Egg-cellent egg functions!
Eggs have interesting uses that help improve foods
EMULSIFIER
A mixture that forms when you combine liquids that do not ordinarily mix
(MAYONNAISE)
FOAM
When air is incorporated into egg whites
(MERINGUE)
THICKENER
When heat causes egg proteins to thicken so they are used to thicken in foods like sauces, puddings, and custards
(CUSTARD)
BINDING AGENT
Agents holding together the ingredients in foods like meatloaf
(MEATLOAF)
INTERFERING AGENT
Inhibit the formation of ice crystals in foods like ice cream and frozen desserts
(ICE CREAM)
STRUCTURE AGENT
Eggs add structure to baked goods like muffins and cakes
(CAKE)
NUTRIENT ADDITIVES
Eggs add protein, vitamins and minerals
(EGG SUBSTITUTES)
FLAVORING ADDITIVES
Eggs add flavor to foods
(BREAD)
COLORING AGENTS
Eggs give an appealing color to the appearance of baked goods
(MUFFINS)