Eggs As Ingredients

The different uses of eggs in recipes

Emulsifier

Keeps ingredients mixed. Used in things like mayonnaise and salad dressings.

Foam

Adds air to foods. Used in sponge cakes and soufflés.

Thickener

Helps coagulate. Used in sauces and custards.

Binding agent

Holds together ingredients. Used in frozen desserts.

Interfering Agent

Helps keep creamy. Used in frozen desserts.

Structure agent

Adds structure. Used in frozen desserts.

Nutrient additive

Adds nutrients. Used in cakes.

Flavoring additive

Adds flavor. Used in cakes.

Coloring additive

Adds color. Used in cakes.