Why do you use eggs for coating?

Binding agent: Eggs act as a binding agent, helping to hold ingredients together and prevent them from falling apart during the cooking process.

Coating: When ingredients are coated in egg before being cooked, they develop a golden brown and crispy outer layer. This is because the egg proteins coagulate and form a barrier between the food and the cooking surface, preventing moisture loss.

Tenderizing: Eggs contain enzymes that can help to tenderize meat and fish, making them more succulent.

Flavor and texture: Eggs add flavor and richness to dishes, and can also improve the texture of baked goods.

Glaze: Eggs can be used to create a shiny glaze on baked goods, giving them an attractive appearance.

Emulsification: Eggs can help to emulsify liquids that would otherwise not mix, such as oil and water. This is important in recipes like mayonnaise and salad dressings.

Leavening agent: Beaten eggs can help to incorporate air into mixtures, causing them to rise when cooked. This is the principle behind many cakes and soufflés.

Color: Eggs can add a golden yellow color to dishes.