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