These versatile ingredients serve all sorts of purposes in all kinds of recipes.
Fact: Tiny bubbles in whipped egg whites expand with heat, providing lightness in recipes for soufflés, meringues, and angel food
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
Fact: Eggs bind ingredients together as they coagulate when cooked, as in meatballs/meatloaf, omelets, frittatas, and spaghetti
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
Fact: The protein in eggs coagulates when heated, helping thicken mixtures like custards, custard-based ice creams, puddings,
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
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
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
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
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
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