What is the function of an egg as ingredient?

1. Binding: Eggs act as a binder in many culinary preparations. The proteins in eggs, primarily ovalbumin and conalbumin, coagulate when heated, creating a structure that holds ingredients together. This binding property is essential in recipes like meatballs, meatloaf, burgers, and meatballs, where it prevents the mixture from falling apart during cooking.

2. Emulsifying: Eggs are excellent emulsifiers, which means they help to combine and stabilize mixtures of immiscible liquids, such as oil and water. The lecithin in egg yolks acts as an emulsifier, enabling the formation of emulsions like mayonnaise, salad dressings, and hollandaise sauce.

3. Leavening: Beaten egg whites, when incorporated into a mixture, trap air and expand during baking, creating a light and airy texture. This leavening property is crucial in preparing cakes, soufflés, meringues, and some types of breads.

4. Thickening: Eggs can be used as a thickening agent in various dishes. When heated gently, the proteins in eggs coagulate and form a gel-like structure, thickening liquids such as sauces, custards, and puddings.

5. Flavor and Color: Eggs add richness, flavor, and color to many culinary preparations. The yolks, in particular, contribute a distinctive yellow color and a slightly fatty, savory taste.

6. Glazing: Beaten eggs can be brushed onto the surface of baked goods before baking to create a glossy, golden-brown finish. This glazing effect is often used in pastries, breads, and other baked items.

7. Coating and Breading: Eggs can be used as a coating for various foods before frying or baking. The egg wash helps the coating adhere to the food, resulting in a crispy outer layer.

Overall, eggs play a versatile role in cooking and baking, serving as a binder, emulsifier, leavening agent, thickener, flavor enhancer, glaze, and coating. Their unique properties make them indispensable ingredients in countless recipes.