1. Eggs

2.  Most versatile and common ingredients in the kitchen

3.  Shells are porous, moisture and aromas can travel through them

4.  Contain large amounts of water and protein  Binding agent

5.  Nutrients and fat  Distinctive flavor  (Shade of yellow reflects hen’s diet)

6.  Basic methods are:  Simmered  Poached  Scrambled  Omelets  Fried

7.  Also called “boiled eggs”  Eggs at a full boil are tough and may have a green ring around the yolk

8.  Main source of leavening (rising)  Egg proteins coagulate as the batter cooks, the proteins slowly set and give structure needed to keep food from falling as it cools. (The starch and proteins in flour lend structure also.)  Hold fat and sugar together

9.  Hollandaise: Egg yolks and warm butter

10.  Eggs are emulsifier: bonding agent  (Oil and water want to separate. An emulsifier is a that brings opposing molecules, such as oil and water, together.)

11.  Eggs carry flavor and make it creamy and mouth-filling.

12.  Proteins coagulate as the egg is heated and thickens the liquid.  With many eggs, like in a custard pie, the liquid will set and become firm.

13.  Beaten egg whites have more volume and therefore leavenate,more than yolks.  It traps air in the foam.

14.  Attractive washes for pastries and breads.  Whites creates a clear luster.  Yolk creates an attractive bronze finish.

15.  Eggs provide moisture and fat in baked goods. The fat in eggs can be a shortening, reducing the gluten strands in flour and making for a more tender baked good. The fat also contributes mouth feel.  Eggs inhibit the forming of sugar crystals in some syrups, frostings, and candies. Egg whites are used in royal icings to set the icings and give them harder shells.