Eggs

Functions of eggs

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Aeration

Egg white entraps air when it is beaten

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Emulsification

Oil and water mixed together will form an emulsion.

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Thickening

Egg white coagualates (sets) at 60'C and yolk at 70'C, so when these temperatures are reached, it sets and stays thickened.

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Binding

Coagulation sticks the ingredients together as they cook.

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Glazing

During baking, the egg glaze turns the pastry golden brown.

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Coating

Foods are brushed with egg and then dipped in breadcrumbs e.g fried fishcakes.

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