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    Egg Cookery PPT With Pardo

    Uploaded by

    Jesse Mae Grace Jaum

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd

    Egg Cookery PPT With Pardo

    Uploaded by

    Jesse Mae Grace Jaum
    36 views36 pages

    Original Title

    Egg Cookery Ppt With Pardo

    Copyright

    © © All Rights Reserved

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    PPT, PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    36 views36 pages

    Egg Cookery PPT With Pardo

    Uploaded by

    Jesse Mae Grace Jaum

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    You are on page 1of 36

    Prepared by:

    MRS. ROSSANA LORETO V. PARDO


    COOKERY Teacher
    THE INCREDIBLE
    EDIBLE EGG
    Eggs are composed of several distinct parts …

    Air Cell

    Shell
    Egg Yolk

    Membrane
    Egg White
    White Chords
    (Chalaza)
    EGGS • belong to the
    meat group
    • contain nutrients
    • protein
    • fat
    • vitamins A, B, D, K
    • iron
    • two large eggs equal a serving
    • each egg contains approximately 80 calories
    Eggs are graded for quality using a process
    called candling.

    QuickTime™ and a
    Photo - JPEG decompressor
    are needed to see this picture.

    The four grades used for eggs are:


    AA A B C
    AA - yolk is firm and the area
    covered by the white is small;
    there is a large proportion of
    thick white to thin white
    A - yolk is round and
    upstanding; the thick white is
    large in proportion to the thin
    white and stands fairly well
    around the yolk
    B - the yolk is flattened and
    there is about as much or more
    thin white as thick white
    C - not sold in stores; may be
    used in prepared mixes
    Egg Size ……

    The six sizes of eggs are based on weight per dozen.


    Brown shelled eggs have the same
    nutritional value as white shelled eggs;

    QuickTime™ and a
    Photo - JPEG decompressor
    are needed to see this picture.

    The color of the shell is dependent on the type of


    chicken that laid the egg.
    Seven Cents Key to Buying Eggs …

    If there is less than 7 cents difference


    between two sizes of eggs, the best buy is the
    larger size.
    Egg Storage
    • Store in the refrigerator for 4 to 5 weeks
    • Store in the original carton with the blunt
    side up
    • Do not wash until ready to use
    Egg Freshness Test

    • Check date on the carton


    • Shell should be rough and dull
    • Fresh eggs sink in a dish of cold water
    An egg fried on one side only ……

    Sunny Side Up
    An egg fried on one side with hot grease
    spooned over the top ……

    Basted Egg
    Eggs fried on both sides with a runny yolk ……

    Over Easy
    An egg fried on both sides with a
    hard yolk ……

    Over Hard
    Raw egg cooked in hot water or in an
    egg poacher ……

    Poached Eggs
    Raw egg baked in the oven ……

    Shirred Eggs
    Egg and milk mixture cooked in a hot pan;
    gently move mixture as it cooks ……

    Scrambled Eggs
    Egg mixture brought to center of pan and
    cooked until all egg mixture on the edges
    is cooked; fold in half and serve ……

    Omelet
    Whole egg cooked in SIMMERING water for
    three to five minutes ……

    Soft Cooked Egg


    Whole egg cooked in SIMMERING water for
    twenty minutes ……

    Hard Cooked Egg


    Egg and cheese mixture baked in a
    pastry shell ……

    Quiche
    Egg and white sauce mixture placed in
    a dish and baked ……

    Soufflé
    Drink made using raw eggs ……

    Egg Nog
    Egg and milk mixture baked in
    custard cups ……

    Custard
    Chopped hard cooked eggs blended with
    mayonnaise ……

    Egg Salad
    Fried eggs and bean sprouts ……

    Egg Foo Yung


    Poached egg on an English muffin
    topped with sauce ……

    Eggs Benedict
    Coating Agent

    Fried Chicken

    French Toast
    Thickening Agent

    Pudding Custard
    Binding Agent

    Chicken Croquettes Meatloaf


    Leavening Agent

    Angel food Cake Soufflé


    Emulsifier

    Mayonnaise
    Other uses for eggs ……

    Shampoo Meringue

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