Uses of Egg in Culinary

Question 1

the process of incorporating air in a mixture as in scrambled eggs. In some cases, the egg white is beaten using a wire whip to produce air cells before adding the egg yolk, that is produced a bigger volume, light, and tender scrambled egg.

Answer 1

Aerating

Question 2

used as a thickening agent in custards, Leche flan, and pudding. The food mixture thickens when the egg is coagulated in Letche flan making.

Answer 2

Thickening

Question 3

used as filling in morcon, embutido, and as décor or top on a pansit palabok.

Answer 3

Garnishing

Question 4

used crunchy fish fillet or chicken breast fillet.

Answer 4

Coating

Question 5

used in the meat mixture in a lumpiang shanghai, omelets, burgers, chicken/fish balls. Beaten egg is added to the meat mixture to keep it intact when fried, steamed, or baked.

Answer 5

Binding

Question 6

used in lumpia wrappers. Chicken or duck eggs may be used.

Answer 6

Coloring

Question 7

used in sponge cakes, chiffon cakes, and meringues. As a leavening agent, it produces foams (by beating egg whites) stable enough to be incorporated in a food mixture, for example in a batter for chiffon cake.

Answer 7

Leavening

Question 8

the lecithin in egg yolk can protect oil droplets from coalescing in the making of mayonnaise. An emulsifying agent is an ingredient that allows the dispersion of tiny globules of one liquid in another which are immiscible to each other. An example is a mayonnaise which is an oil-in-water mixture called emulsion.

Answer 8

Emulsifying

Question 9

is an egg yolk-water mixture, used as egg washing for bread to be baked, giving the baked product a golden yellow and glossy surface.

Answer 9

Glazing

Question 10

it makes an existing dish richer with protein and other nutrients that an egg contains. Meatballs, morcon, pork/beef Asado, and adobo served with hard-boiled eggs are a variation of the traditional Asado/adobo recipes as they are enriched with the addition of eggs. Egg yolk added to pancakes makes the dish enriching.

Answer 10

Enriching

Question 11

used in winemaking. Egg white is used to clarify the wine after it ages and is to be ready for bottling. Clarifying clears the wine of solutes and substances. This makes the wine look clear after it is classified.

Answer 11

Clarifying