Eggcelence

Imani Carter

Functions of eggs

The nine major functions of eggs include: emulsifying, foaming, thickening, binding agent, interfering agent, structure agent, nutrition additive, flavoring additive, coloring agent.

But wait! There's more.

More functions

When eggs act as an emulsifier the mixture that forms when a person combines liquids that do not mix, an example would be oil and water being mixed. Eggs also serve as a foaming agent, they are used to add air to foods, an example are sponge cakes . Eggs can be used as a structure agent which means it adds structure, baked desserts are a perfect example of that. Eggs can be used as a nutrient additive to add protein, vitamins, and minerals. Omelets are a great example of eggs acting as a nutrient additive. In foods like omelets, pies, and cakes eggs also serve as a flavoring additive and coloring agent. The eggs add a specific flavor and appealing color which gives the foods such an eggcelent taste.