1. Creative Cooking 2 Functions of Eggs

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

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

4. Foam Result of air beaten into egg whites Souffle, meringues

5. Meringues of all types are foams

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

7. More thickeners: Baked custard Baked lemon pudding

8. Binding Agent An ingredient used to hold foods together meatloaf

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

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

11. Structure Agent Gives stability to baked products

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

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

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

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

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