PREPARING EGG DISHES

This lesson introduces cooking of different egg dishes which are well-loved by everybody. Each dish has its own
way of cooking or preparing them. The preparation of egg dishes are produced using tools, utensils, and equipment as
well as ingredients. These are served in attractive forms at affordable cost to attract a lot of people.
Types of Tools, Utensils, and Equipment for Egg Preparation
1. Coddler – a small cup made of porcelain, heat proof glass or pottery with a screw on top. An egg is broken into the
cup, the top screwed on and the cup submerged in simmering water until the egg is cooked.
2. Egg Cooker – an electric appliance which steam-cook eggs in the shell.
3. Crepe Pan – a shallow, slope-sided skillet, 6 to 8 inches in diameter. Crepes can be made in almost any small shallow
pan with sloping sides. A small omelette pan will do a nice double – duty job.
4. Egg Cup – a small container designed to hold a soft-cooked egg upright in its shell for table service.
5. Custard cups – a small, deep, individual bowl-shaped dishes designed for oven use. They are useful for cooking or
serving other foods as well as custards.
6. Omelette pans – a shallow, slope-sided skillet, usually 7 to 10 inches in diameter. A double omelette pan consists of
two shallow rectangular or semi-circular pans attached by hinges.
7. Egg Piercer – a sharp-pointed tool for gently pricking a very small hole in the large end of an eggshell before hard-
cooking.
8. Egg Poacher – a rack that holds one egg-sized cups over simmering water; a small colander-like form that holds an egg
as it poaches in simmering water.
9. Quiche dish – a round, shallow, straight-sided ceramic or porcelain dish, usually with scalloped edges, for use in the
oven.
10. Egg Ring – a round band, with or without a handle, to hold a fried or poached egg during cooking.
11. Egg Scissor – a circular gadget for opening soft-cooked eggs.
12. Egg Separator – a small cup centered in a round frame made of plastic, metal or ceramic. Use to separate egg whites
from the egg yolks.
13. Egg Slicer – a device which cuts a hard-cooked egg into neat slices with one swift stroke.
14. Soufflé dish– a deep, straight – sided dish designed for oven use.
15. Wedger – similar to slicer, however, it cuts the egg into six equal parts rather than onto slices.
16. Egg Timer – used to correctly time the process of boiling eggs.
17. Egg Beater– a small device having one or usually two blades, each having several stiff oval wires at the tip.
Cleaning and Sanitizing Tools and Equipment
Types of Cleaning Agents
Not all cleaning agents can be safely used on food-contact surfaces. Examples of those cleaning agents that
should not be used are: glass cleaners, some metal cleaners, and tub and tile cleaners. The label should indicate if the
product can be used on a food contact surface. The ideal cleaning agent must be selected to make cleaning easy.

Categories of cleaning agents:

 Detergents – soap in a liquid form that washes away grease, dirt, and debris from the surface. All detergents
contain surfactants that reduce surface tensions between the soil. Examples include dishwashing detergent and
dishwasher detergents.
 Sanitizers – chemicals that are used after detergents. They are used to kill and reduce the number of bacteria
and spores.
 Disinfectants – common household cleaning products that are suitable for toilets and floors but should not be
used on food contact surfaces and must not be used as sanitizers.
 Abrasive cleaners – used to remove heavy accumulations of soil often found in small areas. The abrasive action
is provided by small mineral or metal particles, fine steel wool, copper, or nylon particles.
General Guidelines
1. Scrape off excess debris from the appliances or equipment with a scrubber sponge or scraper. Scrub everything
with hot water and antibacterial soap if you have some, if not, regular dish soap with a durable sponge will
suffice. If the equipment is wood, let it air dry.
2. Remove stains from the equipment if necessary. For wood and plastic, soak it in water then sprinkle salt onto
the stain, letting it sit for about 24 hours.
3. Sanitize your kitchen equipment. Use a large bucket or sink, and create a mixture of 1 tbsp. bleach to 1 gallon of
warm water, not hot water. Rinse with clean water afterwards and then dry with a clean towel or let it air dry.
4. 4. Store your equipment. After everything is dry, store in the proper place in your kitchen. Make sure the areas
where you are storing the equipment are clean, dry, and not overcrowded.
Sanitation – is the process of handling food in ways that are clean and healthy.
1. Wash your hands properly.
2. Always tie long hair back or wear a hat nor hairnet while cooking. Never cook in loose clothes to avoid any
accidentally catching fire.
3. Do not handle food with open sores or cut on your hand. Thin plastic gloves or finger cots are the best solutions
in this case.
4. If you are sick, do not attend to the community kitchen.
5. Pull up your sleeves to prevent your clothing from contaminating the food.
6. Wear an appropriate, clean clothing while working in the kitchen, preferably, use apron.
7. If a can is leaking, rusted, badly dented, or bulging, do not open it. Throw away. The contents may make you
sick.
8. After use, immediately wash any board and knife used for raw meat.
9. Cool food as quickly as possible before putting it onto containers to take home. This can be done by putting it
into shallow containers, and stirring regularly.
10. Foods should be refrigerated or frozen as soon as possible. Bacteria will grow if food is left out at room
temperature.
11. .It is recommended that cooked meals be kept up to three days in the refrigerator and up to three months in the
freezer.
12. When reheating meals at home, be sure to get the food up to the proper temperature, the food should be
steaming hot.
13. Thaw frozen foods in the fridge, microwave oven, or cold running water and not on the kitchen counter.
14. Follow the old saying “If in doubt, throw it out”. If you are concerned that food might be spoiled or unsafe to
eat, do not take chances. Throw it out.
15. Store knives in a wooden block or in a drawer.
16. Keep pot holders nearby and use them.
17. Do not let temperature-sensitive foods sit out in the kitchen.
18. Separate raw meat and poultry from other items whenever you use or store them.
19. When possible, use a kitchen tool instead of your hands to complete tasks.
20. Wipe up spills immediately. Keep the floor dry so that no one slips and tasks.
21. Get a fire extinguisher and first aid kit for your kitchen.
22. Repeatedly wash your hands when necessary, especially after coughing, sneezing, or using the restroom.
23. Wash dishes, pans, and utensils as you use them, allowing them to dry on the drain board when possible.
24. When tasting foods, use a spoon other than the one used for stirring. Use a clean spoon for each person tasting
and for each time food is tasted.