TLE COOKERY 10 Lesson1 LO2 Prepare and Cook Egg Dishes Part 2
Summary
TLDRThis 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
🍳 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.
🍳 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.
Mindmap
Keywords
💡Egg Cereal
💡Simmering Water
💡Poached Eggs
💡Egg Whites
💡Yolk
💡Vinegar
💡Salt
💡Fried Eggs
💡Sunny-Side Up
💡Basting
💡Eggshell
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
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