How important is it to know the different ways of preparing and cooking eggs
Answers
Explanation:
Coagulation
When an egg turns from clear liquid to white in your frying pan, that’s an example of coagulation. It’s the process by which protein molecules in the egg are converted from a fluid to a firmer state. A coagulated egg helps bind ingredients together and helps with baking and thickening sauces.
Coating
Eggs are also key to making that croissant look extra tasty in the morning. Slightly beaten eggs can be used as coating, or a wash, for pastries and breads. It adds moisture and prevents a crust from drying out.
Flavor
Eggs play nicely with other ingredients on a plate. They contain fats that work well with other flavors and provide more texture to a meal.
Shelf life
An egg is very good at keeping things together. Egg proteins can help maintain a product’s moisture and freshness, keeping the texture and chewiness of a baked good or snack.