Uses of eggs in Culinary

• AERATING - The process of incorporating air in a mixture as in scrambled eggs. What is produced is a more voluminous, lighter, and tenderer scrambled egg.
• THICKENING - Eggs are used to make mixtures thicker and creamier, like in custards, leche flan, and puddings. Thefood mixture thickens when an egg is coagulated as in leche flan making.
• GARNISHING - Using eggs to decorate dishes, like filling in morcon and embutido and as decor or topping of pancit palabok
• COATING - Using beaten eggs to coat food before breading or frying, for example crunchy fish fillet and chicken breast fillet
• BINDING - Beaten egg is added to the meat mixture to keep it intact when fried, steamed, or baked.
• COLORING - Using eggs to add color to baked goods or dishes, as in lumpia wrappers. Chicken or duck egg 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 (in simpler terms eggs help create lightness and volume by trapping air)
• EMULSIFYING - The lecithin in egg yolks can protect oil droplets from coalescing as in the making of mayonnaise.
• GLAZING - 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 egg contains. Ex: Meatballs
• 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 look clear.