EGGS AS INGREDIENTS

EMULSIFIERS

• Eggs used as emulsifying agents
• Holds oil to water or water based liquids

FOAMS

• Egg foams used to air foods
• Temp.,time,fat,acid,& sugar affected
• Foamy, soft peak, stiff peak stages
• Soften/ harden meringues
• Give structure to angel food & soufflés

THICKENERS

• Heat eggs to thicken foods
• Sauces, custard, pudding
• Fold small amount of hot mixture into beaten eggs
• Warm eggs to prevent lumps

BIND AND INTERFERING AGENTS

• Holds foods together
• Ex. Meatloaf, croquettes, ice cream, sherbet

STRUCTURE

• Eggs add structure to bake products
• Ex. Muffins and cakes

RAW EGGS

• DON'T EAT RAW EGGS!!!
• Increases chances of getting sick

EGG SUBSTITUTES

• Name says it all
• Used by people who can't eat eggs