Coagulation - When eggs are heated, they change from a liquid to a solid and set., Emulsification  - Egg yolk contains a substance called lecithin, which will stop oil and water separating if mixed with them., Binding  - When heated, the egg will coagulate and set to hold the ingredients together., Aeration  - When whisked, eggs will trap bubbles of air. This can be used to give a light and bubbly texture to food products., Coating - Eggs can act like a glue to holding such as breadcrumbs, to the surface of a food product., Glazing  - Egg can be brushed over the surface of a product, usually pastries, to give a golden and shiny appearance.,

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