QUARTER 1
PERFORMANCE TASK NO. 4
PREPARING EGG DISHES
Grade 10
Task: Your family will be having gathering this coming weekend. Your mother
tasked you to prepare egg dishes for breakfast. You want to make it perfect,
so, you will give a try together with your classmates. Choose 1 among 5
methods of preparing egg dishes and do it. Consider the rubrics before,
during and after doing the task.
Prepared by:
GINA B. ARTATES
TLE Teacher
TLE 10 - COOKERY
PERFORMANCE TASK: Methods of Preparing
Egg Dishes Q1
PT 4
(BOILED EGGS)
INGREDIENTS
5 pcs eggs
Water (for boiling)
For Plating
Croutons
Cucumber
Tomatoes
Black Pepper
INSTRUCTIONS
1. Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover,
remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
For Soft Boiled Eggs
Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 4 to 5
minutes. Drain, cool in ice water and peel.
For Medium Boiled Eggs
Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8
minutes. Drain, cool in ice water and peel.
TLE 10 - COOKERY
PERFORMANCE TASK: Methods of Preparing
Egg Dishes Q1
PT 4
(SUNNY-SIDE-UP)
INGREDIENTS
3 pcs eggs
Cooking oil/butter
For Plating
3 slices of Bread
Tomatoes (pan fried)
Parsley
Black Pepper
INSTRUCTIONS
1. Heat the oil in a medium nonstick skillet over low heat until slightly shimmering, about 5 minutes.
2. Crack an egg into a small ramekin and slowly add it to the skillet; repeat with the other egg, adding it to the other
side of the skillet.
3. Cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, 2
to 2 1/2 minutes.
4. Slide the eggs out of the skillet onto a plate or toast.
5. Season with salt and pepper.
TLE 10 - COOKERY
PERFORMANCE TASK: Methods of Preparing
Egg Dishes Q1
PT 4
(SCRAMBLED EGGS)
INGREDIENTS
5 pcs eggs
Iodized salt
Cooking Oil/Butter
1 tsp water/milk per 1 egg
For Plating
3 slices of Bread
Bacon
Slices of lemon
parsley
Ground Black Pepper
INSTRUCTIONS
1. Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper
and 3 tablespoons whole milk together until light and foamy.
TIP: Odds are you're going to be serving these on a plate. If so, I strongly
suggest you park an oven safe one in a low oven or in hot water while you're
cooking. Cold plates suck the heat right out of food.
2. Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick
skillet and put it over high heat. When the butter bubbles (after about a minute),
pour the eggs straight into the middle of the pan, which will force the butter to the
edges, where it's needed.
3. Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds
(big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring
to folding the curds over on themselves while gently shaking the pan with the
other hand.
Let rest: As soon as no more liquidous egg is running around the pan, kill the
heat and gently transfer the scramble to the warmed plate. Let the eggs rest
for 1 minute to finish cooking before serving.
TLE 10 - COOKERY
PERFORMANCE TASK: Methods of Preparing
Egg Dishes Q1
PT 4
(POACHED EGGS)
INGREDIENTS
3 pcs eggs
Iodized salt
Water
For Plating
3 slices of Bread
Bacon
Ground Black Pepper
INSTRUCTIONS
1. Pour enough water into a 10-inch nonstick skillet to measure no less than 1 1/2-
inches, place over high heat, and bring to 190 degrees F.
2. Gently crack each egg into a custard cup.
3. Lower each cup into the water until it touches bottom and gently pour in the
egg.
4. Cook for 4 1/2 minutes, adjusting the heat to maintain the temperature.
5. Remove the eggs with a slotted spoon, 1 at a time, to a tea towel lined plate.
6. Trim the edges of the white with the side of a spoon and serve immediately.
Note: Eggs may be stored in ice water in the refrigerator for up to 8 hours.
Reheat in hot water for 1 minute before serving.
TLE 10 - COOKERY
PERFORMANCE TASK: Methods of Preparing
Egg Dishes Q1
PT 4
(CLASSIC OMELETTE)
INGREDIENTS
3-4 pcs eggs
Iodized salt
100 grams cheese (grated)
For Plating
3 slices of Bread
Spring onion
Ground Black Pepper
INSTRUCTIONS
1. In a small bowl, beat together 3 of the eggs and season lightly with salt and
pepper. Set aside.
2. Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid,
over medium heat. Add the peppers and cook, covered, without stirring, until
tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the
ham and scallions and cook, stirring frequently, until hot, about 1 minute.
Transfer the mixture to a bowl.
3. Melt a nut-sized piece of the remaining butter in the skillet over medium heat.
When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten
eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just
cooked, about 30 seconds. Turn off the heat and, using the rubber spatula,
smooth over the top of the omelette so that it evenly covers the inside of the
skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let
rest for 30 seconds until the omelette has set.
4. Using the rubber spatula, fold the omelette in half, and transfer to a warmed
plate. Cover with foil to keep warm. Repeat with the remaining ingredients to
make 4 omelettes in all.
5. Cook’s Note
Chef’s Note: If you like your eggs well-done, cover the pan with the lid after
you've smoothed over the eggs, and let it rest for 30 seconds.
