Functions of Eggs- Binding and Coating
How it works: Eggs bind and stick dry ingredients together. The egg provides moistness. The egg protein coagulates when heated.
Example: Fishcakes or beefburgers.
How it works: The egg coagulates with heat and protects the ingredients during frying.
Example: Used for fishcakes, croquettes, dried fish etc...
Functions of Eggs- Glazing or finishing
Glazing or Finishing:
How it works: Beaten egg is brushed over savoury pastries before baking. The egg protein coagulates with the heat and forms a shiny surface on baked products.
Example: Eggs are used to glaze savoury pastry such as vol au vents, bread dough and cheese straws to make golden when baked- this improves the finish.
Functions of Eggs- Thickening and Setting, and Tra
Thickening and Setting:
How it works: The egg protein thickens and coagulates with gentle heat.
Example: Eggs thicken custards, savoury flans, soups, sauces and quiches. They also thicken as you make omelette and scrambled egg.
Trapping Air (aeration):
How it works: Eggs trap air when they are whisked or beaten. Egg whites trap air to form a foam. This also known as aeration and lightening.
Example: This is used for choux pastry, meringues, cakes and souffles.
Functions of Eggs- Emulsifying, Enriching, and Gar
How it works: Eggs yolk contains an emulsifying agent called lecithin which holds together oil and water.
Examples: Used for mayonnaise to hold together oil and vinegar.
How it works: Egg adds nutritional value and thickens and adds colour.
Examples: Egg is used in sauces, potatoes and pastry.
How it works: Hard boiled eggs can be sliced and chopped.
Examples: Used on salads and sandwiches.