Uses Of Eggs Flashcards
The solid or semisolid substance produced by coagulation
Coagulate
An agent that forms or preserves an emulsion, especially any food additive, such as lecithin, that prevents separation of sauces or other processed foods
Emulsifier
To remove solid matter from a liquid, to make into a clear pellucid liquid
Clarifier
It helps other ingredients bind together as they are coagulated when cooked. This helps stick together the ingredients they are mixed with. (Hamburger patties, meatballs, meat loaf, and flour mixtures)
As a binder
Coating batters use whole eggs and breadcrumbs to provide a coating or protection for the food item prior to cooking. (Fried or deep fried foods, such as fish, meats, chicken and vegetables)
As a coating agent
The protein in eggs will thicken when heated and become firm. Beaten egg yolks will coagulate and hold a liquid in suspension when heated. (Soup, sauce, custards)
As thickening properties
It permits small globules of one liquid to be inter-dispersed in another liquid. Whipped egg yolks can hold other ingredients together that do not normally mix, such as oil and vinegar. (Mayonnaise)
As an emulsifier
It helps to make a cooked product rise. Whipped egg whites contain tiny air bubbles. When this mix is added to other ingredients, it makes the dishes light and fluffy. (Sponge cakes, soufflés)
As a leavening agent
An egg fried on one side with hot grease spooned over the top
Basted egg
Whole egg cooked in simmering water for twenty minutes
Boiled egg
It should be served immediately in egg cups perfect for cracking and scooping the egg right from the shell
Soft-boiled and medium-boiled eggs
It should be removed from the pot and plunged into a bowl of ice water
Hard-boiled eggs
Egg and milk mixture cooked in a hot pan
Scrambled eggs
Raw egg cooked in hot water or in an egg poacher
Poached eggs
It is similar to scrambled eggs
Omelet
