4. Tools Utensils and Equipment
used in Egg Preparation
Food safety program starts
with the standard operating
procedures of cleaning and
sanitizing tools and other utensils
to be prepared in cooking food,
particularly eggs. Improper
cleaning and sanitizing of tools
may allow harmful
microorganisms to be transferred
from one food to another.
5. The following are lists of
tools utensils and
equipment needed in
preparing egg dishes:
• 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.
6. 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
omelets.
7. Crepe 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 as an omelet pan.
8. Custard Cups – small,
deep, individual bowl-
shaped dishes, with a
capacity of 6 to 10 ounces,
designed for oven use and
perfect for baking
individual custards or
quiches.
9. Omelet Pan – a non-stick,
shallow, slope-sided skillet
usually 7 to 10 inches in
diameter. A double omelet
pan consists of 2 shallow
rectangular or semicircular
pans attached by hinges. Each
pan has a handle.
10. Egg Piercer – a sharp-
pointed tool used to
gently prick a very small
hole in the large end of
an eggshell before hard
boiling.
11. 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
12. Quiche Dish – it is
also called a flan or
tart dish which is a
round, shallow dish
with scalloped edges
intended for oven
use.
13. Egg Ring – a round
band, with or without
a handle, to hold a
fried or poached egg
during cooking.
14. Separator – a small
cup used to
separate egg white
from yolk.
15. Slicer – a tool used to
cut hard-boiled egg
into uniform slices
with one stroke.
16. Wedger – a tool
which holds the
hard-boiled egg
upright and cuts it
into 6 equal wedge-
shaped parts as you
pull the wires over it.
17. Non-stick Pans – as
the name implies, they
prevent eggs from
sticking and are super
easy to clean.
18. Whisk – used to
scramble super fluffy
eggs or stiffen egg
whites for meringues.
19. Spatulas – these are of
two types: for flipping
and for scraping. A
flipping spatula is perfect
for flipping dried eggs
and pancakes. For
scraping, sit can either be
wooden or rubber
depending on their use.
20. Nutritional Value and
Components 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 among individuals
from time to time.
21. Protein
Eggs are excellent
source of protein which is
found in both the yolk and
albumen. Protein in egg is
of high biological value as
it contains all the essential
amino acids needed by the
human body.
22. Vitamins
Most of the
recognized vitamins are
found in eggs with the
exception of vitamin C.
Eggs are a 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.
23. 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 hormone.
24. 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 raw
material for the fatty
lubricants that help keep
the skin supple.
35. Characteristics of Quality Fresh
Eggs
All eggs sold and
bought must meet strict
standards. As much as possible
only those of high quality
must reach the consumer. One
can check for high quality and
freshness by noting the egg’s
appearance when broken. The
following are characteristics of
fresh eggs:
36. • 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
37. • It should have firm, round, and well–
centered yolk
• It should have a light and thick white
part
• It has small air cell (less than 5 mm
deep)
38. 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:
39. Fresh Eggs
These can be
purchased individually,
by dozen, in trays or
2.5 dozens or in case or
half case.
41. 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.
42. Kinds of Eggs Available in the
Market
1. Hen’s eggs are the type of
eggs most frequently used in
cooking.
2. Quail eggs are small with
dark brown speckled shells.
3. Duck eggs are larger than
hen’s eggs and richer in flavor
giving a creamy depth to
baked dishes and have a
grayish thick shell. It is usually
available cooked or fresh.
43. 4. Goose eggs and
ostrich eggs are bigger
and for this reason are
often blown out and
decorated for Easter
occasion.
5. Gulls’ eggs are not
widely available but if
you do come across
them, serve them in the
same way as quail eggs.
44. 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 to cages
and do not have access to litter, perches, or nests.
Nest–laid Nest-laid may seem promising, but this only means hens
have access to a nest or perch within the confines of their
cage.
Cage–
free
Cage-free hens are not confined to a cage, however, that
does not mean they have access to the outdoors, or that
there are any requirements for how much space they
or for what feed or medicines they may be receiving.
45. Free–run Free-run hens are able to roam in open-range
barns.
Free–
range
Free-range hens are able to roam in open-
barns and are given access to the outdoors
natural light), when weather permits.
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.
46. Uses of Eggs in Culinary
Arts
Eggs are commonly used in
culinary arts.
47. AERATING
Whipped 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 whisking egg whites
to a foam.
48. BINDING
Eggs can be used
to bind ingredients
together as they are
coagulated when
cooked
56. Ingredients for Egg Dishes
The following are common
ingredients used in 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 adds moisture and
richness.
57. • Herbs, spices, and seeds –
they are used to enhance the
taste and aroma of egg
dishes.
• Vegetables – add volume,
enhance the taste, serve as
garnishes, and add nutritive
value to egg dishes.
• Processed meat products –
add distinctive taste, color,
and aroma.
58. Presenting Egg Dishes
Part of serving food is
presentation. It should
appeal to your mouth,
nose, and eyes. You don‘t
have to be a trained chef
to learn the basics of
plating, which is the art of
presenting food in an
attractive way.
59. Seven Simple Ways
to Present Food
Like a Chef
1. Set the table properly.
Your day to-day meals
might be free-for all, but if
you‘ve got guests coming
over, it‘s nice to have the
knives and forks in the right
places.
60.
61. 2. Choose your plates
wisely. Make sure your
serving plates are big
enough to let each food
stand out, but small enough
that the portions don’t look
tiny.
62.
63. 3. Read the clock
A fool proof way to arrange
food on a plate is to place
the carbohydrate (rice,
pasta, bread, etc.) at ―11
o‘clock,‖ the vegetables at
―2 o‘clock, and the protein
at ―6 o‘clock from the
diner‘s point of view.
64.
65. 4. Just like with
centerpieces, it‘s good to
have a little bit of height,
but don‘t overdo it or your
guests won‘t know how to
proceed! If you have a
mound of mashed potatoes
(mid-height), you may want
to lean your pork chop
against it so that it is
standing up (high), with a
row of snow peas (low) in
front.
66.
67. 5. Be odd. Don‘t be
strange, but things
generally look more
interesting when
they‘re in sets of odd
numbers, rather than
even numbers.
68.
69. 6. Play with color and
texture. Even if you‘re just
serving Tomato Soup and
Grilled Cheese
Sandwiches, a green
paper napkin can make
this simple meal look
really special!
70.
71. 7. Play with Height This
Chicken Stir-fry with
Broccoli looks more
interesting because of
the high mound of rice
sitting next to it.
72.
73. 8. Garnish
appropriately. Don’t lose
sight of the recipe you
made in the first place!
Any garnish on the plate
should be edible and
should enhance the flavor
of the main dishes.
85. Factors for Consideration in
Presenting Egg Dishes
1. Create a framework –
Start with drawings and
sketches to visualize the
plate.
2. Keep it simple – Select
one ingredient to focus on
and use space to simplify
the presentation.
86. 3. Balance the dish – Play
with color, shapes, and
textures to ensure diners are
not overwhelmed.
4. Get the right portion size
– Ensure there is the right
amount of ingredients and
the plate complements the
dish
87. 4. Get the right portion size
– Ensure there is the right
amount of ingredients and
the plate complements the
dish
5. Highlight the key
ingredients – Ensure the
main ingredient stands out
and pay equal attention to
the support.
