2. USES OF EGGS
1. As a binder - helps other ingredient bind together (
meatballs, meatloaf, flour mixtures)
2. As a coating agent - the eggs help hold the crumb mixture to
the food when heated during the cooking process.
3. As thickening properties - the protein in egg will thicken
when heated and become firm.
4. As an emulsifier - an emulsifier permits small globules of
one liquid to be inter-dispersed in another liquid.
5. When a liquid freezes, ice crystal forms - when egg is added
to a mixture , it helps prevent these crystals from forming.
6. As a clarifier - the egg is used to make a broth clear.
7. As a leavening agent - a leavening agent helps to make a
cooked product rise.
