Uploaded by Macy Bayani

DLL

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Quarter: 1st
July 8, 2019
Content Standard:
Performance Standard:
I. Objectives:
At the end of the lesson, the learners should be able to…
a. identify the uses of eggs in culinary;
b. appreciate the uses of eggs in culinary.
II. Content:
A. Subject Matter: Uses of Eggs in Culinary
B. Materials: laptop, LCD
C. Reference/s: Learner’s Material Cookery G10 pp. 65-67
III. Learning Activities:
A. Daily Routine
Prayer, Greeting, Checking of Cleanliness, Checking of Attendance
B. Discussion
a. Activity
 What are the known egg dishes that are used in culinary?

b. Analysis
 Why do you need to know the uses of eggs in culinary?
c. Abstraction
Egg is cooked in many ways. It can be the main protein dish; it can be a main or accessory
ingredient in dishes from appetizers to desserts. It can be cooked by dry heat, moist heat, with or
without oil, as simply or as elaborately as one’s inclination for the moment. Indeed it can be eaten
anywhere.
Effect of Heat on Eggs
1. Coagulation of proteins: white at 60-65 0C, yolk at 65-700C.
 Beyond this temperature, over coagulation occurs and water is squeezed out
causing shrinkage resulting in a tough product.
2. Formation of greenish discoloration at the interface of the yolk and white when egg is
overcooked
 Due to the reaction between the iron in the yolk and the hydrogen sulfide liberated
from the sulfur containing ferrous sulfide.
 Reaction is favored by
- High cooking temperature
- Prolonged cooking
 Reaction is prevented by immediate cooling of the egg (e.g. immersing in cold
water) after cooking
Uses of Egg
1. Cooked and served “as is”, e.g.
 in the shell – soft cooked ( 5 minutes simmering) or hard cooked (15 minutes simmering)
 poached – cooked in simmering water; addition of salt and vinegar hastens coagulation
 fried – keep low to moderate temperature
 scrambled – addition of sugar delays coagulation; addition of liquids and acids decreases
coagulation point
 omelet
2. Eggs as emulsifier
 Lecithin and lysolecithin are responsible for the remarkable ability of egg yolk to act as an
emulsifying agent; both are phosphoproteins containing polar and non-polar ends such that the
polar end holds water while the non-polar end holds the fat, thus, prevent oil droplets in
suspension from coalescing.
3. As binding, thickening agent, and gelling agents
 Eggs are useful as binding, thickening and gelling agents because they contain proteins that
are easily denatured by heat
 Using whole egg requires lower coagulation temperatures resulting in a stiffer gel
 Addition of sugar, raises coagulation temperature producing softer, weaker gel
 Softer gel is produced with the addition of scalded milk and acid
 In cooking custards, Bain Marie, double boiler or steamer is used to avoid boiling which can
produce a porous custard
 Soft custards are produced by constant stirring.
4. As foam
 When egg is beaten albumen is denatured, air is incorporated as white is stretched into thin
films
 With continued beating, the air cells are subdivided and volume is increased
 Protein network dries up and stabilizes the gas or air foams
- If only egg whites are used, the color turns white and soft peaks are formed. The egg
proteins collect at the air/liquid interface of the air bubble and undergo surface
denaturation.
- If whole eggs or only egg yolks are used, the color becomes pale yellow with continued
beating; volume is increased (but not as much as when only whites are used); no
surface denaturation occurs.
- With further beating of egg whites, liquid drains out, air bubbles coalesce and foam
breaks.
- The same changes occur when the foam is allowed to stand too long.
- Maximum stability is reached at soft stage while maximum volume attained is at stiff
stage
- Stages in foam formation
A. frothy – large air bubbles that flow easily
B. soft foam – air cells are smaller and more numerous; foam becomes whiter; soft
peaks are formed when beater is lifted
C. stiff foam – peaks hold their shape; when bowl is tipped, it holds, moist and glossy
D. dry – moistness and glossiness disappear; specks of egg white are seen
 Factors to be considered in foam formation (leavening agent)
a. Beating time and temperature: as the time of beating increases, both volume and
stability of the foam increases initially, then, decreases; white can be
beaten/whipped more readily at room temperature than at refrigerator temperature
– refrigerated eggs are more viscous, thus, hard to beat/whip.
b. Eggs beaten at room temperature whip better resulting in bigger volume and finer
texture.
c. Whole eggs or egg yolk require more beating to produce a good foam
d. Stored eggs foam faster but produce smaller volume than fresh eggs.
e. Acids (e.g. cream of tartar, 1 t per cup) increase the stability of foams, but when
added too early, delay foam formation (reduced volume) thus, increases the time
necessary for beating
f. Sugar also increases the stability of foams but delays foams formation (reduced
volume), thus, it should be added after foaming has started and soft peaks are
formed; sugar retards the denaturation of egg white
g. Addition of soda increases stability and volume
h. Addition of salt lowers quality of the foam
i. Type of egg: duck eggs do not foam well because they lack ovumucin
j. Dilution of egg white by water produces bigger volume but lesser foam; this
produces more tender cakes, but in meringues, syneresis occurs.
k. Applications of foam in cookery
 as leavening e.g. in angel cake, sponge cake, chiffon cakes
 as meringue, e.g.
(a) soft meringue for topping of cream, chocolate, or lemon pie, requires a
proportion of two tablespoons sugar per egg white
(b) hard meringue for confections, base of fruit pies or Sans Rival Cake,
requires a proportion of ¼ cup sugar per egg white
 structural and textural agent – tenderness and fluffiness to products, e.g. fluffy or
foamy, soufflé, divinity, foam cakes, popovers
5. As coloring and flavoring agent
d. Assessment
Answer the following.
1. – 5. What are the five uses of eggs?
6. – 9. What are the 4 stages in foam formation?
10. This is cooked in simmering water; addition of salt and vinegar hastens coagulation
IV. ASSIGNMENT
A. Follow up. Give atleast 5 examples each of recipes that uses;
a. Fresh eggs
b. Frozen eggs
c. Dried eggs.
B. Study the uses of eggs in culinary.
Prepared by:
MACY A. BAYANI
Subject Teacher
Checked by:
MACEDONIO P. DE ASIS
Key Teacher-T.L.E
Noted by:
MARISSA E. CAPISTRANO., Ed.D
Officer-in-Charge TCIS
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