Food and Nutrition-Eggs

Binding:

How it works: Eggs bind and stick dry ingredients together. The egg provides moistness. The egg protein coagulates when heated.

Example: Fishcakes or beefburgers.

Coating:

How it works: The egg coagulates with heat and protects the ingredients during frying.

Example: Used for fishcakes, croquettes, dried fish etc...

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.

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.

Emulsifying:

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.

Enriching:

How it works: Egg adds nutritional value and thickens and adds colour.

Examples: Egg is used in sauces, potatoes and pastry.

Garnishing:

How it works: Hard boiled eggs can be sliced and chopped.

Examples: Used on salads and sandwiches.