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The Functions of Eggs

The Functions of Eggs. Emulsifiers. Emulsion—a mixture that forms when you combine liquids that ordinarily do not mix. Ex: oil and water To keep the liquids from separating, you need an emulsifying agent.

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The Functions of Eggs

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  1. The Functions of Eggs

  2. Emulsifiers • Emulsion—a mixture that forms when you combine liquids that ordinarily do not mix. Ex: oil and water • To keep the liquids from separating, you need an emulsifying agent. • Egg yolks surrounds oil droplets and keeps them suspended in the water-based liquid so they do not separate. • EX: MAYONNAISE

  3. Foam • Used to add air to foods. • When you beat air into egg whites air cells form. • A thin film of egg white protein surrounds each cell. • As beating continues the cells become smaller and more numerous and protein films becomes thinner. • As a result the foam thickens.

  4. Foam (Cont.) • 3 Stages of Foam (each stage requires additional beating time) • Foamy—have bubbles and foam on the surface. • Soft Peak—will have peaks that bend at the tips when you lift the beater. • Stiff Peak—will have peaks that stand up straight when you lift the beater.

  5. Foam (Cont.) • Use foams in: • Meringues (beat egg whites until white and foamy) • Angel food cake • Sponge cake • Souffles • Puffy omelets

  6. Foam (cont.) • Egg yolks keep egg whites from whipping into a cream. • Egg whites that are at room temperature will have a greater volume when beaten.

  7. Thickeners • Heat causes egg proteins to coagulate (thicken) • Whole eggs are used to thicken sauces, custards, and puddings. • When adding to a hot mixture: • Quickly fold a small amount of the hot mix into the beaten eggs • Then add the warmed eggs to the rest of the hot mix so it won’t coagulate.

  8. Binding and Interfering Agents • Binding agents—hold ingredients together. EX: MEATLOAF • Interfering agents—eggs inhibit the formation of large ice crystals in ice cream and sherbet.

  9. Structure • Eggs add structure to baked products such as muffins and cakes.

  10. Storing Eggs • In the back of the refrigerator…it is the coldest! • Can be used up to 4 weeks after the fresh sale date.

  11. Egg Yolks are a good source of cholesterol, fat, and Vitamin A. • Egg substitutes are made from egg whites and are low in cholesterol.

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