function of eggs

• aeration = egg protein can stretch as it is whisked or beaten, due to the ability of ovalbumin to stretch, air becomes trapped within the eggs and this makes mixtures light and foamy, it can also act as a raising agent in cake making
• examples of aeration include mousses, cold souffles, sponges and meringues
• binding = eggs coagulate and become solid when heated and can be used to hold other ingredients together
• examples of binding include quiches, fishcakes, burgers and falafels
• coating = before frying, foods are coated in raw egg and then dipped into crumbs or flour. the egg protein coagulates on heating, sealing the food as it cooks, forming a crispy coating and preventing the food from overcooking
• examples of coating include fish cakes, rissoles and battered fish
• glazing = beaten egg, egg yolk or egg white is brushed over the surface of food to give a shine and a brown colour
• examples of glazing include savoury pastry dishes, bread and scones
• emulsifying = egg yolk contains lecithin, which holds together oil and water and stops them from seperating
• examples of emulsifying include mayonnaise, aioli and creaming mixture for cakes
• thickening = egg protein coagulates on heating and causes thickening
• examples of thickening include sauces, custards and soups
• enriching = adding eggs to a dish makes it richer in nutrients
• examples of enriching include sauces, custards, mash potato and pasta dishes
• garnish = sliced boiled egg can be used to add colour to a dish
• examples of a garnish includes on salads