Egg Dishes

Tools, Utensils and Equipment used in

Egg Preparation

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 In cooking, coddled eggs
1. Coddler are eggs that are gently
or lightly cooked in water
just below boiling
temperature in or out of
the shell or other
container. They can be
partially cooked, mostly
cooked, or hardly cooked
at all. Poached eggs are a
type of coddled egg
cooked in water.
 ◉ An electric appliances
2. Egg Cooker which steams or cooks
eggs in the shell with
inserts or cups for
steams
◉ Poached eggs or flat
inserts for cooking
fried or scrambled
eggs and omelettes.
3. Crèpe Pan ◉ A skillet which is
shallow and slope-sided
and is 6 to 8 inches in
diameter. Crepes can
also be cooked in any
small shallow pan with
sloping sides such an
omelette pan.
 Small, deep,
4. Custard Cups individual bowl-
shaped dishes,
with a capacity of
6 to 10 ounces,
designed for oven
use and perfect for
baking individual
custards or quiches
5. 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 Pan has a Handle
 ◉ A sharp-pointed tool used to gently
6. Egg Piercer prick a very small hole in a large
end of an egg shell 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.
◉ However, piercing is not
recommended for it often produces
hairline cracks in the shell making
the egg more vulnerable to bacteria.
 ◉ A covered pan
7. Poacher containing a late
with shallow cups
in each of which an
egg can be cooked
over steam rising
from boiling water
at the bottom of the
pan.
 ◉It is also called a
8. Quiche Dish flan or tart
which is round,
shallow dish
with scalloped
edges intended
for oven use
9. Egg Ring ◉ A round band, with
or without a handle,
to hold a fried
poached egg during
cooking
 ◉ A small cup used to
10. Separator 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 is
not available, a kitchen
funnel can be used to
separate eggs.
 ◉ A tool used to cut
11. Slicer hard-boiled egg into
uniform slices with
one stroke. It has an
intended tray in
which the egg rests
and parallel wires for
slicing
 ◉A tool which
12. Wedger holds the hard-
boiled egg
upright and cuts
it into 6 equal
wedge-shaped
parts as you pull
the wires over it.
 ◉ As the name
13. Non- Stick Pans implies, they
prevent eggs
from sticking
and are super
easy to clean.
An ideal tool
for cooking
eggs on
stovetop
14. Whisk ◉Used to scramble
supper fluffy eggs
or stiffen egg
whites for
meringues
 ◉ Scraping Spatula is either wooden or
15. Spatulas rubber depending on their use.

◉ A flipping spatula is perfect for

flipping dried eggs and pancakes
Nutritional Value and
Components of Egg
Nutritionally, eggs can make a significant
contribution to a health diet. Eggs are
useful source of protein, essential
vitamins and minerals. Nutritional
requirements can vary considerable
between men, women and children and
can also vary in individuals from time to
time.
 Protein
- Excellent source which is found in
both yolk and 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
fund in eggs with the exception of
vitamins C.
-Eggs are good source of all the B-vitamins,
plus the fat soluble vitamin A. It also provides
useful amounts of vitamin D, as well as some
vitamin E.
 Minerals
-Excellent source of minerals that the
human body requires for health particularly
phosphorus, require for bone health and
iodine, required to make thyroid hormone.
Eggs also provide significant amounts of calcium
needed for bone structure and nervous function;
zinc, important antioxidant. It also contains iron, the
vital ingredient of red blood cells
 Cholesterol
 Cholesterol and lecithin are fat-
like substances essential to the
structure and function of the cells in
the body.
 It helps maintain the flexibility and permeability of
cell membranes and is also a raw material for the
fat lubricants that help keep the skin supple.
Carbohydrates and Dietary Fiber
-Eggs contain only traces of carbohydrates
and no Dietary fiber
Characteristics of
Quality Fresh Eggs
• It should be clean,
uniform in size and
sound-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 5mm deep)
“Methods to determine
fresh Eggs”

”
a. Candling
Eggs are held before a source of
light.
b. Gross Examination
-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
-

eater, fresh eggs will sink and stale

eggs will float.
e. Breaking
-Fresh eggs have clear, thick, firm white which
holds closely to yolk when broken. The yolk is
well rounded, high in mid center and does not
break.
-Not practically used in market.
Market Forms of Eggs
 • Fresh eggs
- can be purchased individually, by
dozen and in Trays

Frozen Eggs
- 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 is added

Pasteurized Dried Eggs

-These comes in powdered form. It is available in
whole, yolk or whites.
“Kinds of Eggs Available in Market”

1. Hen’s Egg 3. Duck Eggs

2. Quail Eggs 4. Goose Eggs and
an Ostrich Eggs
Uses of Eggs in
Culinary Arts
1. Aerating
- Whipped the Egg whites contain tiny air
Bubbles.
When this mix is added to other ingredients, it
makes the dish light and fluffy.
There are three stages of egg white to a foam.
Theses are:
 Soft Peak- Peaks are formed but do not hold
up
 Firm Peak- Peaks hold up but are slightly
bent at the peaks.
 Stiff Peaks-the peaks stand straight up. The
foam should look moist and shinny
2. Binding -Eggs can act as binding agents. As
their proteins set, eggs bind
ingredients together giving strength
and stability to meatloaves, casseroles
and baked goods. Eggs are used to
coat foods with crumbs, flour, etc. as
they help these ingredients adhere
and also help to create browned
appearance when cooked.
3. Clarifying Egg whites, or albumen,
is one such fining agent
used to clarify red
wines. Egg whites are
particularly good for
removing tannin
particles, especially
green or harsh tannins,
rendering the wine more
round and soft in texture
4. Coating Eggs are used to
coat foods with
crumbs, flour, etc.
as they help these
ingredients adhere
and also help to
create browned
appearance when
cooked.
5. Enriching
-Whole Eggs add flavor
and nutritional value
 Egg yolks provide a
6. Emulsion viscous, continuous phase.
This promotes stability in
emulsions because it
prevents the dispersed oil
droplets from moving
around and gathering, or
coalescing. Adding egg
yolk to whole eggs
increases emulsion
viscosity, lending it greater
stability.
7.Garnishing
Sliced, sieved or
chopped hard boiled
egg can be used as
a garnish
8. Glazing To make a heavy glaze, brush
a very thin sheet of your egg
over the pastry by making use
of a pastry brush, then you
can let it dry in the refrigerator
for about 10-15 minutes
before applying another coat.
You can do it as many times
as you like to build up a deep
golden coat.
 9. Thickener
As one source says, “Eggs are
the main thickener in most
custard and the yolks make
them smooth and rich.” Starch is
often added to custard to slow
the process of coagulation to
help prevent overcooking the
mixture. Egg proteins denature
and coagulate over a wide
temperature range.
The End!
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