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Something about eggs

post #1 of 4
4/28/06 at 2:21pm
Thread Starter 
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.?
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post #2 of 4
4/28/06 at 3:30pm
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:

(From: http://www.eggs.ab.ca/about/cooking-baking.htm)
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post #3 of 4
4/28/06 at 3:40pm
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....
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post #4 of 4
4/28/06 at 4:08pm
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.
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