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TLE 10 Prepare and Cook Egg Dishes

This document discusses different forms of eggs that can be purchased, including fresh eggs sold individually or by the dozen, frozen eggs, and dried eggs. It also outlines some key uses of eggs in cooking, such as coagulation of proteins at certain temperatures, formation of green discoloration if overcooked, being cooked and served on their own, acting as an emulsifier, and providing binding, thickening, and gelling properties. Finally, it lists some traditional Asian egg products including balut, pidan eggs, century eggs, and pickled eggs.

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Neinor Saulong Martinez
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408 views22 pages

TLE 10 Prepare and Cook Egg Dishes

This document discusses different forms of eggs that can be purchased, including fresh eggs sold individually or by the dozen, frozen eggs, and dried eggs. It also outlines some key uses of eggs in cooking, such as coagulation of proteins at certain temperatures, formation of green discoloration if overcooked, being cooked and served on their own, acting as an emulsifier, and providing binding, thickening, and gelling properties. Finally, it lists some traditional Asian egg products including balut, pidan eggs, century eggs, and pickled eggs.

Uploaded by

Neinor Saulong Martinez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Learning Outcome:

Prepare and Cook Egg Dishes


Market Forms of Egg
1. Fresh Eggs or shell eggs 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 the form of whole eggs with
extra yolks and whites. Frozen eggs are
pasteurized and must be thawed before use.
3. Dried Eggs – are seldom used. Their whites are
used for preparing meringue. Dried eggs are used
primarily as ingredients in food industry. They are
not commonly sold directly to consumers.
Uses of Eggs in Culinary
1. Coagulation of protein (white 60-65⁰C,
yolk 65-70⁰C
2. Formation of greenish discoloration at the
interface of the yolk and white when egg is
overcooked
Uses of Eggs
1. Cooked and served “as is”
2. Egg as emulsifier
3. As binding, thickening agent and gelling agents
4. As foam
5. As coloring and flavoring agent
Egg Products
1. Balut from duck eggs
2. Pidan Eggs
2. Century Egg
4. Pickled Egg

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