COOKERY

• Definition and Versatility

  • Eggs refer to poultry or fowl products.

  • Can be consumed in various forms: cooked in shell, fried, poached, or as ingredients in other dishes.

  • In baking, eggs serve as emulsifiers and leaveners.

• Egg Freshness and Bloom

  • The protective coating on eggs is called bloom, which helps maintain freshness.

  • Washing eggs removes bloom, increasing susceptibility to bacteria and dehydration.

• Production of Eggs

  • Commercially produced on farms with hundreds to thousands of laying chickens.

  • Small and micro-sized backyard poultry also contribute to egg production.

• Parts of an Egg

  1. Shell

     • Accounts for 9-12% of total weight.

     • First line of defense against bacteria; produced by the shell gland.

  2. Air Cell

     • Forms as the egg cools; located at the large end of the egg.

  3. Albumen (Egg White)

     • Comprises about 67% of the egg's liquid weight.

     • Consists of four layers: inner thick, inner thin, outer thick, and outer thin white.

  4. Chalaza

     • Ropey strands anchoring the yolk in the center; indicates freshness.

  5. Germinal Disc

     • Entrance for sperm in fertilized eggs; barely noticeable in table eggs.

  6. Membranes

     • Two types: shell membrane (inner and outer) and vitelline membrane covering the yolk.

  7. Yolk

     • Makes up about 33% of the egg's liquid weight; serves as a food source for embryos.

• Nutritive Value

  • Eggs are a complete food source, containing high-quality protein, vitamins (except vitamin C), and minerals.

  • Serve as a reference standard for biological protein values.

• Egg Quality

  • Two components: shell quality (exterior) and interior quality (functional properties).

• Egg Grading

  • Classifies eggs based on exterior and interior quality; grades in the Philippines are A, B, C, and D.

• Egg Size Factors

  • Influenced by breed, age of hen, weight, feed, and environmental conditions.

  • Sizes include Jumbo, Extra Large, Large, Medium, Small, and Peewee.

• Market Forms of Eggs

  • Fresh Eggs: Sold individually or in trays.

  • Frozen Eggs: Pasteurized and must be thawed before use.

  • Dried Eggs: Primarily used in the food industry, not commonly sold to consumers.

• Processed Egg Products

  • Include bulk or fluid whole eggs, egg whites, and yolks.

  • Pasteurized eggs are used in recipes requiring raw eggs.

  • Dried powdered eggs are useful for baking and food service.

• Egg Substitutes

  • Can be egg-free or made from egg whites with substitutes for yolks; important for low-cholesterol diets.

• Methods of Testing Freshness of Eggs

  1. Gross Examination

  2. Candling

  3. Clicking

  4. Shaking

  5. Water Test

  6. Breaking

Culinary Arts

• Main protein dish

  • Can be a main ingredient or accessory in various dishes (appetizers to desserts)

• Cooking methods

  • Dry heat, moist heat, with or without oil

• Functions of eggs

  • Thickening agent

  • Binder

  • Leavening agent

• Coagulation of proteins

  • Egg white: 60-65°C

  • Egg yolk: 65-70°C

• Overcooking effects

  • Greenish discoloration at yolk and white interface

1. Cooked and served "as is"

2. Emulsifier

3. Binding, thickening, and gelling agents

4. Foam formation stages

   • Frothy, soft foam, stiff foam, dry foam

5. Coloring and flavoring agent

• Functional Foods

  • Contain lutein and zeaxanthin for eye health

• Designer Foods

  • Modified for enhanced quality (e.g., omega-3 fatty acids, vitamin E)

• Cooking in the shell

  • Hard-Cooked Eggs: 12-15 minutes depending on size

  • Coddled Eggs: 30 seconds in simmering water

  • Soft-Cooked Eggs: 3-4 minutes

  • Medium-Cooked Eggs: 5-7 minutes

• Preparation method

  • Slip shelled eggs into barely simmering water

  • Freshness affects shape and spread of egg white

• Types of fried eggs

  • Sunny side up, basted, over easy, over medium, over hard

• Preparation methods

  • Constant stirring for soft curd

  • Less frequent stirring for larger curd

• Serving

  • Must be served hot and fresh

• Definition and preparation

  • Made from eggs fried with butter or oil

  • Common fillings: vegetables, meats, cheese

• Factors for quality

  • High heat

  • Conditioned omelet pan

• Cream of mushroom cheese

• Sautéed or creamed mushrooms

• Creamed chicken

• Sautéed onions with or without bacon

1. Set the table properly

2. Choose plates wisely

   • Ensure appropriate size for food items

3. Arrange food by clock method

   • Carbohydrates at 11 o'clock, vegetables at 2 o'clock, protein at 6 o'clock

4. Create height in presentation

5. Use odd numbers for visual interest

6. Play with color and texture

7. Garnish appropriately

• Examples of presentations

  • Scrambled eggs with herbs

  • Fried eggs with bacon

  • Deviled eggs

  • Stuffed egg salad

• Cold Storage

  • Refrigerated, deep chilling, freezer storage

• Dry Storage

  • Keep dry, cool, and well-ventilated

• Storage Tips

  • Store eggs in their carton, away from strong odors

  • Do not wash eggs before storage

• Recommended Storage Times

  • Fresh shell eggs: Buy before the best before date

  • Hard-cooked eggs: 1 week

  • Prepared egg dishes: 3-4 days

• Importance of OHS

  • Protects safety, health, and welfare in the workplace

• Good OHS Practices

  • Disaster plan, training, clean work areas

• Food Safety Awareness

  • Understand foodborne illnesses and prevention

• Egg Handling Tips

  • Purchase clean eggs, store properly, cook thoroughly, serve promptly