Eggs bind ingredients in

dishes such as meatloaves or

crab cakes, leaven high-rise
baked goods such as soufflés
and sponge cakes, and thicken
custards and sauces.
Eggs emulsify mayonnaise, salad
dressings and Hollandaise sauce
and are frequently used to coat
or glaze breads and cookies.
Eggs clarify soups and coffee
and retard crystallization in
boiled candies and frostings.
Eggs add color, flavor, moisture
and nutrients to baked goods
such as cakes. As a finishing
touch, hard-boiled eggs often
serve as a garnish.
 Shirred eggs, also known as baked eggs,
are eggs that have been baked in a flat-
bottomed dish; the name originates from
the type of dish in which it was
traditionally baked. Shirred eggs are
considered a simple and reliable dish that
can be easily varied and expanded upon.

1. SHIRRING / BAKING
Boiled eggs are eggs, typically from
a chicken, cooked with their shells
unbroken, usually by immersion in
boiling water. Hard-boiled eggs are
cooked so that the egg white and
egg yolk both solidify, while soft-
boiled eggs may leave the yolk, and
sometimes the white, at least
partially liquid and raw.

2. BOILING
 Frying is the cooking of food
in oil or another fat. Similar to
sautéing, pan-fried foods are
generally turned over once or
twice during cooking, using
tongs or a spatula, while
sautéed foods are cooked by
"tossing in the pan". A large
variety of foods may be fried.

3. FRYING
 Poaching is a type of moist-heat
cooking technique that involves
cooking by submerging food in a
liquid, such as water, milk, stock or
wine. Poaching is differentiated
from the other "moist heat"
cooking methods, such as
simmering and boiling, in that it
uses a relatively low temperature.

4. POACHING
 Scrambled eggs is a dish
made from eggs stirred or
beaten together in a pan
while being gently heated,
typically with salt, butter and
various other ingredients.

5. SCRAMBLING
 Eggs should not be stored on the refrigerator
door, but in the main body of the refrigerator to
ensure that they keep a consistent and cool
temperature. Leftover raw egg whites and yolks
should be put in airtight containers and stored in
the refrigerator immediately.

HOW ARE EGGS STORED?

Eggs are a very good source of inexpensive, high
quality protein. More than half the protein of an
egg is found in the egg white along with vitamin
B2 and lower amounts of fat than the yolk. Eggs
are rich sources of selenium, vitamin D, B6, B12
and minerals such as zinc, iron and copper.

WHAT ARE THE HEALTH BENEFITS OF EGGS?

HOW DO YOU TEST EGGS FOR FRESHNESS?
 EXAMPLES OF EGG DISHES

Omelet (Plain) Scalloped Egg (Savory) French Toast (Sweet)

GET ¼ SHEET OF PAPER
 Which of the following recipes
can contain egg as a garnish?

Chicken Adobo Pork Sinigang

Fish Inun-unan Champorado

The egg ___________ in water
when it is still fresh.

floats sinks

flies shakes
 A method of cooking eggs which involves
immersing eggs in boiling water.

Sautéing Broiling

Boiling Shirring
 Which of the following is a
function of eggs in cooking?

binds ingredients glazes bread

adds color all of the above

 A method of cooking eggs which involves
stirring or beating eggs together in a pan.

Whisking Frying

Scrambling Shirring
 Eggs are rich in ______________.

carbohydrates Calcium

Potassium Protein
 Eggs should be properly stored
in the _______________.

refrigerator door freezer

refrigerator body pantry

 Consumption of raw eggs can
sometimes cause…

Salmonella poisoning Influenza

Dengue Death
 Omelets are an example of a
__________ egg dish.

savory plain

sour sweet
 Poultry eggs are naturally
farmed from _____________.

ostriches penguins

cows chickens
S…….. B……..
F……..
S…….. P……..