Eggs
- Created by: lilyanticoni
- Created on: 07-11-16 20:53
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- Eggs
- Uses of eggs
- Thickens - the protein coagulates when heated
- Binds - dry ingredients together. When heated the eggs holds the ingredients together e.g fishcakes
- Setting- (coagulates) a mixture to hold a firm structure e.g quiche
- Enriches- a sauce adding colour and improving the nutritional value
- Adds colour and acts as a glaze- this gives a shiny glaze e.g pastries
- Coats or enrobes- The eggs act as a glue and hold dry coating to the surface. This forms a protective barrier during cooking
- Emulsify - Eggs are used to stop oil and water from separating; they allow an emulsion to form e.g mayonnaise
- Aerates - eggs whites traps air when beaten because the protein stretches
- Nutritional content
- Protein - 13%
- Saturated fat- 10%
- Vitamin A
- Vitamin B2
- Vitamin D
- Iodine
- Salmonella
- Raw eggs contain bacteria called Salmonella
- Uses of eggs
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