Eggs Flashcards
What is thickening?
Egg white sets at 60 degrees and the yolk 70 degrees, so when they reach these temperatures they will thicken the mixture but it will scramble if the temperature exceeds this
What is emulsification?
Oil and water mixed together form an emulsion but it will only last a short while then separate. Lecithin in eggs keeps the emulsion stable
What is binding?
The egg sets when cooking, it sticks other ingredients together
What is glazing?
Foods are brushed with a beaten egg, during baking the egg glaze goes golden brown
What is coating?
Foods can be brushed with egg then dipped in bread crumbs which holds the product together during baking
What is trapping air?
The protein in the egg white stretches when beaten and traps the air
What is enriching?
Adding richness and extra nutrition to foods
What is coagulation?
The egg sets the mixture once exceeded 70 degrees
What is garnish?
Decoration
