Lesson 8 Variety of Egg Dishes

TLE Cookery

1. Variety of Egg Dishes

2. Cooking Eggs in the Shell

3. 1. Hard – Cooked Eggs Procedure: 1. Prepare tools, equipment and food items. 2. Place the eggs in a pot. Fill the pot with enough cold water to cover the eggs by 2in/5in.

4. 3. Bring the water to a boil and immediately lower the temperature to a simmer. Begin timing the cooking at this point. 4. Cook small eggs for 12 minutes, medium eggs for 13 minutes, large eggs for 14 to 15 minutes, and extra-large eggs for 15 minutes.

5. 5. Drain immediately and cool under cold running water to stop cooking. 6. Peel as soon as possible by cracking the shell starting from the large end. For easier peeling, peel while still warm, and hold under running water to help loosen the shell. 7. Serve the eggs or refrigerate until needed.

6. 2. Coddled Eggs. Put cold eggs into already simmering water and simmer for 30 seconds. 3. Soft-Cooked Eggs. Put cold eggs into already simmering water and simmer for 3 to 4 minutes.

7. 4. Medium-Cooked Eggs. Put cold eggs into already simmering water and simmer for 5 to 7 minutes. Poached Eggs . Poached eggs are prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape. The fresher the egg, the more centered the yolk, the less likely the white is spread and become ragged.

8. 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

9. Fried Eggs Fried eggs call for perfectly fresh eggs, the correct heat level, an appropriate amount of cooking fat, and a deft hand. Fried eggs may be served sunny side up (not turned) or over (turned once). Fried eggs may be basted with fat as they fry. Using very fresh eggs is the only way to ensure a rich flavor and good appearance of the finished dish.

10. Standard Qualities of Fried Eggs 1. White should be shiny, uniformly set, and tender, not browned, blistered or crisp at edges. 2. Yolk should be set properly according to desired doneness. Sunny side-up yolks should be yellow and well rounded. In other styles, the yolk is covered with a thin layer of coagulated white. 3. Relatively compact, standing high. Not spread out and thin.

11. 4. A fried egg should have a yolk covered with a thin film of coagulated egg white and still remain slightly fluid. 5. The egg white should be opaque, 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, frilly edge; the white will be set and the yolk soft and runny

12. Types of Fried Eggs

13. Sunny Side Up Cook slowly without flipping until white is completely set but yolk is still soft and yellow. Heat must be low or bottom will toughen or burn before top is completely set.

14. 2 . Basted Do not flip. Add a few drops of water to pan and cover to steam cook the top. A thin film of coagulated white will cover the yolk which should remain liquid.

15. 3 . Over easy Fry and flip over. Cook just until the white is just set but the yolk is still liquid.

16. 4 . Over medium Fry and flip over. Cook until the yolk is partially set.

17. 5 . Over hard Fry and flip over. Cook until the yolk is completely set.

18. Desirable Qualities of Fried Eggs  glossy  moist  tender

19. Common pitfalls:  eggs brown and crisp  eggs white blistered  eggs odd-shaped  eggs sticking

20. Scrambled Eggs Scrambled eggs can be made in two ways: the eggs can be stirred constantly over low heat for a soft delicate curd and a creamy texture, or stirred less frequently as they cook for a larger curd and a firm texture. Whether prepared to order or to serve on a buffet line, scrambled eggs must be served hot, fresh and moist.

21. 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

22. Scrambled Eggs

23. Omelets The rolled, or French-style, omelets start out like scrambled eggs, but when the eggs start to set, they are rolled over. A folded or American style, omelet is prepared in much the same manner, though it is often cooked on a griddle rather than in a pan, and instead of being rolled, the American omelet is folded in half.

24. Two Factors for Making Quality Omelets

25. 1. High Heat. This is an opposite to the basic principle of low temperature egg cookery. The omelet cooks so fast that its internal temperature never has time to get too high.

26. 2. A conditioned omelet pan. The pan must have sloping sides and be of the right size so the omelet can be shaped properly. It must be well seasoned or conditioned to avoid sticking.

27. Suggested Omelet Fillings

28. Baked Eggs Baked eggs are also quick and easy to prepare. 1. Place a little butter in a custard cup. Put the cup in 175 C (350 F) oven until the butter melts.

29. 2. Break an egg into the cup, and sprinkle with salt and pepper, then top the egg with a little milk. 3. Bake 15 to 20 minutes or until the egg white is set.

30. Present Egg Dishes

31. Part of serving food is presentation. It should appeal to your mouth, nose, and eyes. You don‘t have to be a trained chef to learn the basics of plating, which is the art of presenting food in an attractive way.

32. Seven Simple Ways to Present Food L ike a Chef

33. 1 . Set the table properly.

34. 2 . Choose your plates wisely.

35. 3 . Read the clock!

36. 4 . Just like with centerpieces, it‘s good to have a little bit of height, but don‘t overdo it or your guests won‘t know how to proceed!

37. 5 . Be odd.

38. 6 . Play with color and texture.

39. 7 . Play with Height.

40. 8 . Garnish appropriately.