The Function of Eggs in Cooking

Multiple Choice

You can tell if an egg is raw or hard cooked by spinning it on a flat surface and observing how it spins.

• True

• False

Multiple Choice

The average hen lays 100-150 eggs a year.

• True

• False

On average, hens lay 250 to 300 eggs a year.

Multiple Choice

The older a hen is, the smaller her eggs are.

• True

• False

Hens lay bigger eggs as they age.

Multiple Choice

Egg yolks are one of the few foods that contain vitamin D naturally (without fortification).

• True

• False

Multiple Choice

Egg yolks are always light orange in color.

• True

• False

​The color of the yolk depends on the diet of the hen.

Multiple Choice

Eggs should be stored in the refrigerator.

• True

• False

Eggs are important!

Let's explore the five function of eggs in cooking...

Get ready to take notes!

1. Leavening:
The egg white helps trap air, allowing the baked good to rise and be light and fluffy.

Example: cakes

2. Binder: Egg proteins coagulate (gel). This makes food stick together.

Example: meatballs

3. Thickener: Egg proteins form a gel which thickens the food.

Example: flan, pudding, or custard

4. Coating: Since the egg white and yolk are thicker than water and other liquids, egg helps flour, seasonings, or breadcrumbs stick to food.

Example: fried chicken or veggies

5. Emulsifier: The proteins in an egg yolk stop the water and oil from separating. This makes a stable product.

Example: mayonnaise