Links to other Time Inc. websites Get a FREE PREVIEW Issue to Cooking Light All You Coastal Living Food and Wine Health My Recipes Southern Living Sunset

8 Reasons to Love Eggs

These versatile ingredients serve all sorts of purposes in all kinds of recipes.

Eggs can emulsify.
Becky Luigart-Stayner, Text: Aliza Green and Jason Horn

4. Eggs can emulsify.

Fact: Egg yolks contain lecithin, a substance that helps blend emulsions (mixtures of water and fat), which are critical in mayonnaise, hollandaise sauce, and Caesar dressing.

Try it: Homemade Aioli, a garlicky twist on mayo, will convert you away from the jarred stuff for good.

View Recipe: Aioli

Next5. Eggs can glaze.

Eggs can thicken.

Previous Slide 3. Eggs can thicken.

Eggs can glaze.

Next Slide 5. Eggs can glaze.

4 of 9
Eggs can emulsify.

Related Features


  • Loading comments...

Add your comment

The rules: Keep it clean, and stay on the subject or we might delete your comment. If you see inappropriate language, e-mail us. An asterisk * indicates a required field.

500 characters remaining

More Ways To Get Cooking Light

Advertisement

 

JavaScript must be enabled to use this Calendar module.

MOST POPULAR
1
Dinners for Two

Whether you're planning a luxurious evening at home or a casual dinner date for two, find the perfect recipes for your meal.

Recipe for Two: Pan-Seared Scallops on Linguine with Tomato-Cream Sauce
2
100 Easy Chicken Recipes
3
101 Healthy Soups
4
Best Energy Bars
5
Chocolate Desserts