Mixture that forms when you combine liquids that ordiniarily do not mix.
Used to add air to foods; to avoid loss of air, quickly but gently blend other ingredients to the egg whites
Heat that causes egg proteins to thicken
Eggs act like this to hold together the ingredients in foods.
Frozen desserts that stay creamy because the eggs in them act as this.
Eggs add structure to baked products
Eggs contribute important nutrients to food products
Add flavor to foods
Give and appealing color to the interior of baked goods