Working Properties of Egg

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What is the first working property of eggs?
To emulsify
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How does egg cause products to emulsify?
The lecithin in the egg yolk hold the oil and water together and stops them separating
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What is the second working property of eggs?
To coagulate
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How does egg cause products to coagulate?
When heated, egg protein coagulates. If it is mixed with other ingredients, the coagulated protein will hold them together
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What is the third working property of eggs?
To trap air
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How does egg cause products to rise well (due to the trapped air)?
Egg protein stretches (at room temp.) as it is whisked or beaten. As it does so, it traps air as lots of air bubbles.
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What is the fourth working property of eggs?
To coat
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How does coating products with egg protect the food when fried?
Fried foods are dipped before frying in egg and then breadcrumbs. The egg protein coagulates in the hot oil and seals and protects the food inside as it cooks
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What is the fifth working property of eggs?
To glaze
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How does egg form a glaze when heated?
The protein forms a golden brown colour with the starch or sugar in products when it is brushed on the surface and heated
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What is the sixth working property of eggs?
To thicken
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How does egg cause the product to thicken?
As the egg protein is heated, it coagulates and causes other ingredients to thicken
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What is the final working property of eggs?
To enrich
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How does egg enrich products?
Eggs contain a wide range of nutrients, so by adding them to other foods, the nutrients are added to the dish
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Other cards in this set

Card 2

Front

How does egg cause products to emulsify?

Back

The lecithin in the egg yolk hold the oil and water together and stops them separating

Card 3

Front

What is the second working property of eggs?

Back

Preview of the front of card 3

Card 4

Front

How does egg cause products to coagulate?

Back

Preview of the front of card 4

Card 5

Front

What is the third working property of eggs?

Back

Preview of the front of card 5
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