Uses of Eggs in Culinary

Vocabulary flashcards covering the main culinary uses of eggs from the provided notes.

Aerating

The process of beating eggs to incorporate air, producing light, fluffy textures in desserts such as sponge cakes and soufflés.

Binding

Eggs coagulate when heated and act as a binding agent to hold ingredients together (e.g., hamburger patties, omelets, Shanghai).

Coating

Beaten eggs (whole or yolk) applied to foods to create a protective coating before cooking, often with breadcrumbs for frying.

Enriching

Whole eggs contribute flavor, color, and nutrition, and improve appearance in baked products such as cakes, puddings, and pasta.

Emulsifying

Whipped egg yolks can hold other ingredients together that do not mix such as oil and vinegar

Garnishing

Sliced or chopped hard-boiled eggs used as garnish or filler in dishes like morcon, embutido, or pancit palabok.

Glazing

Beaten eggs or yolk brushed on doughs and pastries before baking to give a glossy finish.

Leavening

Egg foams provide leavening in sponge cakes, chiffon cakes, and meringues, contributing to light textures.