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Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.
What else can I help you with?
What is the function of egg when cooking Zucchini fritters?
It eats your face.
What is the function of a pastry brush when cooking?
To brush oil or egg on top of items
What is the function of egg when cooking biscuits?
Egg functions as food-glue and biscuits are a great food for demonstrating it. Go ahead and make biscuits with and without the egg. You will see that the no-egg batch will be very crumbly and will fall apart too easily to be useful for much.
What size egg is used in professional cooking?
Size six egg are mainly used in professional cooking
Does cooking an egg hydrolyze it?
no
Have you ever tried cooking with the Nubian Egg, and if so, what is your favorite recipe to make with it"?
I have not tried cooking with the Nubian Egg.
What is the best egg cooking style for achieving a perfectly runny yolk?
The best egg cooking style for achieving a perfectly runny yolk is to poach the egg.
What is the function of saucepan?
a function of a sace is used to cooking like for frying and cooking soup
What is the function of egg whites while cooking biscuits?
To solidify and set the dough. Egg yolks enrich a dish, egg whites set/solidify a dish. If you look up a recipe for Consomme on Youtube you'll see a blatant use of egg whites and their natural setting agents.
What has to be broken to be used?
An egg has to be broken to be used for cooking or baking.
Is cooking an egg on a hot sidewalk a principle of conduction?
Yes, cooking an egg on a hot sidewalk is an example of conduction. The heat from the sidewalk is transferred to the egg through direct contact, causing the egg to cook.
What would the reactants and products be in the reaction of cooking an egg?
The reactant in cooking an egg is the raw egg itself. Heating the egg denatures the proteins and causes them to coagulate, leading to the formation of the cooked egg. The products are the cooked egg white and yolk.
