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    T.L.E: Lesson 2 "Uses of Eggs in Culinary Arts" Uses of Eggs

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    Mitzi Yori
    1. Eggs are used in culinary arts for several purposes: as a binder, coating agent, thickener, emulsifier, to prevent crystallization, and as a leavening agent. 2. Eggs can be cooked in many ways, such as sunny-side up, boiled, poached, scrambled, and in omelettes. 3. Plating of egg dishes includes presenting scrambled eggs, egg salad, stuffed eggs, and eggs served with sauces or garnishes like toast, bacon, spinach or cheese.

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    T.L.E: Lesson 2 "Uses of Eggs in Culinary Arts" Uses of Eggs

    Uploaded by

    Mitzi Yori
    419 views2 pages
    1. Eggs are used in culinary arts for several purposes: as a binder, coating agent, thickener, emulsifier, to prevent crystallization, and as a leavening agent. 2. Eggs can be cooked in many ways, such as sunny-side up, boiled, poached, scrambled, and in omelettes. 3. Plating of egg dishes includes presenting scrambled eggs, egg salad, stuffed eggs, and eggs served with sauces or garnishes like toast, bacon, spinach or cheese.

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    t.l.e- lesson 2

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    1. Eggs are used in culinary arts for several purposes: as a binder, coating agent, thickener, emulsifier, to prevent crystallization, and as a leavening agent. 2. Eggs can be cooked in many ways, such as sunny-side up, boiled, poached, scrambled, and in omelettes. 3. Plating of egg dishes includes presenting scrambled eggs, egg salad, stuffed eggs, and eggs served with sauces or garnishes like toast, bacon, spinach or cheese.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    419 views2 pages

    T.L.E: Lesson 2 "Uses of Eggs in Culinary Arts" Uses of Eggs

    Uploaded by

    Mitzi Yori
    1. Eggs are used in culinary arts for several purposes: as a binder, coating agent, thickener, emulsifier, to prevent crystallization, and as a leavening agent. 2. Eggs can be cooked in many ways, such as sunny-side up, boiled, poached, scrambled, and in omelettes. 3. Plating of egg dishes includes presenting scrambled eggs, egg salad, stuffed eggs, and eggs served with sauces or garnishes like toast, bacon, spinach or cheese.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    T.L.

    E: LESSON 2

    “Uses of Eggs in Culinary Arts”

    USES OF EGGS

    1. As a binder- a binder helps other ingredients bind


    together ( eggs are used to help bind together meat
    balls , meat loaf and flour mixtures).When eggs are
    heated, they coagulate this helps stick together the
    ingredients they are mixed with.

    2.As a coating agent- The breading on fried chicken


    sticks because the chicken is dipped into an egg, then
    a flour or crumb mixture. The eggs help hold the
    crumb mixture to the food when heated during the cooking process.

    3.As thickening properties-The protein in eggs will thicken when heated and become firm. If an
    egg is overheated or cooked for too long of a time it will become rubbery and tough in texture.
    Eggs are often used in custards and sauces to thicken the finished product.

    4.As an emulsifier- an emulsifier permits small globules of one liquid to be inter-dispersed in


    another liquid. For example in mayonnaise, the eggs acts as an emulsifying agent in keeping the
    oil and vinegar mixed as one product and not separating out . Eggs are also emulsifier in eggs.

    5. When a liquid freezes, ice crystals form- When eggs are added to a mixture, it helps
    prevents these crystals from forming . That is why another use of eggs in the prevention of
    crystallization.

    6.As a clarifier- The egg is used to make a broth clear. Any unwanted particles In the broth will
    stick to the egg as it coagulates in the broth. The cooked is then Removed.

    7. As a leavening agent- A leavening agent helps to make a cooked product rise . When eggs
    are beaten, they hold air. when heat is added the structure will coagulate and traps the air. This
    is what gives angel food cake, meringues and soufflés their light and fluffy texture.

    METHODS OF COOKING:

     Sunny-side up
     Boiled eggs
     Basted eggs
     Poach eggs
     Omelette
     Scrambled eggs

    PLATING OF EGG DISHES:

     Scrambled eggs
     Egg salad
     Soft- cooked eggs
     Bean sprout egg Foo yung
     Omelette

    1.Stuffed Eggs- Boil and peel the egg. Slice the eggs and arrange on platter. Sprinkle with
    paprika and serve garnished with springs of green onion, chives , or parsley.

    2.Eggs Stuffed with Herbed Shrimp- Stuffed hard-cooked eggs served on the shrimp-yolk
    mixture. Garnish with mustard, Olives, and thyme.

    3. Egg Curry- Cut eggs in half lengthwise. Pour into serving dish and garnish with sliced
    tomatoes, cucumber and parsley leaves.

    GARNISHES FOR EGG DISHES

    - Eggs are often served with toast in some form They may be garnished with crisp slices of
    bacon and a spray of parsley or may be bite served on a bed chopped spinach, mashed potato
    or chopped meat . A sauce or puree is a very attractive garnish for poached eggs, Eggs are
    sometimes garnished with grated Cheese or cooked egg yolk put through a sieve.

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