eggcyclopedia - c SELECT A LETTER A   B   C   D   E   F   G   H   I   J   K   L   M N   O   P   Q   R   S   T   U   V   W   X   Y   Z SELECT A WORD Cage-Free Eggs Calcium Calories Candling Carton Dates Cephalin Chalazae Cholesterol Choline Cleaning Coddled Egg Cold Storage Color Composition Cooking Equipment Cooking Equipment Especially For Eggs Cooking Functions Cooking Methods Cooking Terms Copper Bowl Cream of Tartar Cream Puff Crepe Curdling Custard COOKING FUNCTIONS Although eggs are widely known as breakfast entrees, they also serve in many other ways. In fact, the cooking properties of eggs are so varied that eggs have been called “the cement that holds together the castle of cuisine”. Eggs bind ingredients in dishes such as meatloaves or croquettes, leaven such baked high-rises as souffles and sponge cakes and thicken custards and sauces. Eggs emulsify mayonnaise, salad dressings and Hollandaise sauce and are frequently used to coat or glaze breads and cookies. Eggs clarify soups and coffee and retard crystallization in boiled candies and frostings. Eggs add color, flavor, moisture and nutrients to baked goods such as cakes. As a finishing touch, hard-cooked eggs often serve as a garnish.

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