Uses of Eggs in Cookery

USES OF EGGS IN
COOKERY

 NAME: Abigail
Campbell
 SUBJECT: Foods &
Nutrition
 GRADE:4/1
SIX USES OF EGGS IN
COOKERY

 COATING AGENT
 BINDING AGENT
 THICKEN AGENT
 RAISING AGENT
 EMULSIFYING AGENT
 MAIN DISH
COATING AGENT

FRY CHICKEN &
RECPIE

 Pound your chicken if
they are thick , with a
rolling pin. Dip each
piece of chicken into
egg and flour and then
add to hot oil in a NON
–STICK FRYING PAN .
Cook on both sides
until golden brown.
SO SIMPLE YET SO
DELICIOUS
FRENCH TOAST
RECIPE

1. Beat egg , vanilla and
cinnamon in shallow dish
with wire whisk stir in milk.
2. Dip bread in egg mixture
turning to coat both sides
evenly
3. Cook bread slices on lightly
greased nonstick griddle or
skillet on medium heat until
browned on both sides
VOILA , EASY FRENCH

TOAST!!
BINDING AGENT

MEAT BALLS RECIPE
1. 
Boil some water in a pan , Boil 6
eggs for 6 minutes , let the eggs
cool and peel them
2. In a bowl ,put the ground beef
on the remaining fresh egg
3. Season the beef with salt and
pepper and combine all the
ingredients
4. With your hands , form 6
meatballs by putting in their middle
the soft-boiled eggs
5. Heat the vegetable oil in a sauce

pan and deep fry the meatballs.
SERVE WITH VEGETABLES

CROQUETTES RECIPE
1. In a pot add the potatoes fill it with cold water
enough to fully cover the potatoes. Add 1 tsp of
salt. Bring it to boil over high heat and let simmer
on medium for about 15 minUTES or until
potatoes are tender. Using a potato masher mash
the potatoes to smooth. Allow to cool.
2. In a bowl add mashed potatoes boiled and mashed
eggs, cream cheese, salt , black pepper, red chilli flakes ,
green chillies , dried oregano ground nutmeg and cilantro
.Mix with a wooden spoon or spatula until well combined.
3.Lightly wet your hands with water , take 1 tbsp of the
mixture and roll it into a ball. Then continue rolling it
between your palms to shape each croquette into a log.
4. To make the cheese crumbs for coating . Break the
crackers into smaller pieces and blitz them in a grinder or
food processor.
5. Prepare the dredging station. Take three shallow plates,
fill one with plain flour one with whisked eggs and the
third with cheese crumbs.
6. Roll the croquettes first in flour then in egg , then cheese
crumbs then again egg and cheese crumbs. Set aside on a
plate or dish . Repeat the process for all the potato and
egg croquettes. Refrigerate for about 15 minutes before
frying.
THICKEN AGENT

EGG CUSTARD PIE
RECIPE
1. Combine eggs , sugar , salt and
vanilla into a large mixing bowl.
2. Add the scalded milk to the rest of
ingredients after it has cooled.
a)Be sure the milk is cooled before
adding it so you don’t end up with
scrambled eggs!
3. Whisk it all together.
4. Use a pastry brush and coat the
inside of the pie crust with the egg
white.
5.Pour the filling into the crust.
6. Use the FINE-MESH STRAINER to
top the pie filling with the ground
nutmeg.
LEMON CURD RECIPE
1. Fill the bottom pot your double boiler with 1-2
inches of water , place on high heat. Once the
water begins to boil reduce to low heat to keep
the water at a simmer.
2. Place egg yolks , granulated , sugar , lemon zest ,
lemon juice and salt into the top pot of your
double boiler. Using a silicone whisk until
completely blended, then continue to whisk as the
curd cooks. Constant whisking prevents the egg
yolk from curdling . Whisk and cook until the
mixture becomes thick , resembling the texture of
hollandaise sauce ,about 10 minutes . If curd isn’t
thickening , turn up the heat and constantly
whisk.
3. Remove pan from heat cut the butter into 6
separate pieces then whisk into the curd . The
butter will melt from the heat of the curd. Pour
curd into a jar or bowl and place a piece of plastic
wrap directly on top so it is touching the top of
the curd. (This prevents a skin from forming on
top.)The curd will continue to thicken as it cools ,
Once cool plastic wrap can be removed
4. Refrigerate the curd for up to 10 days!!!

RAISING AGENT

FLUFFY OMELETS
RECIPE
1. Whisk the egg whites with salt,
pepper, and garlic powder until
frothy
2. Fold the green onions and tomatoes
into the egg whites
3. Cook the omelet in olive oil. The
idea is to pour the mixture into
warm skillet allow the edges to set,
then very gently and repeatedly lift
the edges to allow uncooked eggs to
get to the bottom , where they’ll
cook faster. When the bottom of the
omelet is cooked and the top is not
runny anymore but still wet ,
carefully flip the omelet
4. Fold the omelet in two. Slide into a
plate and serve.!!!
SPONGE CAKE RECIPE
1. In an electric mixer cream butter and sugar until
light and fluffy.
2. Add eggs one at a time. Beating well in between
additions.
3. Sift flour, baking powder and salt into a medium
bowl.
4. Add vanilla to milk and set aside.
5. Add flour mixture and milk mixture to creamed
butter alternating the additions starting and
ending with the flour mixture .Beat until
ingredients are combined thoroughly.
6. Pour into greased and floured 9 “ cake pan.
7. Bake in a preheated oven at 375F for 25-30
minutes or until a wooden pick comes out clean
when inserted.
8. Leave to cool on a wire rack for 10 minutes.
9. Turn cake out of pan and leave to cool completely
on wire rack
N JOY!!!
EMUSIFYING AGENT

MAYONNAISE RECIPE
 AVOCADO OIL ,EGG ,LEMON
JUICE,WHITE WINE VINEGAR,DIJON
MUSTARD & SEA SALT
1. Add all of the ingredients to the jar
that came with your stick blender ,
let ingredients settle for a minute or
2.
2. Place the stick blender inside the
container (firmly on the bottom) and
covering the egg yolk.
3. Turn the stick blender on and don’t
move it for 10-15 seconds.
4. As the mayonnaise starts to
emulsify you can move the stick
blender up and down to combine
the ingredients.
5. REMOVE THE STICK BLENDER ,
GIVE IT A STIR AND THAT’S IT !!!!
HOLLANDAISE SAUCE
RECIPE

1.Melt the butter in a
microwave for about 1 minute
until hot.
2.Combine the egg yolks, lemon
juice , dijon, salt and cayenne
pepper into a high powdered
blender and blend for 5
seconds.
3. Slowly stream in the hot
butter into the mixture as the
blender is running.
4. Pour the sauce into a small
bowl and drizzle over your
meal.
MAIN DISH

SCRAMBLE EGG
RECIPE

1.In a bowl , beat eggs with
salt and milk ( if using)
2. In a nonstick skillet , melt
butter over medium- high
heat until foamy. Add eggs
and cook , stirring and
scrambling gently with a
silicone spatula until large,
fluffy curds form and eggs
are fully cooked through,
about 3 minutes . Season
with pepper and serve.
BOILED EGG RECIPE

1.Place eggs in the bottom of a sauce pan. Be sure
not to crowd the eggs in the pan. They should fit
comfortably.
2. Fill the pan with cold water, 1 inch above the
eggs.
3. Bring the water to a rapid boil on the stovetop
over high heat.
4. Once the water comes to boil, cover the pan
with a lid and remove the pan from the heat. DO
NOT LIFT THE LID. Set a timer for the type of
boiled egg you want, from 4 minutes to 12
minutes
5. Fill a large bowl with ice water.
6. When the eggs reach the desired cooking time ,
use tongs to remove the eggs from hot water and
immerse gently into the prepared ice water to
cool, about 10 minutes.
7. Gently tap the eggs against a hard surface and
peel away the shell . Rinse the egg under cool
water to remove any bits of shell and pat dry.
THANK YOU

Uses of Eggs in Cookery

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USES OF EGGS IN

VOILA , EASY FRENCH

5. Heat the vegetable oil in a sauce

SERVE WITH VEGETABLES

4. Refrigerate the curd for up to 10 days!!!

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