Explain three uses of egg in cookery with menu example?

Three Uses of Egg in Cookery:

1. Binding: Eggs act as a binder in many recipes, holding ingredients together and creating a cohesive texture.

Menu Example: Meatloaf

* Binding Agent: The egg acts as a binder, holding the ground meat, bread crumbs, and other ingredients together.

* Result: A moist and flavorful meatloaf that holds its shape.

2. Emulsifier: Eggs can help create smooth, stable emulsions, such as in sauces and dressings.

Menu Example: Hollandaise Sauce

* Emulsifier: The egg yolks act as an emulsifier, binding the butter and lemon juice into a creamy, smooth sauce.

* Result: A luxurious and rich sauce perfect for eggs Benedict or poached fish.

3. Structure: Eggs contribute to the structure of baked goods, adding richness, volume, and texture.

Menu Example: Sponge Cake

* Structure: The egg whites are whipped into a stiff foam, which traps air and creates a light and airy texture. The egg yolks add richness and moisture.

* Result: A delicate and flavorful sponge cake that melts in your mouth.