Something about eggs

[Adam487]

Something Ive always wondered...
Just about all recipe call for eggs, but what do eggs actually do for the recipe? Like does it affect the color, texture, taste, etc.?

[Aurora]

Eggs have a number of properties which affect the final outcome of baked goods. Here is a summary of the various properties of eggs and the role they play in different foods:

Eggs are versatile. They can be used in a variety of ways and are an essential part of cooking and baking. They can bind ingredients, as in meatloaf or croquettes. They can also leaven baked high-rises such as soufflés and sponge cakes. Their thickening ability is seen in custards and sauces. They emulsify mayonnaise, salad dressings and hollandaise sauce and are frequently used to coat or glaze breads and cookies. They clarify soups and coffee. In boiled candies and frostings, they delay crystallization. As a finishing touch, they can be hard-cooked and used as a garnish. Their versatility makes eggs an "anytime of day" food - morning, noon or night!

(From: http://www.eggs.ab.ca/about/cooking-baking.htm)

[cakerookie]

Another interesting way to investigate how eggs affect dishes is get Harold Mcgees book 'On Food and Cooking' you will get all the info you ever need on the science of the egg....

Regards Cakerookie....

[phatch]

Originally Posted by Adam487

Something Ive always wondered...
Just about all recipe call for eggs, but what do eggs actually do for the recipe? Like does it affect the color, texture, taste, etc.?

Eggs do all of those things. Sometimes at the same time, and sometimes just one or two of those things. Eggs can build structure,as in an angel food cake. Leaven as in an angel food cake, make breadings stick because of the low heat of coagulation of it's protein. In mayonaisse, the egge binds, flavors, and colors the product. And many more things too.