Day 5 Eggs (Texture, Temperature, Repetition)

LESSON 05

Title: Day 5 — Eggs I (Texture, Temperature, Repetition)

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Learning Objectives

• Cook eggs using multiple methods with temperature control.

• Describe texture outcomes and how to adjust technique.

• Practice timing and cleanliness through repetition.

Instructor Demo (20–30 min)

• Scramble: low & slow vs hot & fast

• Fried eggs

• Soft-boiled timing + peeling

• Carryover cooking + seasoning

Hands-On Lab / Practical (2–3 hrs)

• Rotations:

  • soft scramble + toast

  • fried eggs

  • soft-boiled + peel

  • simple egg salad

• Plate standards: clean rim, correct portion, hot food hot.

Written Work (10–20 min)

• Egg texture chart (Handout F)

• Week 1 quiz (Handout G)

Reading (The Food Lab)

• Eggs chapter/sections (edition varies)

Assessment / Standard to Pass

• Produces properly textured scrambled eggs and correctly cooked fried OR soft-boiled egg.

• Station reset to standard.

What to Submit (Virtual Students)

• Photo: scrambled eggs + fried OR soft-boiled.

• One paragraph: which method was hardest and why.