way. Eggs should only be simmered and
not boiled to prevent overcoagulation which would cause the eggs to be tough. The optimum
cooking time for eggs in shells is 20 to 25 minutes. To avoid cracking of the eggs during
cooking, refrigerated eggs should be warmed at ambient temperature before cooking. Before
boiling, water at room temperature should be used.
Sometimes yolks of eggs may become greenish during cooking. This color is due to
the formation of iron sulfide. Darkening often occurs in eggs wherein the pH of the albumen is
high. It may also be a result of cooking too long at very high temperature.
To avoid this, fresh eggs should always be used. Eggs should be cooked within a
minimum period and cooled immediately in running water after cooking.
o Eggs prepared out of the shell
This method involves breaking the egg and using both the yolk and white during
cooking. Poaching, frying, and the process of making scrambled eggs or omelet are some of
the common methods done.

Culinary Uses:
o Eggs as a thickening agent and binder
When used as a binder or thickener, the hydrophilic colloids of yolks and whites, due
to the presence of proteins are converted into a hydrophobic colloid thus turning it into a gel.
At high temperature, the gel toughens. This explains why the white becomes an
opaque mass when cooked at a temperature of 620C. For egg yolk, coagulation starts at
650C.
Eggs as leavening agent
Baked products such as sponge cakes, chiffon cakes, meringues, and soufflés make use of eggs
as leavened resulting in a light, airy texture. This is explained by the incorporation of air during the
beating of eggs. Foam is formed when the albumen surrounds a colloidal system of air bubbles. When
beating egg whites, overbeating must be avoided as this tends to stretch the albumen and would result in
a dry, watery appearance.

Why do you need to eat eggs?

Eggs may be considered as "functional foods". Functional foods are foods that may have health
benefits beyond their traditional nutritional value. Eggs as functional foods contain lutein and
zeaxanthin that reduce the risk of cataracts and macular degeneration. Eggs may also belong to
"designer foods". Designer foods are foods that have been modified through biotechnology to
enhance their quality or nutritional value. Eggs as designer foods contain omega-3-polyunsaturated
fatty acids and vitamin E. So learn now and explore the various egg dishes below.
 Variety of Egg Dishes

Cooking Eggs in the Shell

Although the term boiled may appear in the name, eggs prepared in the shell should actually
be cooked at a bare simmer for best results. 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.
Select a pot deep enough for the eggs to be submerged in water. Have on hand a slotted
spoon, skimmer, or spider to remove eggs from the water once they are cooked.

Poached Eggs
Poached eggs are prepared by slipping shelled eggs into barely simmering water and gently
cooking until the egg holds its shape. The fresher the egg, the more centered the yolk, the
less likely the white is spread and become ragged.
Poached eggs can be prepared in advance and held safely throughout a typical service
period to make the workload easier during service. Slightly under poach the eggs, shock them
in ice water to arrest the cooking process, trim them, and hold them in cold water. At the time
of service, reheat the eggs in simmering water.
Eggs are most often poached in water, though other liquids, such as red wine, stock, or
cream, can also be used. Add vinegar and salt to the water to encourage the egg protein to
set faster. Otherwise, the egg whites can spread too much before they coagulate.

Standard Qualities of Poached Eggs and Cooked Eggs in the Shell

1. Bright, shiny appearance
2. Compact, round shore, not spread or flattened
3. Firm but tender whites
4. Warm, liquid yolks

Poached Eggs
Makes 10 servings
Tools/Equipment Needed:
Saucepan
Skimmer

Ingredients Needed:
1 gal/3.84L water
1tbsp/15g salt
1 floz. /30ml distilled white vinegar
20 eggs

Procedure:
1. Prepare tools, equipment and food items. Be sure that eggs are chilled until ready to
poach.
2. Combine the water, salt and vinegar, in a deep pan and bring it to a bare simmer.
3. Break each egg into a clean cup, and then slide the egg carefully into the poaching
water.
4. Cook for 3 to 5 minutes, or until the whites are set and opaque.
5. Remove the eggs from the water with a slotted spoon, blot them on absorbent
toweling, and trim the edges if desired.
6. Serve or chill and refrigerate for later use.
A good-cooked poached egg has a compact, glossy, tender white, and unbroken,
thickened yolk
 Critical factors:

 quality of the egg

 temperature
 amount of liquid
 the way the egg is put in the pan

Fried Eggs
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.

Standard Qualities of Fried Eggs

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.

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.
Types of Fried Eggs

1. Sunny side up
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.

2. Basted
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.

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

4. Over medium fry and flip over. Cook until the yolk is partially set.

5. Over hard
Fry and flip over. Cook until the yolk is completely set.

Fried Eggs

Tools/Equipment Needed:

Sauté pan (preferably non-stick)

Dish, turner

Ingredients Needed:

Fresh egg

Oil or clarified or whole butter, as needed for frying

Salt, as needed

Ground black pepper, as needed

Procedure:

1. Select very fresh grade AA eggs for best results.

2. Break the eggs into a dish.

3. Add about 1/8 inch fat to the sauté pan and set it to a moderate heat. Too much fat will make the
eggs greasy. Less fat will cause them to stick, unless a pan with the nonstick coating is used.

4. When the fat is hot enough, slide the egg into the pan.
5. Tilt the pan, allowing the fat to collect at the side of the pan, and baste the eggs with the fat as they
cook.

6. Season the eggs with salt and pepper and serve at once.

Eggs over Easy, Medium or Hard: turn the eggs over near the end of their cooking time with a
spatula and cook them on the other side until done as desired, 20 to 30 seconds for over easy, 1
minute for over medium, 2 minutes for over hard.

Desirable Qualities of Fried Eggs

 glossy
 moist
 tender
Common pitfalls:
 eggs brown and crisp
 eggs white blistered
 eggs odd-shaped
 eggs sticking

Scrambled Eggs

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.

Choose eggs that are fresh, with intact shells. Adding a small amount of water or stock (about
2tsp/10ml per egg) to the beaten eggs will make them puffier as the water turns to steam. Milk or
cream may be used to enrich the eggs. Scrambled eggs can be seasoned with salt and pepper,
and/or flavored or garnished with fresh herbs, cheese, sautéed vegetables, smoked fish, or truffles.

Eggs can be scrambled in a sauté pan or on a griddle. Nonstick surfaces make it easy to
prepare scrambled eggs with a minimum amount of added fat. Pans used for eggs should be
reserved for that use only, if possible. A table fork, wooden spoon, or spatula is needed for stirring
the eggs in cooking.

Do not overcook scrambled eggs or hold them too long. Overcooked eggs are tough and
watery and will turn green in steam table. Scrambled eggs should be soft and moist.
For flavor variations, the following ingredients may be added to scrambled eggs before
serving.

Chopped parsley or other herbs

Grated cheese
Diced ham
Crumbled bacon
Sautéed diced onions and green bell pepper
Diced smoked salmon
Sliced cooked breakfast sausage

A good scrambled egg must not be tough nor burned but completely coagulated
TIME TO APPLY

How much have you learned?

SELF CHECK 2.2

Direction: Explain the uses of egg in culinary arts. Score refer to rubrics.
CRITERIA

Clarity 20
Comprehensive 15
Coherence 10
Presentation 5

ACTIVITY 2.2
Directions: Follow the procedures in making poached eggs. Write your answer on your
paper on how you prepare your poached egg with picture. Your performance will be rated using the
scoring rubric below:

20 Follows correctly the procedures in preparing and cooking poached egg and
performs the skill very satisfactorily without supervision and with initiative and
adaptability to problem situations.
15 Follows correctly the procedures in preparing and cooking poached egg and
performs the skill satisfactorily without assistance or supervision.
10 Follows correctly the procedures in preparing and cooking poached egg with
minor errors and performs the skill less satisfactorily with some assistance
and/or supervision.
5 Was not able to follow the procedures in preparing and cooking poached egg
and performs the skill unsatisfactorily.

Tools/Equipment Needed:
Saucepan
Skimmer

Ingredients Needed:
Eggs
Distilled vinegar
Water
Procedure:

1. Prepare mise’en place

2. Add 1 teaspoon salt and 2 teaspoons distilled vinegar per
quart of water if eggs are not very fresh. This will help to
coagulate the egg white faster and keeps a better shape.
 3. Bring water to a simmer.
4. Break eggs one at a time, into a dish or a small plate and
slide into the simmering water.

5. Simmer 3 to 5 minutes, until whites are coagulated but

yolks are still soft.
6. Remove eggs from pan with slotted spoon or skimmer.

7. Drain well and trim off ragged edges.

8. Serve immediately.
(To hold for later service, plunge immediately into cold
water to stop cooking. Reheat briefly in hot water at
service time).

Learning Module Cookery 10 pp. 58-75

PREPARED BY:

ROCHIE P. GANEA
TEACHER I
REV-SLNHS