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
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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
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
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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
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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
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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
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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
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