Egg Functions in Cooking and Culinary Enhancements
In cooking, eggs serve various functions such as binding, raising, thickening, emulsifying, clarifying, and coating. They also act as a garnish, add color and finish, enhance nutritional value, and provide gloss through glazing. Eggs play a crucial role in culinary processes by holding ingredients together, making dishes rise, thickening sauces, binding liquids and oils, absorbing particles, and improving visual appeal. Understanding the multiple roles of eggs can elevate the quality and presentation of dishes, making them more delicious and visually appealing.
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Presentation Transcript
FUNCTION OF EGGS IN COOKING
GARNISHING GIVES COLOUR OR FINISH
BINDING HOLDS THINGS TOGETHER
RAISING MAKES THINGS RISE
THICKENING MAKES THINGS THICKEN
EMULSIFIER BINDS LIQUID AND OIL
CLARIFIER ABSORBS TINY PARTICLES
GLAZE ADDS GLOSS
COATING HOLDS A COATING
ENHANCING NUTRITIONAL VALUE
