Expected Learning Outcomes

At the end of the lesson, the learners should be able to:

• Discuss uses of eggs in culinary arts

• Determine market forms of eggs; and

• Prepare recipe that uses egg as the primary ingredient.

Name It!

Direction: Below are pictures of market forms of egg. Determine what market forms that is given below by naming it and listing its uses. Write your answers in the space provided.

Market Forms Of Egg Name and its Uses

Discussion (Analysis)

1. What are the different market forms of egg?

2. From the three market forms of egg, which do you prefer to use? Justify your answer.

3. How do you use eggs in your home?

4. How many uses are there for eggs?

5. Why egg used as a binding agent?

6. In purchasing egg, what would you consider first?

7. What is the most common form of eggs you can see in the local market?

8. How fresh eggs differ from frozen eggs?

9. What are dried eggs?

10. Do you usually use frozen eggs?

11. Which egg dishes do you prefer to make?

Firming Up (Application)

Make Your Own!

Direction: Group yourselves into 5. Each group should make their own recipe of egg dishes using the different market forms of egg. Be creative in your ways. Complete the activity given below.

(Recipe Name)

Ingredients: Procedure: Market forms of egg used:

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Exercises

Enhancement

Concepts Review

The Uses of Eggs in Culinary

Egg is cooked in many ways. It can be the main protein dish; it can be a main or accessory ingredient in dishes from appetizers to desserts. It can be cooked by dry heat, moist heat, with or without oil, as simply or as elaborately as one‘s inclination for the moment. Indeed it can be eaten anywhere.

The Uses of Eggs

The composition of an egg makes it the most versatile ingredient in baking. Eggs have the following uses:

• ENHANCES THE NUTRITIONAL VALUE OFOTHER FOODS

Eggs are rich in nutrients and by adding them to vegetables, pastas, wheat and bread, the nutritionally balanced meal when an egg is added.

• RAISING AGENT

Whisked egg white includes air to form fine foam. The air bubbles expand with heat, as in sponge cakes, meringues or soufflés and thus acts as raising agent.

• BINDING SUBSTANCE AND COATING

Because eggs set when heated, they bind loose crumbly ingredients together, for example in croquettes and fillings. By dipping fritters in beaten egg before frying, the surface is sealed which prevents the food from soaking up the oil in which it is fried.

• THICKENING AGENTS

Whipped egg is used as thickening agent in pie fillings, custard sauces and baked custard. When heated for too long, however, liquid is discharged and the egg forms a sticky clot.

• EMULSIFYING AGENT

Egg yolk keeps liquid like oil in an emulsion by encircling oil particles, thus preventing them from sticking together. mayonnaise is an excellent example. The addition of vinegar or lemon juice stabilizes the emulsion.

• GLAZING AND SEALING

Whisked egg white glazes baking beautifully. Raw pastry crust won't become mushy from the moisture in the filling if it is cooked with egg white before the filling is poured into it.

• CLARIFYING FLUIDS

All purities stick to beaten egg and crushed shell and can be strained through a muslin cloth to obtain clear meat stock, soups and jellies.

• CONTROLLING CRYSTALLISATION

The addition of egg white when making sweets controls crystallization.

• ADDING COLOUR AND FLAVOURING

The egg yolk gives cakes a very attractive color. Eggs also enhance the flavor of any dish to which they are added.

Market Forms of Egg

1. Fresh Eggs or shell eggs may be purchased individually, by dozen or in trays of 36 pieces.

2. Frozen Eggs – are made of high-quality fresh eggs. They come in the form of whole eggs with extra yolks and whites. Frozen eggs are pasteurized and must be thawed before use.

3. Dried Eggs – are seldom used. Their whites are used for preparing meringue. Dried eggs are used primarily as ingredients in food industry. They are not commonly sold directly to consumers.

Downloadable Lesson Plan