Main Protein Dish
The protein in eggs has the highest biological value.
Raising Agent
Eggs will hold a lot of air when whisked. Eggs will hold the air in small bubbles “to tighten” mixtures by encapsulating air bubbles. You will observe this when making a sponge cake, Pavlova or meringues. All the air held in the mixture by the egg makes the cake light and well risen.
Thickening Agent
Their thickening talent is seen in custards and sauces.
Cream of Mushroom
Binding Agent
The stickiness of the egg helps to attach crumbs or items to food and binds the ingredients together. An egg batter provides a binder for added coating, frequently an outer coating of flour, bread, crumbs or batter is added to food such as meatloaf to enhance its appearance, texture or flavor
Coating
Beaten eggs can be used to coat fish or chicken portion before they are dipped into breadcrumbs and fried. This gives a crisp and attractive finish.
Glazing
If pastry and scones are brushed with beaten egg and milk, they will have a shinny golden brown appearance when cooked.
Rough Puff Pastry
Biscuits
Scones
Garnish
Can be hard cooked and used as a garnish.
Emulsifier
Emulsify mayonnaise, salad dressings and Hollandaise sauce
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