TLE – GROUP 2

Introduction
In cookery, eggs refer to poultry or fowl products that may be eaten cooked in their
shell (boiled eggs), fried, poached, or added with some ingredients to produce another dish.
In baking, the egg acts both as an emulsifier and leavening agent. The egg is considered as
convenient food for any meal in or out of the house.

Structure and Composition of Egg

1. Shell – the egg’s outer covering which is a defense against bacterial contamination.
2. Air Cell – the empty space between the white and shell at the large end of the egg.
3. Albumen/Egg white – it is about 67% of an egg’s liquid weight which is consist of four alternating layers of
thick and thin consistencies.
➢ 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 (chalasiferous layer) is a dense, matted, fibrous capsule that terminates on each end
in the chalazae.
4. Chalaza – the ropey strand of egg white at both sides of the egg, which anchors the yolk in place in the
center of the thick white.
5. Germinal Disc – a small white spot about 2 mm in diameter at the center of the yolk.
6. Membranes
(A.) Shell membrane - composed of two shell membranes, inner and outer. The outer membrane sticks to the
shell while the inner membrane sticks to the albumen.
(B.) Vitelline membrane – it is the weakest at the germinal disc and tends
to become more fragile as the egg ages.
7. Yolk – the yellow to yellow-orange portion makes out about 33% of the liquid weight of the egg.

Composition of an Egg

Nutritive Value of Egg

The egg is indeed one of nature‘s complete food. It contains high-quality protein with all the
essential amino acids, all of the vitamins except vitamin C, and many minerals. Egg products
are particularly good for fortifying food low in protein quality. Except for mother‘s milk, eggs
provide the best protein naturally available.
Variety of Egg Dishes

1. Cooking Eggs on the Shell

• 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.
• Hard-Cooked Eggs.
Put cold eggs into already simmering water and simmer for 15 to 20 minutes.
2. Poached Eggs
Poached eggs are prepared by slipping shelled eggs into barely simmering water and gently cooking until the
egg holds its shape. 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.
3. 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 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.

Types of Fried Eggs

1. Sunny side up.
Cook slowly without flipping until the white is completely set but the yolk is still soft and yellow. Heat must be
low or the bottom will toughen or burn before the top is completely set.
2. Basted.
Do not flip. Add a few drops of water to the pan and cover to steam cook the top. A thin film of coagulated
white will cover the yolk which should remain liquid.
3. Over Medium.
Fry and flip over. Cook until the yolk is partially set.
4. Over hard.
Fry and flip over. Cook until the yolk is completely set.
4. Scrambled Eggs
It is a dish made from eggs (usually chicken eggs) stirred or beaten together in a pan while being gently
heated, typically with salt and butter and various other ingredients. The scrambled egg 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 firm texture.
5. Omelets
It is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in a scrambled
egg). It is quite common for the omelet to be folded around a filling such as cheese, chives, vegetables,
mushrooms, meat (often ham or bacon), or some combination of the above. Whole eggs or sometimes only
egg whites are beaten with a small amount of milk, cream, or even water.
6. Baked Eggs.
Baked eggs are also quick and easy to prepare.
1. Place a little butter in a custard cup. Put the cup in 1750C (3500F) oven until the butter melts.
2. Break an egg into the cup, and sprinkle with salt and pepper then, top the egg with a little milk.
3. Bake for 15 to 20 minutes or until the egg white is set.
Carinea, Armond - Unlocking Difficult Words

Goodmorning, everyone.

Bago tayo dumako sa Market form of Eggs, atin munang I-unlock o alamin ang 3 sa mga nakakalito o mahirap na mga salita.
Una ang Coagulation, kindly read (tatawag ng isang kaklase)
1. Coagulation - refers to the process that occurs when heat is applied to the protein molecules in the eggs, which thicken into a firmer
mass.

Ang coagulation ay nangyayari sa pagluluto kapag ang isang likidong sangkap ay maaaring lumapot nang husto o ganap na
nabago sa isang solid. Magagawa ito sa pamamagitan ng paggamit ng init, tulad ng nilutong puti ng itlog, o sa pamamagitan
ng pagdaragdag ng mga pampalapot, tulad ng pagdaragdag ng cornstarch sa sabaw upang gawing gravy.

Ang coagulation sa pamamagitan ng init ay maaaring maobserbahan habang ang isang bitak na hilaw na itlog ay nagluluto,
na may init na nagbibigay ng katalista para sa malinaw, matunaw na likido ng puti ng itlog at pula ng itlog upang maging
solid. Sa iba pang mga protina tulad ng steak, ang heat coagulation ay nangyayari sa antas ng fiber ng kalamnan habang
pinipilit ng init ang mga likido at binabago ang istraktura ng mga selula sa loob, pinatitibay ang mga ito.

Kapag naganap ang pamumuo ng pagkain dahil sa mga idinagdag na sangkap sa halip na init, ang ibang mga pagsasaalang-
alang gaya ng pangkalahatang acidity, pagsipsip at pagkabalisa ay gagabay sa proseso ng paghahalo at tinutukoy kung
gaano kabilis magsisimulang mag-gel at lumapot ang isang likido. Kasama sa iba pang termino para sa coagulation sa
pagluluto ang clotting, tulad ng clotted cream at curdling, gaya ng naobserbahan sa ilang partikular na produkto ng
pagawaan ng gatas sa pamamagitan ng may layuning pamamaraan o pagtanda. Ang init o ingredient coagulation ay isang
pamamaraan na inilapat sa mga sangkap na may layuning patigasin ang mga ito, at karaniwang ginagamit upang makamit
ang mas kapansin-pansing mga resulta kaysa sa simpleng pagpapalapot ng likidong sangkap sa pamamagitan ng pagluluto
ng moisture.
Sunod naman ay ang Emulsify or Emulsion,

2. Emulsify (emulsion) - means to combine two ingredients together which do not ordinarily mix easily. The ingredients are usually fat or
oil, like olive oil, and a water-based liquid like broth, vinegar, or water itself.

Malalaman mo ang terminong emulsify kapag gumagawa ka ng sarsa ng Béarnaise, hollandaise, mayonesa, aioli, o salad
dressing. Ang mga ito at iba pang mga sarsa ay mga halimbawa ng mga emulsified na pagkain. Ang mga emulsification ay
maaaring isang makapal na likido o isang creamy semi-solid.

Ang ibig sabihin ng emulsify ay ang pagsasama-sama ng dalawang sangkap na hindi karaniwang madaling maghalo. Ang
mga sangkap ay karaniwang isang taba o isang langis, tulad ng langis ng olive, at isang water-based na likido tulad ng sabaw,
suka, o tubig mismo. Ang langis at tubig ay hindi natural na naghahalo, kaya ang isang malakas na whisking ay ginagamit
upang pagsamahin ang mga sangkap na ito hanggang sa magkatulad. Maaari silang bumuo ng isang pansamantalang
suspensyon na maaaring mabilis na maghiwalay muli, o maging isang semi-permanent o permanenteng emulsion na tatagal
nang mas matagal. Ngunit gaano man karami ang whisking, kung walang idinagdag na emulsifier, hindi magiging stable ang
mixture at maghihiwalay o masisira.
At ang panghuli ay Albumen

3. Albumen - the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of
albumin dissolved in water.

Ang albumen ay ang malinaw na sangkap na pumapalibot sa pula ng itlog. Kapag ito ay pinalo o niluto, ito ay mukhang puti at
maaaring tawaging puti ng itlog, puggle, o glair. Ang sangkap na ito ay naiiba sa albumin, na mga protina na nalulusaw sa
tubig at matatagpuan sa iba't ibang mga nilalang - ang mga tao ay may albumin sa kanilang plasma ng dugo halimbawa. Ang
mga puti ng itlog, upang gawing mas nakakalito ang mga bagay, ay naglalaman ng ilang partikular na protina na natutunaw sa
tubig. Ang karaniwang puti ng itlog ay naglalaman ng humigit-kumulang 15% na protina at mga 85% na tubig.

And now we have unlocked the difficult words, Any questions?

Any Clarifications po, Ma’am?
Kung wala, tinatawag ko si Dwyne Lopez para ireport naman ang Market Form of Eggs
Lopez, Dwyne - Market Forms of Eggs

Sa ekonomiya, ang istruktura ng pamilihan (kilala rin bilang Market Form) ay naglalarawan sa kalagayan ng isang
pamilihan.

Mayroong tatlong anyo ng Market form of eggs.

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

Una ang Fresh Eggs, Pakibasa (magtawag ng kaklase)

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

Ang mga sariwang Itlog ay maaaring bilhin nang isa-isa, sa pamamagitan ng dosena, o sa mga tray na may 36 na
piraso.

Sunod naman ay ang Frozen eggs, (tawag ng kaklase)

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.

They are excellent for baking and used as ingredients by food processors. Pasteurized eggs are used in preparations
such as salad dressings, eggnog, or desserts.
They are packed in 30-lb.containers and in 4-, 5-, 8-, and 10-lb. pouches or waxed or plastic cartons

Ang mga Frozen Egg ay gawa sa mataas na kalidad na sariwang itlog. Dumating sila sa anyo ng mga buong itlog
na may dagdag na mga pula at puti. Ang mga frozen na itlog ay pasteurized at dapat na lasaw bago gamitin.

Ang mga ito ay mahusay para sa pagluluto sa hurno at ginagamit bilang mga sangkap ng mga processor ng
pagkain. Ang mga pasteurized na itlog ay ginagamit sa mga paghahanda tulad ng mga salad dressing, eggnog, o
mga panghimagas.
Naka-pack ang mga ito sa 30-lb.container at sa 4-, 5-, 8-, at 10-lb. na nakalagay sa pouch o waxed o plastic na
karton

Panghuli ay ang Dried Eggs, (magtawag ng kaklase)

3. Dried Eggs are seldom used. Their whites are used for preparing meringue. Dried eggs are used primarily as
ingredients in the food industry. They are not commonly sold directly to consumers. 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

Ang mga Dried Egg ay bihirang gamitin. Ang kanilang mga puti ay ginagamit para sa paghahanda ng meringue.
Ang mga pinatuyong itlog ay pangunahing ginagamit bilang mga sangkap sa industriya ng pagkain. Ang mga ito
ay hindi karaniwang ibinebenta nang direkta sa mga mamimili. Ang mga pinatuyong pulbos na itlog ay ibinebenta
din at maaaring maging kapaki-pakinabang para sa ilang mga inihurnong produkto o sa ilang partikular na
sitwasyon. Para sa paggamit ng serbisyo sa pagkain, karaniwang ibinebenta ang mga ito sa 6-oz. pouches, at 3-
lb.at 25-lb.poly pack

At yun po ang tatlong Market form of eggs, may mga katanungan po ba?
Any clarifications po, Ma’am?
Kung wala po, tinatawag ko naman si Torrecampo para ireport ang Uses of Eggs in Culinary
Torrecampo, Yassin - Uses of Eggs in Culinary – Intro, Cooked and Served "as is"

Good morning. Ang akin pong irereport ay ang Uses of Eggs in Culinary.

Uses of Eggs in Culinary

Pakibasa (Tatawag ng kaklase)

The 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.

Ang itlog ay niluto sa maraming paraan. Maaari itong maging pangunahing ulam ng protina; maaari itong maging
pangunahing o accessory na sangkap sa mga pagkaing mula sa mga pampagana hanggang sa mga
panghimagas. Maaari itong lutuin sa pamamagitan ng tuyo na init, basa-basa na init, mayroon man o walang
mantika, kasing simple o kasing husay ng hilig ng isang tao sa sandaling ito. Talagang maaari itong kainin kahit
saan.

Cooked and served “as is”

• in the shell (coddle, soft-cooked, medium-cooked and hard-boiled)
• poached
• fried
• scrambled
• omelette
• baked
Guiama, Bainor - Emulsifier, Leavening Agent, Binding and Gelling Agent

Good morning, Everyone. Akin naman pong irereport and sumunod sa mga Uses of Eggs in Culinary, The next one is
Emulsify.

Pakibasa (Tatawag ng Kaklase)

Emulsifier
Eggs are an emulsifier. An emulsifier permits small globules of one liquid to be inter-dispersed in another liquid. For
example, in mayonnaise, the egg acts as an emulsifying agent in keeping the oil and vinegar mixed as one product and
not separating out. Eggs also are emulsifiers in cakes.
Lecithin and lysolecithin are responsible for the remarkable ability of egg yolk to act as an emulsifying agent

Ang mga itlog ay isang emulsifier. Ang isang emulsifier ay nagpapahintulot sa maliliit na globule ng isang likido
na magkalat sa isa pang likido. Halimbawa, sa mayonesa, ang itlog ay gumaganap bilang isang emulsifying agent
sa pagpapanatili ng langis at suka na magkakahalo bilang isang produkto at hindi naghihiwalay. Ang mga itlog ay
mga emulsifier din sa mga cake.
Ang lecithin at lysolecithin ay responsable para sa kahanga-hangang kakayahan ng pula ng itlog na kumilos
bilang isang emulsifying agent

Sunod naman is Leavening Agent, Pakibasa (Tatawag ng kaklse)

Leavening Agent
One of the most common uses of eggs is as a leavening agent. A leavening agent helps to make a cooked product rise.
When eggs are beaten, they hold air. When heat is added the structure will coagulate and traps the air. This is what gives
angel food cakes, meringues, and soufflés their light and fluffy texture

Isa sa mga pinakakaraniwang gamit ng mga itlog ay bilang pampaalsa. Ang ahente ng pampaalsa ay tumutulong
upang tumaas ang isang nilutong produkto. Kapag pinalo ang mga itlog, may hawak itong hangin. Kapag
idinagdag ang init, ang istraktura ay mag-coagulate at bitag ang hangin. Ito ang nagbibigay sa mga angel food
cake, meringues, at soufflé ng kanilang magaan at malambot na texture

Next is Binding and Gelling Agent, Pakibasa (Tatawag ng kaklase)

Binding and Gelling Agent

One of the uses of eggs is as a binder. A binder helps other ingredients bind together (eggs are used to help bind together
meatballs, meatloaf, and flour mixtures). When eggs are heated, they coagulate, this helps stick together the
ingredients they are mixed with. Egg proteins provide the structure and coagulative properties to bind food products
together. On top of this, egg white and yolk proteins change from a fluid state to a gel. This tenderizes foods naturally,
giving a smooth surface feel like making custards.

Isa sa mga gamit ng itlog ay bilang isang panali. Ang isang binder ay tumutulong sa iba pang mga sangkap na
magbuklod (ginagamit ang mga itlog upang tumulong sa pagbubuklod ng mga bola-bola, meatloaf, at mga
pinaghalong harina). Kapag pinainit ang mga itlog, namumuo ang mga ito, nakakatulong itong magkadikit ang
mga sangkap na pinaghalo nila. Ang mga protina ng itlog ay nagbibigay ng istraktura at mga katangian ng
coagulative upang magbigkis ng mga produktong pagkain. Higit pa rito, ang puti ng itlog at yolk na protina ay
nagbabago mula sa isang tuluy-tuloy na estado sa isang gel. Pinapalambot nito ang mga pagkain nang natural,
na nagbibigay ng makinis na ibabaw na parang paggawa ng mga custard.
Agando, Sittie Ashia – Coating, Thickening, Clarifying

Coating
Another use of eggs is as a coating agent. The breading on fried chicken sticks because the chicken is dipped into an egg
and then a flour or crumb mixture. The eggs help hold the crumb mixture to the food when heated during the cooking
process.

Ang isa pang gamit ng mga itlog ay bilang isang ahente ng patong. Ang breading sa pritong manok ay dumidikit
dahil ang manok ay isinasawsaw sa isang itlog at pagkatapos ay pinaghalong harina o mumo. Ang mga itlog ay
tumutulong na hawakan ang pinaghalong mumo sa pagkain kapag pinainit sa proseso ng pagluluto.

Thickening
Eggs have thickening properties. The protein in eggs will thicken when heated and become firm. If an egg is overheated
or cooked for too long of a time, it will become rubbery and tough in texture. Eggs are often used in custards and sauces
to thicken the finished product.

Ang mga itlog ay may mga katangian ng pampalapot. Ang protina sa mga itlog ay magpapalapot kapag pinainit at
magiging matatag. Kung ang isang itlog ay sobrang init o naluto nang napakatagal, ito ay magiging goma at
matigas ang texture. Ang mga itlog ay kadalasang ginagamit sa mga custard at sarsa upang lumapot ang
natapos na produkto

Clarifying
The one use of the egg you probably are not very familiar with is using eggs as a clarifier. The egg is used to make a
broth clear. Any unwanted particles in the broth will stick to the egg as it coagulates in the broth. The cooked egg is then
removed.

Ang isang paggamit ng itlog na malamang na hindi mo masyadong pamilyar ay ang paggamit ng mga itlog bilang
clarifier. Ang itlog ay ginagamit upang gawing malinaw ang sabaw. Ang anumang hindi gustong mga particle sa
sabaw ay mananatili sa itlog habang ito ay namumuo sa sabaw. Pagkatapos ay aalisin ang nilutong itlog.
Ortiz, Brigette - Aerating (as a Foam), Glazing, Eggs as coloring and flavoring agents

Aerating (As a Foam)

Whipped egg whites contain tiny air bubbles. When this mix is added to other ingredients it makes the dishes light and
fluffy.
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 the beater is
lifted
c. stiff foam – peaks hold their shape; when the bowl is tipped, it holds, moist and glossy
d. dry – moistness and glossiness disappear; specks of egg white are seen

Glazing
Beaten raw egg, sometimes mixed with water and a little salt, used for glazing pastry or bread to give it a shine when
baked. Useful for blind baking as it seals the pastry base, ensuring it won’t absorb moisture, and also gives the pastry a
good golden color

Eggs as coloring and flavoring agent

The egg yolk gives cakes a very attractive color. Also, eggs contribute flavor to baked products. It also enhances the
flavor of any dish to which they are added