Preparation of Eggs

When combined with other ingredients, eggs have a unique ability to flavor, color, emulsify or thicken, bind, foam, interfere, and clarify.

• Emulsifying: Lecithin, found in egg yolks, keeps liquid compounds (like fat and water) from separating, thus thickening and stabilizing foods such as sauces and salad dressings.
• Binding: The high protein content in beaten eggs can act as an adhesive when cooked. Examples are egg use with breaded, fried foods and the addition of eggs to bind meatloaf.
• Foaming: Egg whites beaten into a foam increase their original volume six to eight times, and aerate and leaven food products such as souffles and meringues. The best egg-white foam is made from fresh eggs at room temperature.
• Interfering: Because they interfere with the formation of crystals (ice, sugar), eggs are used to create a smooth, velvety texture in ice cream and candy.
• Clarifying: Egg whites are used to make clear soups.

To preserve the egg’s texture, flavor, and color, it is best to keep cooking temperature low and the heating time short. Eggs can be prepared in a great variety of ways, using either dry-heat or moist-heat methods.

Dry-heat

• Fried, scrambled, omelets
• Baked (shirred, meringues, souffles)

Moist-heat

• Simmering
• Coddling
• Poaching
• Custards (stirred, baked)
• Microwaving