Use Of Egg In Cookery

USE OF EGG IN COOKERY

As a Thickening Agent :

Egg proteins coagulate on heating. The coagulation of protein is accompanied by binding of moisture and increase in viscosity. Therefore eggs can be used as thickening agents.

As a Binding Agent :

Egg protein coagulate between 65 and 70 o C and help to hold shape of the products such as cutlets in which it is used.

As a Leavening Agent :

Eggs when beaten, form elastic films which can trap air. This air expands during baking and gives a fluffy spongy product.

As a Emulsifying Agent :

Besides protein, egg contains phospholids such as lecithin which are known for their emulsifying quality. Hence egg can be used an excellent emulsifying agent in products such as mayonnaise as it is able to stabilise the oil in water dispersion.

As a Flavouring and Colouring Agent :

Egg is used in food mixtures to contribute flavour and colour to products such as cakes and pudding

As a Clarifying Agent:

Egg helps in the preparation of clear soups. When a small amount of egg white is added to the liquid and heated, the egg albumin coagulates and carries along with it suspended particles. On allowing it to settle, a clear soup is obtained.

As a Garnishing Agent :

Hard boiled eggs are diced and are used to garnish dishes like biryani.

As an Enriching Agent :

Eggs are used to enhance the nutritive value of various preparations.