Eggs

3. Uses of Eggs

• -        Binding: cooking makes eggs coagulate which holds a mixture together (e.g. stuffing, burger patties, frittata)
• -        Clarifying: adding egg whites to stocks helps to make the final product clear (e.g. consommé́, aspic jelly)
• -        Coating: beaten whole eggs coated on food items protect them during cooking and results in a crisp finish (e.g. deep fried food, croquettes)
• -        Egg dish: as the main ingredient in a food serving (e.g. omelette, baked custard)
• -        Emulsifying: beaten eggs (whole or yolk only) hold ingredients together in a mixture; even ingredients that don't normally mix well together (e.g. mayonnaise, hollandaise sauce)
• -        Enriching: adding eggs to food adds flavour and nutrients, and can boost colour too (e.g. cakes, pasta, puddings, drinks like eggnog)
• -        Garnishing: hard boiled eggs can be sliced or chopped and used to garnish food (e.g. salads)
• -        Glazing: beating eggs (whole or yolk only) and brushing them on food items before cooking results in a glazed and golden finished product (e.g. pastries, breads, pommes duchesse)
• -        Thickening: beaten eggs (whole or yolk only) coagulate and hold mixtures together (e.g. soups, sauces, custards)