The functions of eggs are;
-Coagulation (setting of the egg) , this makes them a good binding agent as they hold dry ingredients together. This means they can be used for Coating, Binding, and Thickening, in foods such as; quiche, egg custard etc
-Emulsification. In foods that contain oil and water, such as mayonnaise, they do not mix well, and therefore an emulsifier is needed, which is the egg yolk.
-Aeration, this is where the egg white stretches the protein and forms air bubbles, which leads into a foam. This foam traps air and therefore are good to use in 'light' foods such as; souffles, Swiss rolls, cakes, meringues and mousses.
-Other uses- this includes Garnishing, and Glazing, (brushing onto the surface of a product before baking) often used in pastries and breads.
An egg can be used for binding dry ingredients. It is also a leavening agent in cakes and such. Hope this helps.
none =]
daburkishaw ragamuffin discovered egg ingredient!
The function of the egg in a quiche dish is that it is the main ingredient. A quiche is a egg recipe that is made in a pie shell or other type of crusts. The filling is primarily eggs along with cream, and other ingredients.
egg
The Egg is a cake ingredient because it gives it a nice texture. I think that that is silly too, but without it, cake has no texture!!
i think that's partly because egg is the main ingredient,(another ingredient is flour, and maybe some sugar) and it is rolled in shape....
Raw egg whites.
egg, flour,oil,chocolate
Egg tempera requires another ingredient besides egg yolk and pigment to prevent it from drying too quickly. This other ingredient could be vinegar or wine.
tae
Egg yolks and oil. Usually a little vinegar or lemon juice is also added for flavor.
the main ingredient in egg noodles is flour.
The function of an egg cell is to join with a sperm cell to create a new being after the parents.