Various forms of using eggs in food preparation are:
Binding
Addition of eggs to minced mead and mashed vegetables etc. helps to bind the mixture. As the heat coagulates, the proteins are bound into a cohesive mass. It helps to retain the shape of mutton croquettes, meat loaf, medallions, hamburgers, etc.
Coating
The egg and egg batter help to give a coat to the food items and prevent them from disintegrating and give them a protective coating. Many of the food items such as fish fillets, croquettes, etc. are dipped into the batter before crumbing and then fried. Eggs are also used for preparing pancake batters.
Leavening
By beating the egg whites, foam is made up of air bubbles, surrounded by a thin elastic film of egg white. The mixture, when added to products such as sponge cakes, meringues, souffles, etc., increases the volume and the egg white film hardens. Addition of sugar to egg white makes it stable, smooth, and the foam does not collapse easily. Egg yolk has a less foaming power because of its fat content. An egg is used as the principal ingredient for Chou paste from which eclairs, beignets, fritters, and profiteroles are made.
Emulsifying
Eggs form stable emulsions. For example, mayonnaise, oil, and vinegar separate out unless oil droplets are coated with a substance that keeps them from separating. Eggs are the emulsifiers that give a smooth mayonnaise sauce. It is also used as an emulsifier in ice creams, cakes, cream puffs. Eggs enhance colour and shine.
Thickening
Eggs help to improve the consistency of gravies, curries, sauces, and soups. Egg liaisons used in soups and sauces help to thicken and improve consistency. When used in custards, the heat coagulates the eggs and makes the custard firm.
Decoration and Garnishing of Dishes
Silver, sieved or quarters of boiled eggs are used to decorate or garnish dishes such as salads, biryanis, curries, Vienna steaks, etc. For Consomme Xavier, threaded eggs are added as a garnish.
Clarifying
Consomme are clarified with egg whites.
Nutritional Value of an Egg
Eggs provide a significant amount of protein to one’s diet, as well as various nutrients. Chicken eggs are the most commonly eaten eggs and are highly nutritious. They supply a large amount of complete, high-quality protein (which contains all essential amino acids for humans), and provide significant amounts of several vitamins and minerals, including vitamin A, riboflavin, folic acid, vitamin B6, vitamin B12, choline, iron, calcium, phosphorus, and potassium.
They are also one of the least expensive single-food sources of complete protein. One large chicken egg contains approximately 7 grams of protein. All of the egg’s vitamin A, D, and E are in the egg yolk. The egg is one of the few foods which naturally contain Vitamin D. A large yolk contains more than two-thirds of the recommended daily intake of 300 mg of cholesterol.
Binding
Addition of eggs to minced mead and mashed vegetables etc. helps to bind the mixture. As the heat coagulates, the proteins are bound into a cohesive mass. It helps to retain the shape of mutton croquettes, meat loaf, medallions, hamburgers, etc.
Coating
The egg and egg batter help to give a coat to the food items and prevent them from disintegrating and give them a protective coating. Many of the food items such as fish fillets, croquettes, etc. are dipped into the batter before crumbing and then fried. Eggs are also used for preparing pancake batters.
Leavening
By beating the egg whites, foam is made up of air bubbles, surrounded by a thin elastic film of egg white. The mixture, when added to products such as sponge cakes, meringues, souffles, etc., increases the volume and the egg white film hardens. Addition of sugar to egg white makes it stable, smooth, and the foam does not collapse easily. Egg yolk has a less foaming power because of its fat content. An egg is used as the principal ingredient for Chou paste from which eclairs, beignets, fritters, and profiteroles are made.
Emulsifying
Eggs form stable emulsions. For example, mayonnaise, oil, and vinegar separate out unless oil droplets are coated with a substance that keeps them from separating. Eggs are the emulsifiers that give a smooth mayonnaise sauce. It is also used as an emulsifier in ice creams, cakes, cream puffs. Eggs enhance colour and shine.
Thickening
Eggs help to improve the consistency of gravies, curries, sauces, and soups. Egg liaisons used in soups and sauces help to thicken and improve consistency. When used in custards, the heat coagulates the eggs and makes the custard firm.
Decoration and Garnishing of Dishes
Silver, sieved or quarters of boiled eggs are used to decorate or garnish dishes such as salads, biryanis, curries, Vienna steaks, etc. For Consomme Xavier, threaded eggs are added as a garnish.
Clarifying
Consomme are clarified with egg whites.
Nutritional Value of an Egg
Eggs provide a significant amount of protein to one’s diet, as well as various nutrients. Chicken eggs are the most commonly eaten eggs and are highly nutritious. They supply a large amount of complete, high-quality protein (which contains all essential amino acids for humans), and provide significant amounts of several vitamins and minerals, including vitamin A, riboflavin, folic acid, vitamin B6, vitamin B12, choline, iron, calcium, phosphorus, and potassium.
They are also one of the least expensive single-food sources of complete protein. One large chicken egg contains approximately 7 grams of protein. All of the egg’s vitamin A, D, and E are in the egg yolk. The egg is one of the few foods which naturally contain Vitamin D. A large yolk contains more than two-thirds of the recommended daily intake of 300 mg of cholesterol.
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