10

Technical-
Vocational-
Livelihood (TVL)
Home Economics-Cookery
Quarter 1 - Week 1 & 2

MODULE 1: Prepare Egg Dishes

Prepare Egg Dishes (ED)

Learning Competency(ies) Code:
1.1. Clean, sanitize, and prepare tools, utensils, and equipment
needed in preparing egg dished
1.2. Identify an egg’s components and its nutritive value
identify and prepare ingredients according to standard procedure

I. CONCEPT NOTES:

In cookery, egg refers to poultry or fowl products. The versatility of

eggs are evident in its presence in numerous food items. Eggs may be eaten
cooked in its shell, fried, or poached or may be combined with other
ingredients to produce another dish. In baking, egg acts both as an
emulsifier and leavener.
The egg ‘s protective coating or mucin layer which aids in the
maintenance of its freshness by covering the small holes in the shell is called
bloom. Bloom is removed during washing, so it is not advisable to wash eggs
prior to storage unless it is very dirty. Removal of the mucin layer will expose
the holes making the egg susceptible to bacterial penetration and
dehydration, thus hastening deterioration of its quality.
Mise’ En Place (MEEZ ahn plahs) is a French term which means “set in place” that is
you have everything ready to cook and in its place. You should be able to identify and
prepare all the needed tools and equipment as well as all the ingredients to make the
preparation and cooking easily.
Undeniably, egg is a convenient food for any meal in and out of the house.

Lesson 1.1

Clean, sanitized and prepare tools, utensils, and equipment needed in

preparing egg dishes.
Tools, Utensils and Equipment Needed in Egg Preparation

Kitchen Tools

1. Channel Knife – a small hand tool used generally in decorative works

such as making garnishes.
2. Colander – a perforated bowl of varying sizes made of stainless steel,
aluminum or plastic, used to drain, wash or cook ingredients from
liquid.
3. Offset spatula – a broad – bladed implement bent to keep the hand off
hot surfaces. It is used for turning and lifting eggs, pan cakes, and
meats on griddles, grills, sheet pans, and the likes and also used to
scrape and clean griddles.
4. Pastry Brush – a small implement used to brush the surface of
unbaked pastries or cookies with egg white, egg yolk or glaze.
5. Rubber spatula or scraper – a broad flexible plastic or rubber scraper,
that is rectangular in shape with a curve on one side. It is used to
scrape off all the contents of bowls and pans from the sides and fold in
beaten eggs in batter or whipped cream.
6. Sieve – a screen – type mesh supported by a round metal frame used
for sifting dry ingredients like starch and flour.

7. Spoons: solid, slotted and perforated – large stainless spoons holding

about 3 ounces used for mixing, stirring, and serving. Slotted and
perforated spoons are large, long-handled spoons with holes in the
bowl used to remove larger solid particles from liquids.
8. Wire whip or Whisk – a device with loops of stainless-steel wire
fastened to a handle. It is used for blending, mixing, whipping eggs or
batter, and for blending gravies, sauces, and soups.

Kitchen Utensils

1. Egg Poacher – A miniature Bain Marie with an upper dish containing

indentations each sized to hold an egg or contains separate device for
poaching.
2. Omelet Pan – a heavy-based frying usually of cast iron or copper, with
rounded sloping sides used exclusively for omelets and never washed
after used but cleaned with absorbent paper.
3. Measuring cup- a kitchen utensil used for measuring liquid or bulk solid
cooking ingredients such as flour and sugar
4. Measuring spoon- used to measure an amount of an ingredient, either
liquid or dry, when cooking. Measuring spoons may be made of plastic,
metal, and other materials.
5. Sauce pan- deep cooking pan with a handle used primarily for cooking
sauce.
6. Mixing bowl - these containers have smooth, rounded interior surfaces
with no creases to retain some mixture and is used for mixing
ingredients.
Kitchen Equipment
1. Oven - a chamber or compartment used for cooking, baking, heating,
or drying.
2. Electric mixer - A hand-held mixer which usually comes with various
attachments including a whisk attachment for whisking cream, batters
and egg whites, and sugar.
3. Refrigerator - a kitchen appliance where you store food at a cool
temperature.
Cleaning and Sanitizing Tools and Equipment

A cleaning program that is an overall system should be prepared to

organize all your cleaning and sanitizing tasks. The program should also
help identify your cleaning needs, set up a master cleaning schedule, select
the supplies and tools to use, and train yourselves to make the best of your
skills.
Cleaning is the removal of visible soil while sanitizing means reducing
the number of harmful microorganisms by using very hot water or a chemical sanitizing
solution. To be effective, cleaning and sanitizing must be two-step process. Surfaces must
first be cleaned and rinsed before being sanitized.
There are many cleaning products or agents and a variety of
equipment in the market. Choose the best for your workplace and follow
instructions in the label.

Here are some tips to support your workplace training:

1. Clean in a logical order.

2. Different cleaning tasks require different methods. Getting things wrong can cause
damage to surface, harm to yourself, and spread bacteria and dirt.
3. Many cleaning agents are harmful. Their contact with your skin or eyes or breathing in
the fumes can cause a serious illness.
4. Mixing one agent with another can be very dangerous. A chemical reaction can be set up,
or in some cases, produce poisonous fumes.

Ware washing
Ware washing is the process of washing and sanitizing dishes,
glassware, flatware, and pots and pans either manually or mechanically.
Manual ware washing uses a three-compartment sink and is used primarily
for pots and pans. It may be used for dishes and flatware in small operations.

Mechanical ware washing requires a dishwashing machine capable of

washing, rinsing, and drying dishes, flatware, and glassware. In large
operations, heavy-duty pot and pan washing machines have been designed
to remove cooked-on food.

Lesson 1.2

Components of an egg and its nutritive value

Physical Structure and Composition of Eggs

We normally distinguish 3 parts of an egg, the shell, the egg white, and the egg yolk, but a
closer scrutiny reveals a much more detailed structure of an egg.

1. Shell. The egg‘s outer covering, the shell, accounts for about 9 to 12 % of its total
weight depending on egg size. The shell is the egg‘s first line of defense against bacterial
contamination. The shell is produced by the shell gland (uterus) of the oviduct, and has
an outer coating, the bloom or cuticle. The cuticle somewhat seals the pores and is
useful in reducing moisture losses and in preventing bacterial penetration of the egg
shell.
2. Air cell. This is the empty space between the white and shell at the large end of the
egg which is barely existent in newly laid egg. When an egg is first laid, it is warm. As it
cools, the contents contract and the inner shell membrane separate from the outer shell
membrane to form the air cell.

3. Albumen/Egg white. Albumen, also called egg white, accounts for most of an egg‘s
liquid weight, about 67%. This is produced by the oviduct and consists of four
alternating layers of thick and thin consistencies. From the yolk outward, they are
designated as the inner thick or chalaziferous white, the inner thin white, the outer
thick white and the outer thin white. The outer thin white is a narrow fluid layer next to
 the shell membrane. The outer thick white is a gel that forms the center of the
albumen. The inner thin white is a fluid layer located next to the yolk. The inner thick
white (chalaziferous layer) is a dense, matted, fibrous capsule terminates on each end
in the chalazae, which are twisted in opposite directions and serve to keep the yolk
centered.

4. Chalaza. This is the ropey strands of egg white at both sides of the egg, which
anchor the yolk in place in the center of the thick white. They are sometimes mistaken
for egg imperfections or beginning embryos, which of course they are not. The twist in
the chalaza is meant to keep the germinal disc always on top whichever way the egg
may turn. The more prominent the chalazae the fresher is the egg.

5. Germinal Disc. This is the entrance of the latebra, the channel leading to the center
of the yolk. The germinal disc is barely noticeable as a slight depression on the surface
of the yolk. When the egg is fertilized, sperm enter by way of the germinal disc, travel to
the center and a chick embryo starts to form. Since table eggs are not fertilized, this is
not as easy to recognize as when the egg is fertilized.

6. Membranes. There are two kinds of membranes, one just under the shell and the
other covering the yolk. These are the shell membrane and the vitelline membrane. Just
inside the shell are two shell membranes, inner and outer. The air cell formed due to
the contraction of egg as it cools, is found between the two layers of this shell
membrane. The outer membrane sticks to the shell while the inner membrane sticks to
the albumen. During storage, the egg losses water by evaporation, causing the air cell
to enlarge. The vitelline membrane is the covering that protects the yolk from breaking.
The vitelline membrane is weakest at the germinal disc and tends to become more
fragile as the egg ages. Every cook has experienced that the yolk of eggs that are no
longer fresh easily break.

7.Yolk. The yolk or the yellow to yellow- orange portion makes up about 33% of the
liquid weight of the egg. The egg yolk is formed in the ovary. On the surface of the yolk,
there is a small white spot about 2 mm in diameter. This is the germinal disc and it is
present even if the egg is infertile.
In infertile eggs, the germinal disc contains the genetic material from the hen only but
when fertilized, it contains the zygote that will eventually develop into a chick. The yolk
material serves as a food source for embryonic development. It contains all the fat in
the egg and a little less than half of the protein. The main protein in the egg yolk is
vitelline, a lipoprotein.

Learning Outcome 2:

Prepare and Cook Egg Dishes

LO 2. Prepare and cook egg dishes

2.1 Identify the market forms of eggs
2.2 Explain the uses of eggs in culinary arts
2.3 Cook egg dishes in accordance with the
 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.
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”, for example:
 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.

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 over coagulation 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.

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:

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.
Coddled Eggs. Put cold eggs into already simmering water and simmer for 30 seconds.
Soft-Cooked Eggs. Put cold eggs into already simmering water and simmer for 3 to 4
minutes.
Medium-Cooked Eggs. Put cold eggs into already simmering water and simmer for 5 to 7
minutes.
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
A good-cooked poached egg has a compact, glossy, tender white, and unbroken, thickened
yolk Critical factors:
 quality of the egg
 temperature

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. Relatively compact, standing high. Not spread out and
thin.
3. A fried egg should have a yolk covered with a thin film of coagulated egg white
and still remain slightly fluid.
4. The egg white should be opaque, firm and tender, not chewy, crisp or brown.
5. A perfectly fried egg is a glory to behold – crispy edges and a wobbly, pinkish
yolk.
1. 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.

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

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

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
II. LEARNING TASK:

A. LEARNING TASK NO 1:
Draw atleast 5 utensils, tools, and equipment needed in egg preparation. Label and
give its function. (Note: Pls follow instruction only 5)

B. LEARNING TASK NO 2:
Define the following words briefly. Write your answer on a separate sheet of paper.
Definition of Terms:
1. Cleaning
2. Sanitizing
3. Mucin layer
4. Mise’en Place
5.Ware washing

C. LEARNING TASK NO 3:
What are the types of fried egg? Describe each.
1. _______________
2. _______________
3. ________________
4. ________________
5. _______________