4 functions eggs have in cooking?

Answer 1

what are the five funtoins of eggs somone help me

Answer 2

The six functions of eggs are

1. thickening agent-protein of egg coagulates when heated, to thicken

2. emulsifier- add oil and other liquids so mixture will not seperate

3. leavening agent- eggs give height and volume

4. coating function- eggs give one food to another

5. binder funtion- bind together ingredients and hold them together

6. flavour, fat and color- adds flavour, fat and color to baked goods

Hope this helped!

Answer 3

Among other attributes, eggs act as a binding agent as well as a setting agent in many foods from cakes to meatballs. The whites may be beaten to add volume to various dishes such as mousses and meringue. Eggs help the food coagulate, coat, glaze, or set the food

Eggs are extremely useful just cooked as they are, coming in their own hygenic packaging (the shell), are quick to cook by boiling (soft or hard) frying, poaching, scrambling and as omelettes, and have a high nutritional value.

Answer 4

Eggs have many used in cooking, They are used in many recipes for many different purposes.

The four main functions of eggs are to bind (act as a glue for baking etc), To make things lighter (Whites especially when whipped) To filter (making consumme) and the yolk can be used as a setting agent ( such as in custard)

Answer 5

Sweetening

Enriching

X-foliating

Yummyness

!

Answer 6

it makes what ever u r making rise and like say if u were making a cake it would make it rise the more egg u get out of the shell the better it ll be

Answer 7

Fried, boiled ,poached or scrambled