2. Eggs Cookery
• Sunny side up – yolk just warm and still runny
• Over easy – flip a sunny side up egg, count to 10 and flip back
the white over the egg should be opaque covering the yolk
entirely – yolk should be intact not broken and stull runny
• Over medium – yolk is ½ set
• Over hard – yolk is completely set but not overcooked
• Poached – simmered out of the shell in water with a little
vinegar
• Scrambled – whole eggs folded to a fluffy texture
• Frittata – a Spanish dish where whipped eggs are baked in a
dish with various fillings, usually served in the dish.
• Basted – add water, steam and cover or baste with fat
• Shirred – Baked whole in a dish usually with flavorings and or
sauce
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
3. Anatomy of an Egg
• Shell
• White
• Yolk
• Chalaza – connective cords that keep the yolk in
the middle of the egg
• Germinal spot – sometimes red, where egg
would start to germinate if it were fertilized and
incubated
• Air cell – usually at the thicker end
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
5. Coagulation Temperatures
• Beaten: 156 degrees
• Custards: 175-185 degrees
• Whites: 140-149 degrees
• Yolks: 144-158 degrees
When egg proteins overcook they squeeze any moisture or air
out and become rubbery.
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
6. Grading & Storage of Eggs
• Grading of eggs is overseen by USDA
• Based on interior and exterior quality, not size.
• AA
• A
• B
Storage
• Under 45 ̊F
• Humidity of 70%-80%
Eggs stored at room temperature will age 7 times faster
(some recipes suggest leaving eggs at room temperature for
optimal performance, only pull the amount of eggs needed in
order to prolong shelf life).
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
7. Breakfast Meats
• "Bacon – Can be cooked on a flat griddle or in a heavy skillet or baked
on a sheet pan. Regardless of the method used, the cooked bacon
should be drained on absorbent towels to remove excess fat.
• "Sausage – Made from uncured, uncooked meats. They can be mild to
spicy, slightly sweet or strongly seasoned with sage. Sausage can be
bought in bulk, links or preformed patties. Sausage can be par-cooked
using steam and then browned just before serving by sautéing them.
Cooked sausage should be drained on absorbent towels to remove
excess fat.
• "Canadian Bacon – A cut of ham, usually from the loin but may be cut
from the tenderloin. They are very lean and require little cooking, slices
are usually sautéed briefly before serving.
• Ham Steaks – Ham Steaks are simply a thick slice of ham which is ideal
for breakfast. Fully cooked ham needs only to be briefly heated on a
griddle or in a sauté pan before serving.
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
8. Batters
• Chemical leavening
• Need an acid to activate leavening
• Do not over mix
• Do not prepare batters too far in advance
• Pancakes and Waffles do not reheat well, they should be
made to order whenever possible.
• Crepes can be made in advance and frozen
• Separate crepes with parchment or they will stick together
• Cold crepes may crack when rolling, gently reheat to soften
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
