Proteins - Eggs

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Nutritional Content of Eggs

  • Protein - about 13%
  • Fat (mainly saturated) - about 10%
  • Vitamins A, B2 and D
  • minerals, including iodine

Functions of eggs in cooking

  • Binding, e.g. in burgers - coagulation sticks the ingredients together as they cook
  • Coating or enrobing - eggs help dry ingredients like breadcrumbs to stick to food, e.g. chicken, as it's cooked
  • Glazing, e.g. on bagels - brushing eggs over bread gives it a glossy finish when it's cooked
  • Emulsification, e.g. in salad dressings - oil and water mixed together form an emulsion . But the emulsion usually separates after a while. Lecithin, found in egg yolks, keeps the emulsion stable (i.e. stops it separating again). That's why egg yolks are used in mayonnaise.
  • Aeration e.g. in cakes - egg white…

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