The Functions of Eggs

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The Functions of Eggs
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Emulsifiers

• Emulsiona mixture that forms when you combine
  liquids that ordinarily do not mix. Ex oil and
  water
• To keep the liquids from separating, you need an
  emulsifying agent.
• Egg yolks surrounds oil droplets and keeps them
  suspended in the water-based liquid so they do
  not separate.
• EX MAYONNAISE

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Foam

• Used to add air to foods.
• When you beat air into egg whites air cells form.
  
• A thin film of egg white protein surrounds each
  cell.
• As beating continues the cells become smaller and
  more numerous and protein films becomes thinner.
• As a result the foam thickens.

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Foam (Cont.)

• 3 Stages of Foam (each stage requires additional
  beating time)
• Foamyhave bubbles and foam on the surface.
• Soft Peakwill have peaks that bend at the tips
  when you lift the beater.
• Stiff Peakwill have peaks that stand up straight
  when you lift the beater.

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Foam (Cont.)

• Use foams in
• Meringues (beat egg whites until white and foamy)
• Angel food cake
• Sponge cake
• Souffles
• Puffy omelets

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Foam (cont.)

• Egg yolks keep egg whites from whipping into a
  cream.
• Egg whites that are at room temperature will have
  a greater volume when beaten.

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Thickeners

• Heat causes egg proteins to coagulate (thicken)
• Whole eggs are used to thicken sauces, custards,
  and puddings.
• When adding to a hot mixture
• Quickly fold a small amount of the hot mix into
  the beaten eggs
• Then add the warmed eggs to the rest of the hot
  mix so it wont coagulate.

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Binding and Interfering Agents

• Binding agentshold ingredients together. EX
  MEATLOAF
• Interfering agentseggs inhibit the formation of
  large ice crystals in ice cream and sherbet.

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Structure

• Eggs add structure to baked products such as
  muffins and cakes.

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Storing Eggs

• In the back of the refrigeratorit is the
  coldest!
• Can be used up to 4 weeks after the fresh sale
  date.

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• Egg Yolks are a good source of cholesterol, fat,
  and Vitamin A.
• Egg substitutes are made from egg whites and are
  low in cholesterol.