There are few ingredients in food preparation that are useful in so many different ways as are eggs. Used alone or in combination with other foods, they may become the major protein dish for a meal.
Eggs are used as boiled, scrambled or poached for table use.
Used as a thickening agent-stirred custards and baked custards, soups, puddings. Help in gel formation.
Emulsifying agent-mayonnaise, ice-cream.
Leavening agent-cakes, foamy omelette, soufflés, and meringue. Egg white foam used in certain candies also improves the texture by controlling crystallization of sugar.
Binding and coating agent-cutlet, French toast or Bombay toast, banana fritters.
Interfering substances-ice-creams.
Beaten egg white act as interfering substance in frozen desserts. Tiny bubbles of air trapped in egg prevent ice crystals from coming together and creating large masses of icy material.
Clarifying agent-raw eggs can be added to hot broths and coffee. When protein in egg coagulates they trap the loose particles in liquid and clarify it.
Garnishing agent-hard boiled eggs are often diced and used to garnish dishes.
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