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PREPARING AND COOKING EGG-
Boiling – cooking in liquid at a temperature of
Poaching – cooking in an open pan at
simmering points with sufficient seasoned
liquid to cover.
Frying – the process of cooking food in hot fat
Scramble – to cook egg while stirring together
white and yolk
Baked (Shirred) – cooking in the oven by dry
Bind – to fasten or encircle
Setting –putting in a particular place or
Coating – covering food which is to be
fried with flour, eggs or bread crumbs
Enrich – improve quality, productivity,
decoration or nutritive value.
Emulsify – to disperse uniformly
Glaze – to cover with a smooth surface
Clarify– to make clean, trim impurities
Garnishing – is a way of decorating food
by the addition of other items.
Thicken– to make and to become thick
Eggs are poultry products from chicken,
ducks and quail that are eaten as food.
Chicken eggs is the most widely
consumed type of eggs in the world,
while duck egg is the next most popular
Nutritive Value of Egg
1.Eggs are protein foods
2.Fresh eggs contain all the Vitamins except
3.Important sources of iron, phosphorous
and trace minerals
4.It contains low calcium and found in the
shell which is not edible.
5.It is also a source of Vitamin D
6.Egg yolk has iron and riboflavin
Preparing and cooking egg according to
characteristics – quality and weight
b.Grading according to
egg shell color
characteristics – quality and weight
quality – grouping and sorting
II. Cookery Method
a.Preparation of egg and uses
CLASSIFICATION OF EGG COOKERY
1.Egg cooked in the shell – a good cooked egg is tender.
The yolk is well centered, completely coagulated and
has no yolk darkening. It is easy to peel.
a.Boiled Egg as garnish
Note: Peeling ability of eggs is improved by bringing
egg temperature to room temperature prior to
cooling and cooking. The cooked egg is immediately
placed in tap running water.
2. Egg cooked out of the shell
Peeled eggs are broken out of the shell
and carefully dropped into boiling water.
3. Fried eggs – sometimes called eggs
cooked sunny side up. The eggs are
broken out of the shell and pan fried
in a small amount of cooking oil
without breaking the yolk.
4. Scrambled eggs – prepared by
whipping the whole egg out of the
shell and then pan frying just like
As thickening agent (like in
FUNCTIONS OF EGGS
slightly beaten egg white
STORAGE OF EGGS
Preservation – During the dry
season, when there is an abundance
of eggs, preservation measures to
prolong keeping quality, maybe
applied through the following:
• Refrigeration – involves a temperature of 4°C (40°F).
• Salt curing – preserved in saturated salt solution for 2
weeks, the salt gradually penetrates the egg through its
• Pickling – hard cooked eggs are placed in glass jars and
garnished with green and red pepper, pickling solution
consists of vinegar, refined sugar, salt and juices are
• Oil coating – involves clogging the egg shell pores by
submerging the eggs in mineral oil to prevent moisture
More Tips about Eggs
1.Overcooking toughens eggs. Cook them under
low to medium heat. But if you want sunny-side-
ups that are curved up at the edges drop them
into boiling hot oil.
1.“Balut” and ordinary chicken eggs have the
same nutrient. Although balut has more vitamin
A and calcium. Open your “balut” at the rounded
end and get its full sumptuous taste by putting it
whole in the mouth.
• Eggs are easy to digest and so may be eaten
even by infants, Some babies, though, may
have an allergy, so don’t give them too early.
• Dip hard boiled eggs immediately in cold
water to peel the shell easily. This also
prevents a dark ring from forming around
• People with hypertension should limit or
avoid the yolk where the fat is.