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. 1. 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

29. Baked Eggs
Baked eggs are also quick and
easy to prepare.
1. Place a little butter in a
custard cup. Put the cup in
1750C (3500F) oven until the
butter melts.

30. 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.

31. Present Egg Dishes

32. 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.

33. Seven Simple Ways
to Present Food
Like a Chef

34. 1. Set the table properly.

35. 2. Choose your plates wisely.

36. 3. Read the clock!

37. 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!

38. 5. Be odd.

39. 6. Play with color and texture.

40. 7. Play with Height.

41. 8. Garnish appropriately.