EGG DISHES

PREPARED BY: JONIEFE G.

SANIEL
Definition & Brief Introduction
of the Dish
Definition

 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.
Tools, Utensils and Equipment
Used in Egg Preparation
Tools

 Coddler- A small cup made

of porcelain with a screw on
top, which is submerged in
Simmering water until the egg
Is cooked. Eggs can be eaten
Directly from the coddler.
Tools

 Egg Cooker – An electric appliance which

steams or cooks eggs in the shell with inserts
or cups for steam-poached eggs or flat inserts
for cooking fried or
scrambled eggs and
omelettes.
Tools

 Crepe Pan – A skillet which is shallow and

slope-sided and is 6-8 inches in diameter.
Crepes can also be cooked in any small
shallow pan with sloping
sides such as an omelette
pan
Tools

 Custard Cups – Small, deep, individual bowl-

shaped dishes, with a capacity of 6 or 10
ounces, designed for oven use and perfect
for baking individual custards or quinches.
Tools

 Omelette Pan- A non-stick, shallow, slope-

sided skillet usually 7 to 10 inches in diameter.
A double omelette pan consists of 2 shallow
rectangular or
semicircular pans
attached by hinges.
Each pans has a
handle.
Tools

 Egg Piercer – A sharp-pointed tool used to

gently prick a very small hole in the large end
of an eggshell before hard-boiling. The
purpose of which is to allow some air to
escape and some water to seep into the egg
during cooking which may
make peeling easier.
Tools

 Poacher- A covered pan containing a plate

with shallow cups in each of which an egg can
be cooked over steam rising from boiling
water at the bottom of the pan.
Tools

 Quiche Dish – It is also called flan or tart dish

which is round, shallow dish with scalloped
edges intended for oven use.
Tools

 Egg Ring- A round band, with or without

handle, to hold a fried or poached egg during
cooking.
Tools

 Separator – A small cup used to separate egg

white from yolk. The cup catches the yolk
while the white slips from the slots around
the frame through a container beneath the
separator. If a separator is
not available, a kitchen
funnel can be used to
separate eggs.
Tools

 Slicer – A tool used to cut hard-boiled egg

into uniform slices with one stroke. It has an
indented tray in which the egg rests and
parallel wires for slicing.
Tools

 Wedgers – A tool which holds the hard-boiled

egg upright and cuts it into 6 equal wedge-
sharped parts as you pull the wires over it.
Tools

 Non Stick Pans- As the name implies, they

prevent eggs from sticking and are super
easy to clean. An idea tool for cooking eggs
on stovetop.
Tools

 Whisk – Used to scramble super fluffy eggs or

stiffen egg whites for meringues.
Tools

 Spatulas (2 types):
FLIPPING SCRAPING
 Nutritional Value &
Components of the Dish
Nutrients & Components

 PROTEIN - About 12.5 % of the weight of the

egg is protein. It is high biological value as it
contains essential amino acids needed by our
body.
 VITAMINS – Most recognized vitamins are
found in Eggs except Vitamin C. A good
source of Vitamin B & Vitamin A. Also
provides Vitamin D and Vitamin E.
Nutrients & Components

 MINERALS – Excellent source of iodine,

phosphorus , & required for bone health.
Calcium, Zinc, Selenium, Iron & Vital
ingredients of Red Blood Cells are also found
in Eggs.
Nutrients & Components

EGG DISHES
 Fat- Most likely found in yolk.
 Cholesterol - Helps maintain the flexibility
and permeability of cell membranes , raw
material of fat lubricants for skin to supple.
 Carbohydrate & Dietary Fiber – Traces of
carbohydrate & no dietary fiber.
Nutrients & Components

ANATOMY OF AN EGG
Nutrients & Components

 Shell – Thin outermost coating called the bloom

or cuticle that helps keep out bacteria and dust.
 Inner and Outer Membranes – Provides efficient
defense against bacterial invasion. Made of
partly keratin, a protein that’s also in human
hair.
 Air Cell – Rests between the two membranes
and it accounts for the crater you often see at
the end of a hard-cooked egg.
Nutrients & Components

 Albumen – aka Egg White. It has 4 alternating

layers contains approximately 40 different
proteins.
 Chalazae – Two ropes that holds the yolk firmly in
the middle.
 Vitelline Membrane – Clear casing that encloses
egg yolk.
 Yolk- Contains less water and more protein, some
fat and most vitamins of egg. Source of lecithin.
Market Forms of Eggs
Forms

 Fresh Eggs- Can be purchased

individually, dozen, in trays or 2.5
dozens or in case or half case
 Frozen Eggs – Pasteurized and
must be thawed before use. Form
of whole eggs with extra yolk
wherein 5% of sugar is added.
 Pasteurized Dried Eggs- Powdered
form. Used by manufacturers of
Cake Mixes
 Forms

 Hen’s Eggs- used most frequently in

cooking, can be in Leghorn or
Native.
 Quail Eggs- Small with dark brown
speckled shells
 Duck Eggs – Larger than Hen’s eggs
and richer in flavor. Cooked duck
eggs are: “Red Eggs” (salted egg)
“Penoy”(unfertilized duck’s eggs)
“Balut”(fertilized duck eggs) &
“Century Eggs”(Preserved Eggs).
Forms

 Goose Eggs –
Blown out and
decorated for
easter decoration
 Gull’s Eggs – Served
in a way like quail’s
egg. It is a rare egg.
Uses of Egg in Culinary Arts
 Use of eggs in culinary arts
 AERATING – Whipped
eggs whites contain tiny
air bubbles.
3 Stages
1. Soft Peak – Formed but do
not hold up
2. Firm Peak- Holds up and are
slightly bent.
3. Stiff Peak - Stands up
straight.

Sponge Cakes; Souffles; Pavlova

Use of eggs in culinary arts

 BINDING – bind ingredients together as they

coagulated when cooked.
Hamburger;Patties; Omelettes; Quenelles
 Use of eggs in culinary arts
 CLARIFYING –
beaten egg whites
are added to
remove impurities
and produce a clear
finish.

Stocks; Consomme
Soups; Aspic
Use of eggs in culinary arts

 COATING – Uses whole eggs and

breadcrumbs to provide a coating for the
food prior to cooking.
Fried or deep fried foods such as fish; meats;
chicken & vegetables.
Use of eggs in culinary arts

 ENRICHING – Whole eggs

add flavor and nutritional
value.
Cakes ; Puddings ; Pasta ;
Egg-nog Drinks
Use of eggs in culinary artsCooking

 EMULSION – Whipped egg yolks can hold

other ingredients together that do not mix
normally such as oil and vinegar.

Hollandaise &
Mayonnaise
Use of eggs in culinary arts

 GARNISHING – Sliced,
sieved or chopped hard
boil eggs can be used as
garnish.

Consomme ; Royale ;
Celestine
Cooking

 GLAZING – Beaten whole eggs or yolk

brushed onto food items before baking will
give it gloss or glazed finish.

Bread Rolls; Duchesse & Potatoes

Cooking

 THICKNER – Beaten egg yolks will coagulate

and hold a liquid in suspension when heated.

Soups ; Custards
Variety of Egg Dishes
Variety

 Boiled Eggs – boiling long enough to be solid.

 Coddled Eggs – Lightly cooked eggs.
 Fried Eggs – Cooked in hot grease until white
is solid both sides .
 Omelette – Beaten Eggs quickly cooked in
butter or oil
 Poached Eggs – Cooked by poaching in
simmering liquid.
Variety

 Scrambled Eggs- Made with beaten egg and

stirred frequently forming curds.
 Shirred Eggs – Baked Eggs
 Basted Eggs- Sunny Side up that are slightly
cooked on the top.
 Balut- Developing duck embryo that is boiled
alive.
 Century Egg – Preserving eggs in mixture of
clay, ash, salt, quicklime and rice hulls.
Variety

 Devil Eggs – Yolks of hard boiled eggs are

smashed with cream or mayonnaise, mustard
and seasoning.
 Pickled Eggs – Hard boiled eggs that are cured
in Vinegar or brine.
 Egg Curry – A spicy dish made with boiled eggs,
tomatoes and fried onions eaten with bread.
 Egg Drop Soup- Chinese soup if wispy beaten
eggs
Variety

 Egg Salad- used as sandwich filling.

 Egg Sandwich – Some kind of egg fillling.
 Eggs Benedict – Poached Eggs covered with
Hollandaise sauce.
 Frittata- Italian egg-based dish similar to
omelette or crustless quiche.
 Hangtown Fry- A type of omelette made
famous during California Gold Rush.
Variety

 Kuro tamago hard boiled egg- Black boiled

egg cooked in sulphur rich hot spring.
 Rafanata – A type of italian omelette
 Scotch Egg – Hard boiled egg wrapped in
sausage meat, coated in bread crumbs and
baked or deep fried.
 Spanish Omelette – aka Spanish Tortilla
QUIZ
 Quiz

IDENTIFY THE FOLLOWING

 1. To bake eggs until set.
 2. Sunny side-up eggs that are slightly
cooked on top.
 3. Small eggs with dark brown speckled
shells.
 4. Pasteurized eggs which must thawed
before use.
 5. Eggs used for Easter Occasion
 Quiz

 6. Eggs used in making balut and century

eggs.
 7. Type of eggs most frequently used in
cooking.
 8. Clear casing that encloses the yolk.
 9. The egg white.
 10. A small cup used to separate egg white
from egg yolk.
POACHED EGG
EGG BENEDICT
SCOTCH EGG
SCRAMBLED EGG
DEVILED EGG
EGG SALAD