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    Prepare and Cook Egg Dishes

    Uploaded by

    Casey Non
    This document discusses different forms of eggs including fresh, frozen, and dried eggs. It explains how eggs can be cooked in many ways and used as the main ingredient or in appetizers, main dishes, and desserts. Various cooking methods are outlined including dry heat, moist heat, with or without oil. Proper cooking techniques are explained to avoid discoloration. Common uses of eggs as emulsifiers, binders, thickeners, and for foams are also described. Factors that affect foaming of eggs like beating time, force, freshness, and additives are covered. Finally, some exotic egg dishes from different cultures are listed.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Prepare and Cook Egg Dishes

    Uploaded by

    Casey Non
    2K views17 pages
    This document discusses different forms of eggs including fresh, frozen, and dried eggs. It explains how eggs can be cooked in many ways and used as the main ingredient or in appetizers, main dishes, and desserts. Various cooking methods are outlined including dry heat, moist heat, with or without oil. Proper cooking techniques are explained to avoid discoloration. Common uses of eggs as emulsifiers, binders, thickeners, and for foams are also described. Factors that affect foaming of eggs like beating time, force, freshness, and additives are covered. Finally, some exotic egg dishes from different cultures are listed.

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    egg dishes

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    This document discusses different forms of eggs including fresh, frozen, and dried eggs. It explains how eggs can be cooked in many ways and used as the main ingredient or in appetizers, main dishes, and desserts. Various cooking methods are outlined including dry heat, moist heat, with or without oil. Proper cooking techniques are explained to avoid discoloration. Common uses of eggs as emulsifiers, binders, thickeners, and for foams are also described. Factors that affect foaming of eggs like beating time, force, freshness, and additives are covered. Finally, some exotic egg dishes from different cultures are listed.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    2K views17 pages

    Prepare and Cook Egg Dishes

    Uploaded by

    Casey Non
    This document discusses different forms of eggs including fresh, frozen, and dried eggs. It explains how eggs can be cooked in many ways and used as the main ingredient or in appetizers, main dishes, and desserts. Various cooking methods are outlined including dry heat, moist heat, with or without oil. Proper cooking techniques are explained to avoid discoloration. Common uses of eggs as emulsifiers, binders, thickeners, and for foams are also described. Factors that affect foaming of eggs like beating time, force, freshness, and additives are covered. Finally, some exotic egg dishes from different cultures are listed.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 17

    In this part, you are

    expected to learn on how to


    identify and prepare
    ingredients according to
    standard recipes, identify
    the market forms of egg,
    explain the usage of eggs in
    culinary and cook egg dishes
    with appropriate taste and
    seasoned in accordance with
    the prescribed standard.
    1.) Fresh Eggs
    also known as
    Shell eggs, these
    form of egg are
    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 form of
    whole eggs with extra
    yolks and whites.
    These form of eggs
    are pasteurized and
    must be thawed
    before use.
    3.) Dried Eggs
    are seldom used.
    Their whites are used
    for preparing meringue.
    These form of eggs are
    used primarily as
    ingredients in food
    industry but they aren’t
    commonly sold directly
    to consumers.
    Egg is cooked in many ways. It can
    be the main protein dish, a main or
    accessory ingredient in dishes from
    appetizer 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.
    • Coagulation of proteins

    • Formation of greenish
    discoloration at the
    interface of the yolk and
    white when egg is over
    A. Cooked and Serve “ as is”(Ex. In
    the shell; poached; fried; scrambled
    and omelet)

    B. Eggs as emulsifier

    C. As binding, thickening agent, and


    gelling agent

    D. As foam
    1.Frothy – large air bubbles that flow easily

    2.Soft Foam – air cells are smaller and


    more numerous ; foam becomeswhiter;
    soft peaks are formed when beater is
    lifted.

    3.Stiff Foam – peaks hold their shape;


    when bowl is tipped, it holds, moistand
    glossy
     Beating time and temperature beating –
    as the time of beating increase, both
    volume and stability of the foam
    increases initially; resulting in bigger
    volume and finer texture.

     Beating Force – resulting in bigger volume


    and fine texture.
     Freshness of Egg –produce bigger volume of
    foam.

     Adding sugar – increase the stability of foams


    but delays foams formation reducevolume.

     Addition of soda – increase stability and


    volume.

     Lessen of adding salt – lowers quality of the


    foam.
     Type of Egg – duck eggs do not foam well
    because they lack ovumucim.

     Dilution of Egg White by Water – produces


    bigger volume but lesser foam.

     Applications of Foam in Cookery–


    *as leavening
    *as meringue
    *structural and textural agent
     Balut from Duck
    Eggs
     Pidan Eggs
     Century Eggs
     Pickled Eggs
     Virgin Boy
    Eggs
     Tea Eggs
     Smoked Eggs
    That’sAll
    ThankYou!
    HaveaNiceDay

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