HANDOUTS 9 - EGGS

At the end of the chapter, the students are expected to:

 Perform Mise en place

 Prepare and cook egg dishes
 Prepare egg dishes
 Evaluate the finished product

Eggs are fantastically versatile ingredient and mainstay of many cuisines. They can be
served alone, however they can be combined well with many ingredients to create a huge
variety of food from simple omelets, quiches, tarts, flans and delicious soups and sauces.

Eggs are poultry products from chicken, duck, and quail that are eaten as food. Chicken
eggs is the most widely consumed type of egg in the world while duck is the next most
popular. Other eggs like those of the reptile’s bayawak and the turtle used to be consumed
as food in some parts of the Philippines. In the islands of palawan, eggs of the wild bird
known as tabon are considered a prized delicacy. Today, the consumption of egg of wild
birds and reptiles are banned for the environment preservation because these animals have
become endangered species.

COMPOSITON OF NUTRITIONAL VALUE OF EGGS

Nutritionally, eggs can make a significant contribution to a healthy diet. Eggs are useful
source of protein, essential vitamins and minerals. Nutritional requirements can vary
considerably between men, women and children and can also vary in individuals from time
to time.

PROTEIN - eggs are excellent source of protein which is found in both the yolk and the
albumen. About 12.5% of the weight of the egg is protein. Protein in egg is of high biological
value as it contains all the essential amino acids needed by the human body.
VITAMINS- most of the recognized vitamins are found in eggs with the exception of Vitamin
C. eggs are good source of all the B vitamins, plus the fat-soluble vitamin A. it also provides
useful amounts of vitamin D and some Vitamin B.
MINERALS - eggs are an excellent source of minerals that the human body requires for
health particularly phosphorus, required for bone health and iodine, required to make
thyroid hormones. Eggs also provide significant amounts of calcium, needed for bones and
growth structure and nervous functions; zinc are important for wound healing, growth and
fighting infections; selenium, an important antioxidant. It also contains significant amounts
of iron, the vital ingredient of red blood cells.
CHOLESTEROL - cholesterol and lecithin are fat-like substances essential to the structure and
function of all cells in the body. Cholesterol helps maintain the flexibility and permeability of
cell membranes and is also a raw material for the fatty lubricants that help keep the skin
supple. Cholesterol is essential for the production of sex hormones, cortisol, vitamin D and
bile salts. Lecithin is involved in general lipid transportation in the blood and in the
metabolism of cholesterol.
ANATOMY OF AN EGG

An egg is made up of the albumen or white, the yolk or yellow and the porous shell.

SHELL - The shell has a thin outermost coating called the Bloom or cuticle that helps keep out
bacteria and dust. The color of the shell has no relation to quality. Shell color is determined
by the breed of the hen.

INNER AND OUTER MEMBRANE - These two are transparent protein membranes provide
efficient defense against bacterial invasion. They can be found in between the shell and the
egg white. They’re made partly of keratin, a protein that’s also found in the human hair.

AIR CELL - The air cell usually rests between the outer and inner membranes at the eggs
larger end, it accounts for the crater you often see at the end of a hard-cooked egg. The air
cells grows larger as an egg ages. An air space forms when the contents of the egg cool and
contract after the egg is laid.

ALBUMEN - The egg white is known as the albumen, which comes from albus, the latin word
for “white”. Four alternating layers of thick and thin albumen contain approximately 40
different proteins, the main components of the egg white in addition to water.

CHALAZAE - the two ropes of chalazae hold the yolk firmly in the middle of the egg, there is
more thick white than thin white.

VITELLINE MEMBRANE- the clear casing that encloses the yolk.

YOLK - the yolk contains less water and more protein than the white, some fat, and most
of the vitamins and minerals of the egg. These include iron, vitamin A, Vitamin D,
Phosphorus, calcium, thiamine and riboflavin. The yolk is also a source of lecithin, an
effective emulsifier. Yolk color ranges from just a hint of yellow to a magnificent deep
orange, according to the feed and breed of the hen.

CHARACTERISTICS OF QUALITY FRESH EGGS

All eggs sold an bought must meet strict standard. As much as possible only those of
high quality must reach the consumer. One can check for high quality and freshness by
noting the eggs appearance when broken. The following are the characteristics of fresh eggs:

 It should be clean, uniform in size and sounded shelled

 It should be plain, free from stain, odor or feces
 Shell should be rough, chalky and unbroken
 It should sink in water
 It should have firm, round, and well-centered yolk
 It should have light and thick white part
 It has small air cell (less than 5 mm deep)
HOW TO BUY EGGS

1. Choose the type desired and know the best quality for each type.

Quality in egg refers to condition of the shell, air sac, white and yolk. A
fresh egg has clean and unbroken shell; the air sac is 1/8" or less in depth
when broken; the white is clear and firm; the yolk is well-rounded. Older
eggs have bigger air sac, the white is thin and spreads, the yolk is flattened
and breaks easily.

2. Know how to determine fresh eggs. Methods to be used are:

a. Candling - To check the position of the yolk, size of air cell and blood spots,
eggs are held before a source of light.
b. Gross examination of the egg - Fresh eggs have rough shells which are dull in
appearance. Stored eggs are smooth and shiny.
c. Clicking together - Good eggs have bell like tone. Cracked eggs have a flat tone.
d. Water test- when eggs are placed in a bowl of water, fresh eggs will sink and stale eggs
will float.
e. Breaking- fresh eggs have clear, thick, firm white while holds closely to yolk when broken.
The yolk is well-rounded, high in mid center and does not break. Not practical way to use in
the market.
3. Be familiar with the different types and sizes of eggs. There are specific uses for each size
but it is not a measure of quality.

MARKET FORMS OF EGGS

Economically, eggs are inexpensive meat substitute. In addition to fresh eggs, several
other forms are available. It can be bought also in frozen and pasteurized form:
 Fresh eggs
These can be purchased individually, by dozen, in trays or 2.5 dozens or in case or half
case.
 Frozen Eggs
These are pasteurized and must be thawed before use since they are all frozen. They
come in the form of whole eggs with extra yolks wherein 5% of sugar added.
 Pasteurized Dried Eggs
These come in powdered form. It is available in whole, yolk or whites depending on
their use such as white in preparing meringues. These eggs are used bu manufacturers
of cake mixes.

Eggs are classified by size as well as by quality. The two classification is actually by
weight per dozen not by the egg and the eggs in a dozen may not all be the same size.
KINDS OF EGGS AVAILABLE IN THE MARKET

1. Hens eggs are the type of eggs most frequently used in cooking. It can be from leghorn
chickens or from native chickens.
2. Quail Eggs are small with dark brown speckled shells.
3. Duck Eggs are larger than hens eggs and richer in flavor giving a creamy depth to bake
dishes and have a grayish thick shell. Cooked duck eggs are: “red eggs” (salted
eggs), Penoy (unfertilized duck’s egg), Balut (fertilized duck eggs), Century eggs
(preserved eggs).
4. Goose eggs and ostrich eggs are even bigger and for this reason are often blown out and
decorated for Easter occasion.

TYPES OF EGGS ACCORDING TO HOW HENS ARE FED AND CONFINED

OMEGA - 3 The only difference between regular eggs and omega-3 eggs is that
the hens are fed with omega-3 fatty acid sources, such as flax seed.
They are confined in cages and do not have access to litter, perches
and nest.
NEST - LAID Nest-laid may seem promising but this is only means hens have
access to a nest or perch within the confines of their cages.
CAGE - FREE Cage-free hens are not confined to cage, however, that does not
mean they have access to outdoors, or that there are any
requirements for how much space they have or for what feed or
medicines they may be receiving.
FREE - RUN Free-run hens are able to roam in open-range barns, but do not
have access to the outdoors and may not have access to natural
light. However, they are usually provided access to nests, perches
and litter.
FREE - RANGE Free-range hens are often able to roam in open-range barns and
are given access to the outdoors, when weather permits. They are
also usually provided access to nests, perches, and litter.
ORGANIC Organic hens meet the health and welfare standards with open-
range barns, natural light indoors, free-access to pasture outdoors
and always have access to nests, perches and litter. They are also
fed 100% organic feed and are always provided with clean, fresh
water.

INGREDIENTS FOR EGG DISHES

 SALT - it adds to the taste of egg dishes

 SUGAR - it is used specially as a sweetening agent in food.
 OIL - it improves the flavor and add moisture and richness.
 HERBS, SPICES AND SEEDS - They are use to enhance the taste and aroma of egg dishes.
Examples are paprika, curry powder, mustard, all spice, cinnamon, and pepper.
 VEGETABLES - add volume, enhance the taste, serve as garnishes, and add nutritive
value to egg dishes. Examples are celery, parsley, potatoes, tomatoes, garlic,
onion, horseradish, etc.
 PROCESSED MEAT PRODUCTS - add distinctive taste, color and aroma. Examples are
bacon, ham, hotdog and other sausages.
 Other ingredients: cheese, milk, flour, rice, bread and bread rolls, fruit and cereals.
VARIETY OF EGG DISHES

TYPE DESCRIPTION
BOILED EGGS This dish includes boiling long enough to be hard or just
enough for egg white to solidify
CODDLED EGGS In cooking, coddles eggs are gently or lightly cooked eggs.
They can be partially cooked, heavily cooked, or hardly
cooked at all.
FRIED EGGS Cooked in hot grease in a skillet: sunny side up-cooked lightly
on one side only.
OMELLETTE A dish made from beaten eggs quickly cooked with butter or
oil, nut not further stirred while cooking.
POACHED EGGS An egg that has been cooked by poaching, in simmering
liquid. The term is also applied to a method whereby the egg
is placed in a cup, suspended over simmering water, using a
special pan called an “egg-poacher”.
SCRAMBLED EGGS A dish made from beaten egg whites and yolks of usually
chicken eggs. Beaten eggs are put into a hot pot or pan and
stirred frequently, forming curds as they coagulate.
SHIRRED EGGS also known as baked eggs, it is a dish in which eggs have been
baked in a flat bottomed dish;the name originates from the
type of dish in which it was traditionally baked.
BASTED EGGS Sunny side-up eggs that are slightly cooked on top. This can
be accomplished by spooning fat from the pan onto the eggs
or by turning them and cooking the yolk side for a few
seconds.
BALUT A developing duck embryo that is boiled alive and eaten in
the shell.
CENTURY EGGS A chinese cuisine ingredient made by preserving duck, chicken
or quail eggs in a mixture of clay, ash, salt, quicklime, and rice
hulls for several weeks to several months, depending on the
method of processing.
DEVILED EGGS Yolks of hard boiled eggs are mashed with cream or
mayonnaise, mustard, and seasonings and then mounded or
piped into the white of the boiled egg.
PICKLED EGGS Typically hard boiled eggs that are cured in vinegar or brine.
This was originally done like many foods as a way to preserve
the food so that it could be eaten months later.
EGG CURRY A spicy dish made with boiled eggs, tomatoes, and fried
onions and normally eaten with bread.
EGG DROP SOUP A chinese soup of wispy beaten eggs in boiled chicken broth.
EGG SALAD Egg salad is often used as sandwich filling, typically made of
chopped hard-boiled eggs, mayonnaise, mustard, minced
celery, onion, salt, pepper, and paprika. It is also often used as
a topping on green salads. Its also referred to as egg
mayonnaise.
EGG SANDWICH A sandwich with some kind of egg filling. Sliced hard boiled
eggs, egg salad and scrambled eggs are popular options.
Additional fillings such as various meats and cheeses abound.
A common version is the fried egg sandwich.
EGGS BENEDICT Poached eggs on Canadian bacon on top of toasted english
muffin halves covered with hollandaise sauce.
FRITATA An Italian egg-based dish similar to an omellete or crustless
quiche, enriched with additional ingredients such as meat,
cheese, vegetables and pasta.
HANGTOWN FRY A type of omelette made famous during the California Gold
Rush in the 1850’s. most common version includes bacon and
oysters combined with eggs and fried together.
KURO-TAMAGO Black boiled egg, cooked in sulfur rich hot spring.
HARD BOILED EGG
RAFANATA A type of Italian omelette usually made with eggs, horseradish
and cheese.
SCOTCH EGG A hard boiled egg wrapped in sausage meat, coated in bread
crumbs and baked or deep fried which is famous in England.
SPANISH OMELETTE Also known as spanish tortilla, consisting of a thick egg
omelette made with potatoes and fried in olive oil.

FACTORS FOR CONSIDERATION IN PRESENTING EGG DISHES

The following should be considered in presenting egg dishes: Plating, garnishing and the
side dishes.

1. CREATE FRAMEWORK - start with drawings and sketches to visualize the plate. Then
assemble a “practice” plate to work on executing your vision.
2. KEEP IT SIMPLE - select one ingredient to focus on the use space to simplify the
presentation. Clutter distracts from the main elements of your dish
and might confuse the dinners on what to focus on.
3. BALANCE THE DISH - Play with colors, shapes and textures to ensure diners are not
overwhelmed. The presentation should never overpower flavor and
function.
4. GET THE RIGHT PORTION SIZE - Ensure there is the right amount of ingredients and the
plate complements the dish, not too big or too small.
5. HIGHLIGHT THE KEY INGREDIENT - Ensure the main ingredient stands out and pay equal
attention to the “support”. this refers to the other elements on the plate
such as garnishes, sauces and even the plate itself.

References: Volume 11 - Cookery TVL Track: Home Economics Strand

Authors: A.H. Rondilla, E.S. Avendaño, E.P. Roque
EVALUATION OF THE FINISHED PRODUCT

To assess the cooked dish your prepared, use the evaluation sheet below.
CHAPTER 9: EGG DISH

CRITERIA POINTS SCORE

A. INGREDIENTS AND TOOLS (20%)
1. Tools needed for plating are complete 7 6
2. Tools use are appropriate for plating 7 7
3. Eggs used are of good quality 6 6
B. PROCEDURE/FINAL OUTPUT (60%)
1. Egg dish was neatly and creatively arranged on the plate 15 14
2. Principles of height was evident 15 14
3. Combinations of colors used was pleasing. 15 15
4. Neatness and orderliness in the plating of egg dish was observed. 15 14
C. WORK HABITS (20%)
1. Cleanliness and sanitation was observed in plating egg dish. 8 7
2. Observed sanitary measures in handling tools and ingredients. 6 6
3. Observed safety precautions while working. 6 6
TOTAL SCORE 100 95

Rated by: FE QUIBAN. Date: NOVEMBER 17, 2020