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1. Market Forms of eggs

2. There are four forms of eggs in the market: Fresh Eggs Dried Eggs Frozen Eggs Salted Eggs

3. Fresh eggs

4. Fresh eggs Chicken Eggs rank first in the Filipino diet followed by duck eggs and quail eggs. In the market, fresh eggs are graded as: SIZE WEIGHT PER DOZEN Jumbo 30 oz. Extra Large 27 oz. Large 24 oz. Medium 21 oz. Small 18 oz.

5. Dried eggs

6. Dried eggs Easy to use and measure Dried whole eggs – Two tablespoons of dried whole eggs and 2 ½ tablespoons of water are equal to a medium-size fresh whole eggs Dried egg yolks Dried egg whites

7. Frozen eggs

8. Frozen eggs Eggs out of the shell are frozen until needed Economical; spoilage is eliminated and space saving Recommended for bakery, hotel, and restaurant use

9. Salted eggs

10. Salted eggs Duck eggs are preferably in making salted eggs. Why are salted eggs duck eggs? - Salted egg are widely made by duck eggs  due to its distinctive characteristics than other egg . The average of duck egg dimension is bigger than chicken egg, it reaches 70-80 gram per egg. The duck egg has a larger pore than other eggs that accelerate salt penetration into eggshell.

11. Uses of eggs in culinary arts

12. Uses of eggs in culinary arts Breakfast food Leavening agent Thickening/Binding agent Emulsifying agent Garnishing Adds color

13. A. Breakfast food Chicken is the main source of eggs cooked for breakfast. Eggs are easy to prepare especially if there is limited time. The simplest method of cooking eggs is cooking them in the shell. Eggs Cooked in the Shell Soft-cooked eggs Medium-cooked eggs Hard-cooked eggs

14. Eggs cooked out of the shell Poached Eggs - Egg cooked out of the shell in water in a swallow pan with boiling salted water.

15. Eggs cooked out of the shell Fried egg - Also called sunny side up

16. Eggs cooked out of the shell Shirred - Otherwise known as baked egg - Cooked in the pans which are greased before putting the eggs

17. Eggs cooked out of the shell Scrambled - The eggs are salted and beaten by fork or eggbeater

18. Eggs cooked out of the shell Omelet - Otherwise known as TORTA - Similar to scrambled egg but with fillings such as the following: Meat Fish, shrimps, crabs Chopped ham Chopped bacon Cheese Mixed vegetables Green onions White onion mushroom

19. B. Leavening Agent Egg whites, when beaten correctly, play an important role a leavening agent in baked products by producing stable foam the incorporated air, thus increasing the volume and tenderness of sponge cake, angel food cake and chiffon cake. Stages of beaten egg whites Frothy Soft peaks Stiff and dry/overbeaten

20. C. Thickening/binding agent Egg whites thicken at 100 °C and would not flow at 61°C. Egg yolk coagulate at 65°C and would not flow at 70°C. Whole eggs coagulate between 60 °C and 65°C. Eggs serve as thickening agent in making Philippine custard or leche flan, and pudding. Eggs serve as binding agent when mixed with pieces of food as in the preparation of croquettes, lumpia, shanghai, embutido .

21. D. Emulsifying agent The protein in an egg, especially the yolk, is necessary in producing permanent emulsion of oil in liquids, as making mayonnaise. Mayonnaise is an oil-in-liquid mixture called emulsion. If the oil-in-liquid dispersion is broken, the resulting products is useless because the oil would separate from the liquid layer.

22. E. garnishing Hard-cooked eggs are used to garnish pancit Malabon, Palabok , Paella, and morcon . Scrambled eggs are usually used to garnish fried rice.

23. f. Adds color Chicken eggs and color to baked products. Duck eggs add color to fresh lumpia wrapper.

24. Thanks! Any question?