QE

• Eggs are common favorites in one's breakfast. They are served in a variety of ways. They can be hard- or soft-cooked, poached, fried, scrambled, or made into an omelet with variations of fillings such as chopped ham, bacon, ground pork, corned beef, flaked tuna and accompanied by chopped vegetables such as onions, mushrooms, potatoes, scallions, and others.
• Aerating- the process of incorporating air
• Thickening - as a thickening agent in custards, leche flan and pudding
• Garnishing - as filling in morcon and embutido and as a decor or topping of pancit palabok
• Coating - as in crunchyfish fillet and chicken breast fillet
• Binding - as in the meat mixture
• coloring - as in lumpia wrappers. chicken or duck eggs may be used
• leavening - as in sponge cakes. it produces form (by beating the egg whites)
• emulsifying - the lecithin in egg yolks can protect oil droplets from coalescing as in the making of mayonnaise
• Glazing - as in the egg yolk mixture used as egg wash for bread to be baked
• enriching - makes an existing dish richer with protein and other nutrients that egg contains
• clarifying - is used to clarify the wine after it is aged for read for bottling