module in tle

1. USES of EGGS
in CULINARY
ARTS

2. Enrich your Vocabulary!
Emulsification – Mixing together two or more
liquids that not usually mix such as oil and water
by adding an additive. Such as hollandaise sauce.
Aeration – Mixing and blending eggs with
incorporating air to form a foam. Seen on cake
icing and meringue.
Binding – Egg as an additive, the coagulation of
eggs helps bind ingredients together as it cooks.
Mostly seen on beef patties, cakes, and pastries.

3. 1. Egg as Binder - Egg’s protein property hold ingredients
together as it cooks. Meat loaf, patties, and baked goods relies
on the stability of the egg. Some examples are: Baked Penne,
Chocolate

4. 2. Egg as Coating - Egg when mixed with milk to make an egg
wash gives of a bronzed and glossy sheen when baked. Some
examples are pies, buns, croissants, empanadas, and moon.

5. 3. Egg as Enricher - Cooking with eggs will give additional
nutritional value to dishes. Most Filipino dishes has eggs,
quail, duck, and hen eggs are most common.

6. 4. Egg as Emulsifier – Another property of egg is the ability to hold on
to water and oil which usually does not mix. Example of emulsions are
vinaigrette and mayonnaise.

7. 5. Egg as Garnish - Adding eggs to dishes does not only
give color and appeal but also as additional source of
protein. Some examples are: arroz caldo, goto, ji dan
(korean dish), rice toppings (scrambled), and sliced eggs on
salads.

8. 6. Egg as Thickener - Adding beaten eggs to soups and
stirring it will activate the coagulative property of egg to
achieve thick consistency.

9. 7. Egg as Leavening Agent – In baking cakes and breads,
incorporating air during whipping traps air bubbles which
make the foam double in size. When it is heated, the protein
solidifies and holds its shape.