Functions of Eggs

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Functions of Eggs
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Emulsifying Agents

• An emulsion is a mixture that forms when you
  combine liquids that do not ordinarily mix
• To keep the liquids from separating you need an
  emulsifying agent
• Egg yolk is an excellent emulsifying agent. The
  yolk surrounds the oil droplets to keep them
  suspended

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Foams Incorporating Air

• Foams are used to add air to foods
• When you beat air into egg whites, many air cells
  form
• As the beating continues, the cells become
  smaller and more numerous as a result the foam
  thickens

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Foamy stage
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Soft Peak Stage
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Stiff peak Stage - Meringue
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Thickener

• Heat causes egg proteins to thicken (coagulate)
• Because of this property eggs are used to thicken
  foods such as sauces, custards, and puddings

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Binding Agent

• Eggs act to hold ingredients together
• Meatloaf is an example of eggs used in this way

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Interfering Agent

• Frozen desserts like ice cream stay creamy
  because eggs inhibit the formation of large ice
  crystals which would ruin the texture of the
  dessert

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Structure

• Eggs form the structure of many baked goods.

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Coating

• Eggs are used to help a coating adhere to a food

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Nutrients

• Eggs are a nutrient dense food and contain
  essential amino acids as well as many vitamins
  and minerals.
• They are quick and easy to prepare for a
  nutritious meal or contribute nutrients to food
  products.

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color

• Eggs add a golden color to baked goods

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Flavoring

• Eggs add flavor to many foods