Eggs as Ingredients
Eggs can be used in different recipes for different reasons!
Emulsifier
- Keeps ingredients mixed
- Ex: Mayonnaise, salad dressing
Foam
- Adds air to foods
- Ex: Meringues, sponge cakes
Thickener
- Proteins to coagulate
- Ex: Sauces, custards
Binding Agents
- Holds together the ingredients in food
- Ex: Meat loaf, croquettes
Interfering Agents
- Helps frozen desserts stay creamy
- Ex: Ice cream, sherbet
Structure Agents
- Adds structure to baked products
- Ex: Muffins, cakes
Nutrient Additive
- Adds important nutrients
- Ex: Pudding, cakes
Flavoring Additive
- Adds flavor to foods
- Ex: Custards, puddings
Coloring Additive
- Add color to foods
- Ex: Interior of cake