Learning Outcome 2

Learning Outcome 2: Prepare and Cook Egg Dishes
Market Forms of Egg- There are three market Forms of Egg

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 a 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 used.
3.DRIED EGG- Are seldom used. Their whites are used for
preparing meringue. Dried egg are used primarily as
ingredients in the 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 eggs yolks. Pasteurized eggs are used in preparation
such as salad dressings, eggnog, or desserts, where the traditional recipe
may have indicated that the egg 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-IB. containers and in 4-,
5-, 8-, and 10-IB, 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-IB, and 25-IB, poly packs
Egg substitutes may be entirely egg-free or may be produced from egg
whites, with dairy or vegetable products substitute 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 accessory
ingredients in dishes from appetizers to desserts. It can be cook by
a dry heat, moist heat, with or without oil, as simply or 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 60-65C.
 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 Eggs
A. 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
B. 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.
C. 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.
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

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Learning Outcome 2: Prepare and Cook Egg Dishes

Market Forms of Egg- There are three market Forms of Egg

1.FRESH EGGS OR SHELL EGGS- may be purchased

USES OF EGGS IN CULINARY- Egg is cooked in many ways.

EFFECT OF HEAT ON EGGS

With continued beating, the air cells are subdivided and

Protein network dries up and stabilizes the gas or air foams

If whole eggs or only egg yolks are used, the

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