Creative Cooking 2 Functions of Eggs

Emulsifier An ingredient that keeps oil droplets suspended in a water- based liquid to form a permanent emulsion mayonnaise

Hollandaise sauce on Eggs Benedict uses egg as an emulsifier to hold sauce together

Foam Result of air beaten into egg whites Souffle, meringues

Meringues of all types are foams

Thickener Ingredient added to some cooked foods that causes them to thicken Cooked Puddings (not instant)

More thickeners: Baked custard Baked lemon pudding

Binding Agent An ingredient used to hold foods together meatloaf

Binding agent – brunch egg torte, holding together cheese, ham and potatoes

Interfering Agent An ingredient that inhibits a reaction that would otherwise take place Prevents ice crystals from forming Ice Cream, Sherbet

Structure Agent Gives stability to baked products

Choux pastry had a strong egg flavor, used eggs to form the structure as well as gave moisture to leaven the pastry

Nutrient Additive An ingredient that increases the nutritional value of a product

Flavoring Additive Ingredient used to flavor Egg nog, egg bagels, egg noodles

Coloring agent Ingredient that adds appeal and color to a product Yellow bundt cake

Sometimes there are multiple functions in the same recipe In these recipes eggs, not only thicken, but have strong egg flavor & color