Introduction:Eggs are one of the most versatile and indispensable ingredients in cooking. Any good cook knows it is nearly impossible to cook without eggs. The following is a list of the top five functions of egg in cooking.
Egg is used as an emulsifier in recipes such as salad dressings and mayonnaise. Emulsifiers help to mix and stabilize ingredients such as oil and water, in order to keep them from separating.
Egg is used as leavening in baked products such as breads, pastries and cakes. During baking, the protein in egg is able to stretch and wrap around air cells to help produce the light and delicate texture prized in baked goods.
Egg is used as a thickener in dishes such as puddings, custards and sauces. Care must be taken in the preparation of such items in order to produce a smooth and consistent texture. It is necessary to follow exact instructions as to the timing, temperature and mixing of such recipes.
Egg is used as a binding agent when mixing several ingredients together to form such items as cookies or even meatloaf. The egg binder helps to hold the ingredient mixture in the prescribed shape.
In many frying or baking recipes, egg is used as a coating for other foods. The egg coating enables a later dredge of flour, cornmeal or breadcrumbs to adhere to the food before cooking.
I use egg whites a lot as a thickening agent while on Atkins. Good suggestions.
Forgot about the emulsifier uses. Good list!
Egg-sellent article! I learned something here!
What a great asset to cooking with eggs this is for me to learn.
select one here...