1.

BINDING AND COATING:

Egg used in such food mixtures as meatloaf or croquettes is distributed through the mixture. Upon
heating, the proteins coagulate, binding the food into a cohesive mass of the desired form. This is why
croquettes, for example, retain their shape during the cooking process. Frequently an outer coating of
flour, breadcrumbs, cereal, or butter is added to a food to enhance its appearance, texture or flavour.
An egg batter provides a binder for added coatings.

2. LEAVENINGS:

Foam is created when the egg white is beaten. The foam is made of bubbles surrounded by a thin,
elastic film of egg white. When the foam is incorporated into a mixture, it provides leavening for such
products as omelettes, soufflés, sponge cakes and meringues. When these products are heated the air
bubbles expand and the egg white film hardens. The volume of egg yolks makes its foaming power
considerably lower than that of the egg white.

3. EGG WHITE FOAM:

Egg white foams are used in many foods to make them light and porous. Egg white foam is colloid of
bubbles of air surrounded by part of the albumen that has been denatured by the beating of egg white.
The denatured albumen is stiff and gives stability of the foam. An egg white is beaten, it loses its
elasticity but some elasticity is necessary for egg white foam used in such dishes as soufflés and cakes so
that the air cells can expand without breaking down the cell walls. This expansion occurs in the heated
oven before the albumen becomes rigid.

Soft meringues are made with 2 tbsp of sugar for each egg white. Topping the fillings while they are still
hot and baking the pie at 375° F (190° C) until the meringues reach a light colour yield a stable meringue
and reduce the amount of liquid (called leakage) collecting under the meringue and the tendency to the
meringue to slip from the surface of the pie.

Hard meringues have a much higher proportion of sugar to the egg white. As much as 1/4 cup of sugar
per egg white may be used. Since sugar retards the denaturalisation of the egg proteins, a longer
whipping time is necessary. Hard meringue can be shaped into such subjects such as baskets, hearts,
pie, shells or animal figures. The baking temperature is very long (1 1/2 hrs) and very low (275° F or 135°
C)

4. EMULSIFYING AGENTS:

Eggs are used to form stable emulsions, mayonnaise, for example, Oil and Vinegar separate out unless
the oil droplets are coated with the substance that keeps them from running together. Egg yolk is often
effective in accomplishing this. Eggs are used as emulsifiers (Lecithin) in ice cream, cakes and cream
puffs.

5. INTERFERING SUBSTANCES:

Beaten egg whites will act as an interfering substance in mixtures to be frozen, such as "sherbet". Tiny
bubbles of air trapped in air prevent ice crystals from coming together and creating large masses of icy
material. Egg whites and at times, egg yolk perform a similar service in the making of candy; an egg
white added to certain candies interferes with the formation of large sugar crystals.

6. CLARIFYING AGENTS:

Raw eggs may be added to hot broths and coffee. When the proteins in the egg coagulate, they trap the
loose particles in the liquid and clarify it. Custard, Puddings and Pie Fillings: custard may be cooked over
hot water and stirred as it is cooked (soft custard) or may be cooked without stirring (baked custard).
The coagulation of soft custard takes place at about 160° F (70° C). If in making a soft custard the
mixture is held at the coagulation point for too long or if the temperature exceeds this level the protein
is over-cooked, the mixture thickens unevenly and the finished product will be curdled. Baked custard is
cooked without stirring in an oven at 350 F(176° C).

7. CONTRIBUTING FLAVOUR AND COLOUR:

The products in which eggs are used contribute to its flavour and colour, Examples are cakes and
custard.

8. STABILISING EMULSION AND FOAMS:

In several products, eggs are used to form emulsions or foams. For example, eggs are used in salad
dressings, e.g., mayonnaise, to stabilise an oil-in-water emulsion. In meringue and sponge cakes, the
function of the egg is to stabilise the foam, i.e., the air in the liquid dispersion.

9. THICKENING OF FOOD MIXTURES:

For example, eggs function as a thickening agent in custard. The thickening effect is due to the
coagulation of the proteins during heating.

10. Biscuit decoration

You can create an edible paint for decorating biscuits before baking by mixing egg yolks with water and
brightly colored foods. For example: spinach or parsley for green, baked beetroot for purple and saffron
or chamomile for yellow.