8 Reasons to Love Eggs

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

Eggs can leaven.

Randy Mayor

1. Eggs can leaven.

Fact: Tiny bubbles in whipped egg whites expand with heat, providing lightness in recipes for soufflés, meringues, and angel food cakes.

Try it: A hint of red-pepper spice makes these Mexican Chocolate Soufflés unique, but their chocolaty richness and puffy, light texture are pure classic.

View Recipe: Mexican Chocolate Soufflés

Eggs can bind.

Becky Luigart-Stayner

2. Eggs can bind.

Fact: Eggs bind ingredients together as they coagulate when cooked, as in meatballs/meatloaf, omelets, frittatas, and spaghetti carbonara.

Try it: Combining egg whites with whole eggs, as in this Mushroom and Bell Pepper Omelet with Fontina, reduces fat but keeps the nice yellow yolk color and flavor.

View Recipe: Mushroom and Bell Pepper Omelet with Fontina

Eggs can thicken.

Karry Hosford

3. Eggs can thicken.

Fact: The protein in eggs coagulates when heated, helping thicken mixtures like custards, custard-based ice creams, puddings, and flans.

Try it: Eggs give our Vanilla Custard Crumble with Mixed Berries a thick richness to stand up to the powerful sweetness of fresh berries.

View Recipe: Vanilla Custard Crumble with Mixed Berries

Eggs can emulsify.

Becky Luigart-Stayner

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

Eggs can glaze.

Karry Hosford

5. Eggs can glaze.

Fact: Beaten egg white, whole egg, or yolk is brushed onto dough before cooking for shiny baked goods, such as breads, rolls, and Danish pastries.

Try it: A quick coating of egg wash just before baking gives these yeasty Cloverleaf Honey-Wheat Rolls appealingly glossy, browned tops.

View Recipe: Cloverleaf Honey-Wheat Rolls

Eggs can coat.

Randy Mayor

6. Eggs can coat.

Fact: Beaten eggs provide the “glue” for breading in fried fish fillets, chicken breasts, veal cutlets, or vegetables.

Try it: Deep-frying is not necessary to get a crunchy coating; a mere 1 1/2 tablespoons of oil bring four Parmesan and Sage-Crusted Pork Chops to crisp perfection.

View Recipe: Parmesan and Sage-Crusted Pork Chops

Eggs can garnish.

Randy Mayor

7. Eggs can garnish.

Fact: Sliced, sieved, or chopped hard-cooked eggs make a colorful garnish for vegetables and salads.

Try it: Bits of egg add visual and textural interest in Grilled Tuna Niçoise Salad, our quick-and-easy version of a South-of-France classic.

View Recipe: Grilled Tuna Niçoise Salad

Eggs can enrich.

Becky Luigart-Stayner

8. Eggs can enrich.

Fact: Eggs add color, flavor, and richness to a variety of foods, including cakes, certain breads such as challah, and pasta doughs.

Try it: In this Sweet Challah, egg turns a relatively plain yeast dough into a wonderfully chewy and flavorful finished product.

View Recipe: Sweet Challah

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http://www.cookinglight.com/cooking-101/essential-ingredients/eight-uses-eggs-00400000047999/