Essay On Eggs

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There are multiple ways to replace eggs with other substitutions in a recipe. Eggs are used in baking for leavening, binding, and moistening; because the protein in eggs coagulates upon heating, eggs help to thicken mixtures and create structure. Eggs act as a leavening agent in baked goods, making them lighter, fuller, and moist. Because of these properties, eggs play an enormous role in producing the flavor and texture of the final product. Although, various other recipes use baking powder or baking soda instead as a leavening agent in a recipe. When they are used as a binding agent, their purpose is to join other ingredients together when cooking because they coagulate. This can also be known as emulsifying those ingredients – emulsifying, by definition, is “a mixture of two liquids that cannot easily blend together unless an emulsifier is present” (Edelstein, 2014, p. 258). As for being a moistening agent, if the recipe does not include a primary liquid, then the eggs bring moisture to the recipe. An example of that would be including one or two eggs to a brownie …show more content…

For most other recipes, and especially for baked items, egg size is important. The Large egg is the standard used in most recipe development. Altogether each Large egg provides a total of 6.29 grams of high-quality, complete protein. For this reason, eggs are classified with meat in the Protein Foods Group. One egg of any size equals one ounce of lean meat, poultry, fish or seafood. In addition to about 12.6% of the Daily Reference Value (DRV) for protein, a large egg provides varying amounts of many other nutrients, too. Therefore, using egg replacers can be a disadvantage to taking in nutrients. Using a different size, without making an adjustment, will affect texture, flavor balance, consistency, and in most cases, will give an unsatisfactory

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