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9 Cards in this Set
- Front
- Back
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The makeup of an egg |
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The composition of an egg (%) |
76% water 12% protein 10% fat and emulsifiers 2% other (ash and sugars) |
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How many times can egg whites increase in volume if whipped to maximum volume? |
Up to 8x in volume |
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Egg makeup - emulsification |
Eggs help hold fats and water together (two substances that wouldn't normally mix) and are therefore emulsifiers |
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Weight of a whole egg |
1.75oz = 50g |
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Egg foams |
Egg proteins + agitation --> protein denature + agitation --> coagulation of proteins |
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Egg coagulation |
Egg proteins + heat --> proteins denature + heat --> proteins coagulate |
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Egg grading |
AA: thick white A: less thickness in the white B: runny white |
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Functions of eggs |
Providing structure Emulsifying Aerating Contributing flavor and color Edible glue Add shine Add moisture |
