TLE COOKERY 10 Lesson1 LO2 Prepare and Cook Egg Dishes Part 2

Summary

This video script offers a detailed guide on preparing various egg dishes, focusing on poached and fried eggs. It outlines the methods for achieving perfect poached eggs with a tender white and liquid yolk, and fried eggs with a shiny, tender white and properly set yolk. The importance of using fresh eggs, correct heat levels, and the right amount of cooking fat is emphasized. The script also provides a step-by-step procedure for poaching eggs, including the ingredients and tools needed, and suggests evaluating the final product based on appearance, texture, and taste.

Takeaways

• 🥚 Preparing eggs involves different cooking times for various textures: soft, medium, and hard boiled eggs each require specific simmering durations.
• 🍳 Poached eggs are made by gently cooking shelled eggs in simmering water and can be held in ice water before reheating during service.
• 🧊 Adding vinegar and salt to the poaching water helps the egg whites to set faster and prevents them from spreading too much.
• 🥄 Freshness of the egg is crucial for poaching, as fresher eggs have more centered yolks and less likely to have the whites spread.
• 🔪 Trimming the edges of poached eggs is optional and can be done for a cleaner presentation.
• 🍳 Fried eggs require fresh eggs, correct heat level, and appropriate amount of cooking fat, and can be served sunny side up or over easy.
• 🍳 The quality of fried eggs is determined by the shininess and tenderness of the whites, the setness of the yolk, and the overall compactness of the egg.
• 🥘 Different styles of fried eggs include sunny side up, over easy, and over easy with a thin layer of coagulated white on top of a liquid yolk.
• 📝 The procedure for making poached eggs includes combining water, salt, and vinegar, breaking eggs into a cup, sliding them into simmering water, and cooking until the whites are set.
• 📸 For evaluation, poached eggs should be photographed, and a paragraph explaining the procedure and an evaluation of the appearance, texture, and taste should be written.
• 👩‍🍳 The video script serves as a lesson on preparing egg dishes, emphasizing the importance of technique, freshness, and presentation for quality results.

Q & A

What is the first step in preparing poached eggs?

The first step is to combine water, salt, and vinegar in a deep pan and bring it to a bare simmer.

How long should you simmer cold eggs for soft-boiled eggs?

For soft-boiled eggs, simmer cold eggs in already simmering water for about 3 to 4 minutes.

What is the recommended method to prevent egg whites from spreading when poaching?

Add vinegar and salt to the water to encourage the egg protein to set faster, preventing the whites from spreading too much.

Can poached eggs be prepared in advance and held safely for service?

Yes, poached eggs can be slightly under-poached, shocked in ice water to arrest the cooking process, trimmed, and held in ice water for later use during service.

What is the purpose of shocking eggs in ice water after poaching?

Shocking eggs in ice water stops the cooking process, ensuring the eggs are properly cooked and can be safely held for service.

What are the standard qualities of a well-poached egg?

A well-poached egg should have a bright and shiny appearance, a compact and round shape without spreading, firm but tender whites, and warm and liquid yolks.

What are the critical factors to consider when making poached eggs?

The critical factors include checking the quality of the egg, the temperature of the water, the amount of liquid, and the way the egg is put into the pan.

How should fried eggs be served for the best presentation and taste?

Fried eggs should be served with shiny and uniformly set whites that are tender, not browned or crisp at the edges, and a yolk that is set according to preference, with a thin layer of coagulated egg white covering it.

What is the difference between sunny-side up and over-easy fried eggs?

Sunny-side up eggs are cooked slowly without flipping until the white is completely set but the yolk is still soft and yellow. Over-easy eggs are flipped once and cooked until the white is set but the yolk is still liquid.

What are the ingredients needed to make poached eggs according to the script?

The ingredients needed are 1 liter of water, 1 tablespoon of salt, 15 ml of vinegar, and 3 eggs.

What is the final step in the procedure for making poached eggs as described in the script?

The final step is to plate the poached eggs, take a picture, and write a paragraph explaining the procedure and evaluating the appearance, texture, and taste of the output.

Outlines

00:00

🍳 Preparing Egg Dishes: Techniques and Methods

This paragraph provides a detailed guide on preparing various egg dishes, focusing on boiled and poached eggs. It begins with instructions for boiling eggs to achieve different levels of doneness, from soft to hard-boiled. The process involves placing cold eggs into simmering water for specific durations. For poaching, the script explains how to gently cook shelled eggs in barely simmering water, with tips on using vinegar and salt to help the egg whites set faster and avoid spreading. The importance of using fresh eggs for centered yolks and the method of preparing poached eggs in advance for service are also highlighted. The paragraph concludes with the standard qualities expected of poached and boiled eggs, emphasizing a bright appearance, compact and tender whites, and liquid yolks.

05:01

🍳 Mastering Fried Eggs: Standards and Techniques

The second paragraph delves into the art of frying eggs, discussing the importance of using fresh eggs, proper heat levels, and the right amount of cooking fat. It describes the characteristics of a well-fried egg, including a shiny and tender white that is not browned or crisp at the edges, and a yolk that can be set to various degrees of doneness, from sunny-side up to over-easy. The paragraph also covers the different styles of fried eggs, such as sunny-side up and over-easy, and the techniques used to achieve them, like basting and steaming. Additionally, it outlines the standard qualities of a perfect fried egg, which should have a shiny, uniformly set white, a properly set yolk, and a slightly fluid center. The paragraph concludes with an activity prompt for viewers to practice making poached and fried eggs, evaluate their results, and consider the appearance, texture, and taste of their dishes.

Keywords

💡Egg Cereal

Egg Cereal refers to a dish made primarily from eggs, often used as a breakfast item. In the context of the video, it is one of the dishes that the viewers are expected to learn how to prepare, indicating the importance of eggs in various culinary applications.

💡Simmering Water

Simmering water is water that is heated to just below the boiling point, with a gentle bubble. It is crucial for cooking eggs gently, as mentioned in the script for preparing different styles of boiled eggs, ensuring they are cooked to the desired consistency without cracking or overcooking.

💡Poached Eggs

Poached eggs are a preparation method where eggs are cooked in water without their shells. The script emphasizes the technique of gently cooking the eggs in simmering water until the whites are set but the yolks remain runny, highlighting a common breakfast dish that requires precision and care.

💡Egg Whites

Egg whites are the clear liquid part of an egg, which turns white and opaque when cooked. The script mentions that for poached eggs, the whites should set and become opaque while the yolk remains liquid, indicating the desired texture and appearance of a well-prepared poached egg.

💡Yolk

The yolk is the yellow part of an egg, rich in nutrients and fats. The video script discusses the importance of the yolk's consistency in poached and fried eggs, aiming for a warm, liquid center that contrasts with the set whites.

💡Vinegar

Vinegar is used in the script as an ingredient to add to the poaching water. It helps the egg whites to coagulate faster, preventing them from spreading too much in the water, which is essential for achieving a neat and rounded poached egg.

💡Salt

Salt is mentioned in the script as an ingredient to season the poaching water. It not only enhances the flavor of the eggs but also contributes to the cooking process by helping the egg whites to set more quickly.

💡Fried Eggs

Fried eggs are a dish cooked in a pan with fat, where the egg is cracked directly into the hot pan. The script describes different styles of fried eggs, such as sunny-side up and over easy, focusing on achieving a shiny, tender white and a properly set yolk.

💡Sunny-Side Up

Sunny-side up is a style of fried egg where the egg is cooked on one side only, with the yolk remaining soft and the white fully set. The script uses this term to illustrate a specific cooking technique that results in a visually appealing and appetizing egg dish.

💡Basting

Basting in the context of the script refers to the technique of spooning hot fat over the top of the egg while it is frying, to ensure even cooking and a rich flavor. This is particularly important for fried eggs to achieve a uniformly set white without overcooking the yolk.

💡Eggshell

The eggshells are the hard outer coverings of an egg, which need to be removed before preparing poached eggs. The script mentions sleeping shelled eggs into the poaching water, indicating the necessity of careful handling to avoid breaking the yolks during the cooking process.

Highlights

Preparing egg dishes involves various cooking techniques and outcomes, such as cuddled, soft, medium, and hard-cooked eggs.

Cuddled eggs are cooked in simmering water for 30 seconds for a delicate texture.

Soft eggs require simmering for 3 to 4 minutes to achieve a slightly runny consistency.

Medium cooked eggs are simmered for 5-7 minutes, offering a firmer yolk.

Hard-cooked eggs are simmered for 12 to 15 minutes to fully set the yolk.

Poached eggs are gently cooked in barely simmering water to hold their shape.

Freshness of the egg affects the poaching process, with fresher eggs having more centered yolks.

Poached eggs can be prepared in advance and held in ice water for service.

Poaching eggs involves adding vinegar and salt to the water to help whites coagulate faster.

Equipment needed for poaching includes a slotted spoon, skimmer, and deep pan.

Procedure for poaching eggs involves combining water, salt, and vinegar, and simmering.

Eggs are cracked into a cup and slid into the poaching water for 3 to 5 minutes.

Poached eggs should have a shiny appearance, compact round shape, and tender whites.

Fried eggs require fresh eggs, correct heat level, and appropriate cooking fat.

Sunny-side up fried eggs are cooked without flipping and should have a soft yolk.

Over-easy fried eggs are flipped once and cooked until the whites are set but yolk is still liquid.

Over-easy eggs can be steamed with a few drops of water to ensure the whites are fully set.

Standard qualities of fried eggs include shiny whites, properly set yolks, and a compact appearance.

Fried eggs should have a yolk covered with a thin film of coagulated egg white and remain slightly fluid.

The perfect fried egg has crispy edges and a wobbly pinkish yolk.

Different types of fried eggs include sunny side up and over easy, each with specific cooking techniques.

The transcript provides a detailed procedure for preparing poached and fried eggs, including ingredients and equipment.

Evaluation of the egg dishes is based on appearance, texture, and taste, with a focus on the cooking process.

Transcripts

[Music]

[Music]

first

quarter prepare egg cereal and starch

dishes

lesson one learning outcome number two

prepare and cook egg dishes

prepare egg dishes first

cuddled eggs put cold eggs into already

simmering water

and simmer for 30 seconds

for soft eggs put cold eggs into already

simmering water

and simmer for about 3 to 4 minutes

for medium cooked eggs put cold

eggs into already simmering water and

simmer for about

5-7 minutes and for hard cooked eggs

put cold eggs into already simmering

water

and simmer for about 12 to 15 minutes

next is the poached eggs poached eggs

are prepared by sleeping 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 rug poached eggs can be

prepared in advance

and held safely throughout a typical

service period

to make the workload easier during

service

slightly under poach the eggs shock them

in ice water to arrest the cooking

process

trim them and hold them in ice water

at the time of service reheat the eggs

in simmering water

eggs are most open poach in water

through other liquids such as red wine

stock or cream can also be used

add vinegar and salt to the water to

encourage the egg protein to set faster

otherwise the egg whites can spread too

much

before they coagulate

how to make poached eggs toast and

equipment needed

so span and skimmer ingredients needed

1 liter water 1 tbsp salt

15 ml vinegar and 3 eggs

procedure prepare tools and equipment

and food items

be sure that the eggs are chilled until

ready to poach

number two combine the water salt and

vinegar

in a deep pan and bring it to bears

simmer

number three break each egg into a clean

cup

and then slide the egg carefully to the

poaching water

next is to cook for three to five

minutes or until the whites

are set and opaque then

remove the eggs from the water with a

slotted spoon

blot them on absorbent toweling

and trim the edges if desired

and finally serve or chilled and

refrigerate

for later use

standard qualities of poached eggs and

cook eggs in the shell

first it should have a bright and shiny

appearance

second compact round shore

not spread or platend third

it should have a firm but tender whites

and lastly warm and liquid yolks

how to make poached eggs a good cooked

poached eggs has a compact

glossy tender white and unbroken

thickened yolk the critical factors are

we should check the quality of the egg

the temperature

the amount of liquid and the way the egg

is put in the pan

fried eggs fried eggs call for a

perfectly fresh eggs

the correct heat level an appropriate

amount of cooking fat

and death hands fried eggs may be served

sunny side up and it should not be

turned

or over or turned once

fried eggs may be basted with bat as

they fry

using very fresh egg is the only way to

ensure a rich flavor

and good appearance of the finished dish

the standard qualities of fried eggs

first

white should be shiny uniformly set and

tender

not browned blistered or crisp at

edges second yolk should be set

properly according to desired than-ness

sunny-side up yokes should be yellow and

well-rounded

in other styles the yoke is covered with

a thin layer

of coagulated wipe

third relatively compact standing high

not spread out and thin

fourth a fried egg should have a yolk

cover with a thin

film of coagulated egg white and still

remain

slightly fluid fifth

the egg white should be opaque with firm

and tender

not chewy crisp or brown

six a perfectly fried egg is glory to be

honed

crispy edges and wobbly pinkish yolk

and lastly it will provide a fried egg

with slightly crispy

frilly edge the white will be set at the

yolk sophie and brony

types of fried eggs first is the sunny

side

up cook slowly without bleeping 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

another way of frying eggs is over easy

fry and flip

over you just have to cook just until

the white is just set but the yolk is

still liquid

next is the base 10 do not

leave add a few drops of water to pan

and cover to steam cook the top

a themed film of coagulated white is

covered

the yolk which should remain liquid

a time to remember

activity prepare egg dishes direction

given the different recipes in preparing

and cooking egg dishes

perform the suggested activities below

your product and performance will be

evaluated using the given rubric after

each activity

the tools and equipment needed are

saucepans scheme

and skimmer ingredients needed are

1 liter of water 1 tablespoon salt 15

ml vinegar and three eggs procedure

prepare those equipment and food items

be sure that the eggs are chilled until

ready to poach

combine the water salt and vinegar in a

deep pan and bring it to bear simmer

break each egg into a clean cup

and then slide the egg carefully in the

poaching water

cook for 3 to 5 minutes or until the

whites are set

and opaque remove the eggs from the

water with slotted spoon

black them on absorbing towel and trim

the edges if desired

plate the poached eggs take a picture

write a paragraph explaining the

procedure you had then

and an evaluation of your output

regarding the appearance the texture and

the taste

this is smiling thank you for watching