Uses of eggs in culinary

• Aerating - the process of incorporating air in a mixture as in scrambled eggs. In some cases, the egg white is beaten using a wire whip to produce air cells before the egg yolk is added. What is produced is a more voluminous, lighter, and tenderer scrambled egg.
• Thickening - as a thickening agent in custards, leche flan, and puddings. The food mixture thickens when an egg is coagulated as in leche flan making.
• Garnishing - as filling in morcon and embutido and as décor or topping of pancit palabok
• Coating as in crunchy fish fillet and chicken breast fillet
• Binding as in the meat mixture in lumpiang shanghai, omelets, burgers, croquettes, and chicken/fish balls. Beaten egg is added to the meat mixture to keep it intact when fried, steamed, or baked.
• Binding as in the meat mixture in lumpiang shanghai, omelets, burgers, croquettes, and chicken/fish balls. Beaten egg is added to the meat mixture to keep it intact when fried, steamed, or baked.
• Coloring as in lumpia wrappers. Chicken or duck eggs may be used.
• Leavening - as in sponge cakes, chiffon cakes, meringues. As a leavening agent, it produces foam (by beating egg whites) stable enough to be incorporated in food mixtures as in a batter for chiffon cake.
• Emulsifying - the lecithin in egg yolks can protect oil droplets from coalescing as in the making of mayonnaise. An emulsifying agent is an ingredient that allows dispersion of tiny globules of one liquid in another which are immiscible to each other. An example is mayonnaise which is an oil-in-water mixture called emulsion.
• Glazing - as in an egg yolk water mixture used as egg wash for bread to be baked. It gives the baked product a golden yellow and glossy surface.
• Enriching - makes an existing dish richer with protein and other nutrients that eggs contain. Meatballs, morcon, pork/beef asado, and adobo served with hard-cooked eggs are a variation of the traditional asado/adobo recipes as they are enriched with the addition of eggs. Egg yolk added in pancakes enriches the dish.
• Clarifying - as in winemaking. Egg white is used to clarify the wine after it is aged and ready for bottling. Classifying clears the wine of solutes and substances and makes the wine looks clear.