VARIETY OF EGG DISHES .pptx

Grade 10 Lesson 2 Variety of egg dishes.
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1. Variety of Egg Dishes

2. COOKING IN THE SHELL Eggs are cooked in the shell to make hard- and soft-cooked and coddled eggs. They may be served directly in the shell or they may be shelled and used to make another preparation, such as deviled eggs, or as a garnish for salads or vegetable dishes.

3. Soft-cooked Eggs Put cold eggs into already simmering water and simmer for 3 to 4 minutes. .

4. Medium-Cooked Eggs Put cold eggs into already simmering water and simmer for 5 to 7 minutes. .

5. Hard-Cooked Eggs Hard-Cooked Eggs. 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. .

6. POACHED EGG Poached eggs are prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape .

7. Standard Qualities of Poached Eggs and Cooked Eggs in the Shell: Bright, shiny appearance Compact, round shore, not spread or flattened Firm but tender whites Warm, liquid yolks Critical factors: quality of the egg temperature amount of liquid the way the egg is put in the pan

8. 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.

9. STANDARD QUALITIES OF FRIED EGGS   White should be shiny, uniformly set, and tender, not browned, blistered or crisp at edges .   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 .   Relatively compact, standing high. Not spread out and thin.

10. STANDARD QUALITIES OF FRIED EGGS 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.

11. 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. https://www.bettycrocker.com/recipes/fried-eggs-sunny-side-up/eb46cf52-56b1-449c-8999-6af154f6c900

12. 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 https://thecookful.com/how-to-baste-eggs/

13. OVER EASY Fry and flip over. Cook just until the white is just set but the yolk is still liquid. https://pancakerecipes.com/over-easy-eggs/

14. OVER MEDIUM Fry and flip over. Cook just until the white is just set but the yolk is still liquid. https:// www.beyondthechickencoop.com/over-medium-eggs /

15. OVER HARD Fry and flip over. Cook just until the white is just set but the yolk is still liquid. http:// www.safeeggs.com.s3-website-us-west-2.amazonaws.com/recipes/how-to-make-eggs-over-hard.html

16. Desirable Qualities of Fried Eggs glossy moist tender Common pitfalls: eggs brown and crisp eggs white blistered eggs odd-shaped eggs sticking https://www.favfamilyrecipes.com/fried-eggs/

17. SCRAMBLED EGG 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 .   A good scrambled egg must not be tough nor burned but completely coagulated . https://www.savoryexperiments.com/best-scrambled-eggs/

18. OMELETTE 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. There are two other styles of omelets, both based upon a beaten mixture of eggs, cooked either over direct heat or in an oven. https://www.thespruceeats.com/ways-to-fill-an-omelet-4136510 https://media.npr.org/assets/img/2021/05/04/frenchomelet_custom-61de591e778210bbf2b032abe6a2d9140a99e5eb-s1200-c85.webp

19. Two Factors for Making Quality Omelets 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. 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.

20. Suggested Omelet Fillings Cheese Sautéed or creamed mushrooms Creamed or curried chicken Sautéed onions with or without bacon Creamed or curried chicken Bacon Potatoes

21. Notes: Options for filling an omelet: A pre-cooked filling may be added to the eggs after they have been smoothed into an even layer and before the omelet is rolled. Alternatively, the rolled omelet can be slit open at the top, and a pre- cooked filling can be spooned into the pocket. To give the omelet, additional sheen, rub the surface lightly with butter. A perfect omelet is fluffy, moist and tender, soft in the center, yellow in color with no brown at all or just a hint of it, oval in shape, and all in one continuous piece

22. Baked eggs are also quick and easy to prepare. BAKED EGGS

23. Thank you!