L2.2-Variety-of-Egg-Dishes.pdf TLE COOKERY

TLE COOKERY hehehe

1. VARIETY
OF EGG
DISHES

2. Poached Eggs

4. Poached Eggs
◦ 1. Poached eggs are prepared in barely simmering water
and gently cooking until the egg holds its shape.
◦2. The fresher the egg, the more centered the yolk, and
the less likely the white is spread and become ragged
◦3. Eggs are most often poached in water, though other
liquids, such as red wine, stock, or cream, can also be
used
◦4. Add vinegar

5. ◦Standard Qualities of Poached Eggs and
Cooked Eggs in the Shell
1. Bright, shiny appearance
2. Compact, round shore, not spread or
flattened
3. Firm but tender whites
4. Warm, liquid yolks

6. Poached Eggs
▪Quality of the egg
▪Temperature
▪Amount of water
▪The way the egg put in the pan

▪Critical factors:

7. Fried
Eggs

9. ◦Cook slowly without flipping
until white is completely set but
the yolk is still soft and yellow
◦Heat must be low or the bottom
will toughen or burn before the
top is completely set

11. ◦Do not flip. Add a few drops
of water to pan and cover to
steam cook the top
◦thin film of coagulated white
will cover the yolk which
should remain liquid.

13. ◦Fry and flip over
◦Cook just until the
white is just set but
the yolk is still
liquid

15. ◦Fry and flip
over. Cook
until the yolk
is partially set

17. ◦Fry and flip
over. Cook
until the yolk is
completely set.

18. OVER HARD

20. Fried Eggs
◦ Fried eggs may be served sunny side up
◦Fried eggs may be basted with fat as they
fry
◦Fresh eggs is the only way to ensure a rich
flavor and good appearance of the finished
dish

21. Fried Eggs
◦Standard Qualities of Fried Eggs
◦1. White should be shiny, uniformly set, and tender, not browned,
blistered, or crisp at the edges
◦2. The yolk should be set properly according to the desired
doneness. Sunny side-up yolks should be yellow and well
rounded
◦3. Relatively compact, standing high. Not spread out and thin
◦4. A yolk covered with a thin film of coagulated egg white and
still remain slightly fluid

22. Fried Eggs
◦Standard Qualities of Fried Eggs
◦5. The egg white should be firm, and tender, not chewy,
crisp, or brown
◦6. A perfectly fried egg is a glory to behold –crispy edges
and a wobbly, pinkish yolk
◦7. It will provide a fried egg with a slightly crispy; the white will
be set and the yolk soft and runny

23. Scrambled Eggs
◦Can be made in two ways:
◦1.the eggs can be stirred constantly over low heat
for a soft delicate curd and a creamy texture
◦2. stirred less frequently as they cook for a larger
curd and a firm texture

27. ◦Scrambled eggs can be seasoned with salt and pepper,
and/or flavored or garnished with fresh herbs, cheese,
sautéed vegetables, smoked fish, or truffles
◦Adding a small amount of water or stock (about 2tsp/10ml
per egg) to the beaten eggs will make them puffier as the
water turns to steam.
◦Eggs can be scrambled in a sauté pan or on a griddle
◦Overcooked eggs are tough and watery and will turn green
on a steam table
◦Scrambled eggs should be soft and moist.

28. ◦For flavor variations, the following ingredients may
be added to scrambled eggs before serving.
◦Chopped parsley or other herbs
◦Grated cheese
◦Diced ham
◦Crumbled bacon
◦Sautéed diced onions and green bell pepper
◦Diced smoked salmon
◦Sliced cooked breakfast sausage

29. Omelets

30. ◦omelets start out like scrambled eggs, but when the
eggs start to set, they are rolled over
◦American omelet is folded in half.
◦Omelets may be filled or garnished with cheese,
sautéed vegetables or potatoes, meats, and smoked
fish, among other things.
◦These fillings and garnishes are incorporated at the
appropriate point to be certain they are fully cooked and
hot when the eggs have been cooked
◦Grated or crumbled cheeses will melt sufficiently from
the heat of the eggs and are often added just before an
omelet is rolled or folded.

31. Two Factors for Making Quality
Omelets
◦1. High Heat
◦The omelet cooks so fast that its internal temperature
never has time to get too high
◦2. A conditioned omelet pan.
◦The pan must have sloping sides and be of the right size
so the omelet can be shaped properly

32. Suggested Omelet Fillings
Cheese Sautéed or creamed
mushrooms

33. Suggested Omelet Fillings
Creamed or curried
chicken
Creamed or buttered
spinach

34. Suggested Omelet Fillings
Sautéed onions with
or without bacon
Sautéed onions and
diced potatoes