The Characteristics of EGGS
Rich in Nutrients
Eggs are a handy food parcel containing all the nutrients except Vitamin C, but they are especially renowned for the high quality of the protein they contain and are therefore an important part of a balanced diet.
Emulsification
The egg yolk contains an emulsifying agent, lecithin, which acts as a stabilising emulsion between oil and water. This prevents oil and water mixtures from separating. Lecithin attracts oil and water particles and forms a thin layer around them to keep them from dispersing.
Foaming ability
A foam is created when air molecules are surrounded by egg protein and captured. When egg whites are whisked, air is included. At the same time, the twisted protein spiral unfolds and stretches, capturing and surrounding the air in a stable foam.
Coagulation (Congealing)
Coagulation is a physio-chemical change which takes place when protein is converted from fluid to a semi-solid state. Coagulation is caused by heat, salt, acids, alkali and whipping.
The uses of EGGS
The composition of an egg makes it the most versatile ingredietn in baking. Eggs have the following uses:
- Enhances the Nutritional value of other foods
- Raising agent
- Binding substance and coating
- Thickening agent
- Emulsifying agent
- Glazing and sealing
- Clarifying fluids
- Controlling crystallization
- Adding colour and flavour
- Garnishing
- Ideal for any meal
