Lesson 3

• What are the methods of cooking eggs listed in the study material?

  Boiled, Fried, Poached, Scrambled, Coddled, Basted, Shirred, Omelette, Frittata, Quiche, Strata, Casserole
• What are the characteristics of boiled eggs?

  • Cooked by immersing eggs in boiling water
  • Classified as hard-boiled or soft-boiled based on cooking time
• How is a fried egg prepared?

  • Cooked in a hot pan with oil
  • Seasoned with salt and pepper
  • Can be cooked until the white and yolk are set or just the white is set with a runny yolk
• Describe the process of poaching an egg.

  • Break the egg into a small cup or bowl
  • Slide it into simmering water
  • Cook until the egg white is mostly set and the yolk remains soft
  • Use only the freshest eggs for best results
• What is the method for making scrambled eggs?

  • Whisk egg whites and yolks with water or milk
  • Pour into a pan with butter or oil
  • Stir while cooking over medium or low heat
• How are coddled eggs prepared?

  • Immerse whole eggs in water simmering just below boiling for 10 minutes
  • Alternatively, break eggs into a coddler and cook in a bain-marie
• What are shirred eggs?

  • Baked eggs in a flat-bottomed baking dish
  • Usually cooked with butter until whites and yolks are set
  • May be topped with breadcrumbs or cheese for a crust
• Describe the preparation of basted eggs.

  • Break a whole egg into a hot pan with butter or oil
  • Add a tablespoon of water after a minute or two
  • Cover the pan to trap steam, cooking the egg from the top
• What is an omelette and how is it made?

  • Made with beaten eggs cooked in a skillet with butter or oil
  • Allowed to cook without stirring until set, then folded over a filling
• What is a frittata and how is it prepared?

  • An Italian egg-based dish
  • Made by mixing beaten eggs with ingredients like meat, cheese, and vegetables
  • Cooked in a pan over low heat for 5 to 15 minutes until the bottom sets but the top remains soft
• Describe a quiche.


  • A savory pastry crust filled with eggs, milk or cream, cheese, meat, seafood, and/or vegetables
  • Baked until the custard center is just set
  • Can be served warm or at room temperature
• What is a strata?

  • Similar to bread pudding
  • Made by layering beaten eggs, bread, and cheese in a casserole dish
  • Chilled for 8 hours or overnight before baking
• What are egg casseroles made of?

  • Beaten eggs, meat or fish, vegetables, and flour, rice, potato, or pasta
  • Topped with breadcrumbs or cheese
• What should students do to prepare for the question and answer portion in class?

  • Closely watch all the videos on methods of cooking egg dishes
  • Take notes during the videos
• Who are the authors of the references provided in the study material?

  Joana C. Peralta and Virginia E. Secado
• If asked to prepare an egg dish, what factors should you consider in choosing a method?

  • Desired texture and flavor
  • Cooking time and complexity
  • Ingredients available
• What advice would you give for preparing, cooking, and plating egg dishes to maintain their eating quality?


  • Use fresh eggs for best results
  • Cook at appropriate temperatures to avoid overcooking
  • Plate attractively to enhance presentation