TLE 10: INGREDIENTS AND VARIETY OF EGG DISHES

• INGREDIENTS FOR EGG DISHES:

  • SALT
  • SUGAR
  • OIL
  • HERBS
  • SPICES
  • MEAT
  • VEGETABLES
  • OTHER INGREDIENTS
• SALT - it is added to egg dishes for taste as unseasoned eggs taste bland
• SUGAR - sweetener for food

  • flan
  • meringue
• OIL - it is used for frying

  • butter, olive oil, sesame oil
• HERBS - a plant or plant valued for its medicinal, savory or aromatic qualities
• SPICES - vegetable products used to season or flavor food
• MEAT - it provides beneficial protein and vitamins needed for muscle development
• VEGETABLES - it provides beneficial dietary fiber, vitamins, and minerals for proper nutrition and digestion
• OTHER INGREDIENTS - it is used to improve and extend an egg dish to something more delightful, healthy and flavorful
• BOILED EGG:

  • COODLE EGG - 30 sec
  • SOFT-COOKED - 3 to 4 min
  • MEDIUM-COOKED - 5 to 7 min
  • HARD-COOKED - 10 to 15 min
• BALUT - a steamed fertilized duck egg containing a partially developed duck embryo, it is commonly sold as street food in the Philippines
• SUNNY SIDE UP - cook slowly without flipping until white is completely set but yolk is still soft and yellow
• BASTED EGG - do not flip. add a few drops of water to pan and cover to steam cook the top
• OVER EASY - fry and flip over. cook just until the white is just set but the yolk is still liquid
• OVER MEDIUM - fry and flip over. cook until the yolk is partially set
• OVER HARD - fry and flip over. cook until the yolk is completely set
• SCRAMBLED EGG - beaten eggs are put into a hot pot or pan (usually greased) and stirred frequently, forming curds as they coagulate
• OMELET/OMELETTE - a dish made from beaten eggs, quickly cooked with butter or oil, but not further stirred while cooking, in a fry pan, sometimes folded around a filling such as cheese, vegetables, meat (often ham), or some combination of the above
• CENTURY EGG - an appetizer in Chinese cuisine made by preserving duck, chicken or quill eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the method of processing
• DEVILLED EGGS - yolks of hard-boiled eggs are mashed with cream or mayonnaise, mustard, and seasonings and then mounded or piped into the white of the boiled egg
• EGG BENEDICTS - poached eggs on Canadian bacon on top of toasted English muffin halves covered with hollandaise sauce
• EGG CURRY - a spicy dish made with boiled eggs, tomatoes, and fried onions and normally eaten with bread or ritos
• EGG DROP SOUP - a Chinese soup of wispy beaten eggs in boiled chicken broth
• FRITTATA - an Italian egg-based dish similarly to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta
• HANGTOWN FRY - a type of omelette made famous during the California Gold Rush in the 1850s. the most common version includes bacon and oyster combined with eggs and fried together
• HUEVOS RANCHEROS - eggs wither poached in salsa or friend, served on top or corn tortillas and frijoles. Toppings may include avocado slices, melted cheese, sour cream, cilantro, etc.
• KURO TAMAGO - black boiled egg, cooked in sulphur rich hot spring
• PICKLED EGG - typically hard boiled eggs that are cured in vinegar or brine. this was originally done like many foods in a way to preserve the food so that it could be eaten months later
• POACHED EGG - an egg that has been cooked by poaching, in simmering liquid. the term is also applied to a method whereby the egg is place in a cup, suspended over simmering water, using a special pan called an "egg-poacher"
• RAFANATA - a type of omelette usually made with eggs, horseradish, and cheese
• SALTED EGG - originated in China, it is a duck egg pickled in salt water brin. given it a unique flavor and texture when cooked, with the whites becomes salty with a little snappier texture and the yolk has a peanut-butter-like creamy texture
• SCOTCH EGG - a hard-boiled egg wrapped in sausage meat, coated in breadcrumbs and baked or deep-fried