Functions of eggs and recipes
by Christopher newell
- whole eggs and egg yolks are used as thicken agents.
Ex: Custards, puddings, and sauces.
- Hold ingredients in foods together.
Ex: Meat, loaf, and croquettes
eggs act as interfering agent because they let frozen dessert stay creamy like sherbet and ice cream.
adds structure to bake goods.
ex: muffins, quick bread
used to add air to food
EX: recipes for angel food cake acts for cream of Tatar to create whiter more stable egg foam
adds nutrients to food
add nutrient to food