The chicken egg contains a mixture of proteins that makes meringue possible. Some of the proteins form bonds with each other to create a stable network that keeps the bubbles from popping. When the meringue is in the oven, another protein—ovoalbumin—forms bonds that cause the meringue to stiffen.
What is the function of egg?
In cooking and baking there are five main functions of an egg. They bind, thicken, coat, serve as a leavening agent, and emulsify.
What is the function of eggs in meringues souffles?
In recipes such as angel food cake, souffles, or meringues, you beat air into egg whites. Air bubbles unfold proteins in the whites, allowing them to bind with each other, creating the fluffy, stiff structure of beaten whites.
What is the chemistry behind meringue?
When the whipped-up egg white is cooked, ovalbumin – the main protein in egg white – becomes completely denatured, meaning it cannot return to its former shape. This is what makes meringue solid. Exploratorium’s science of cooking eggs includes hints on using chemistry to make better meringue.
What is the function of egg yolk?
Egg yolks and whites provide the most nutrition when a person consumes them together as part of a whole egg. Most nutrients in an egg are present in the yolk. The results of lab studies suggest that some compounds in egg yolk can help prevent gastrointestinal distress, boost immune function, and reduce blood pressure.
What is the function of the albumen in the egg?
While the embryo is growing, the shell membranes surround and contain the white or albumen of the egg. The albumen provides the liquid medium in which the embryo develops, and it also contains a large amount of the protein necessary for proper development.
How does egg function as a binding thickening and gelling agent?
While the elastic quality of proteins is lost when eggs are cooked, the firming of proteins allows eggs to perform yet another function. As their proteins coagulate, eggs bind ingredients together.
What is the role of egg in custard preparation?
Eggs are the main thickener in most custard and the yolks make them smooth and rich. Both egg yolks and whites contain proteins, which change from liquid to solid, called coagulation, when cooked or baked. This means that the liquid egg becomes firmer.
Why do we use eggs as an emulsifying agent?
Many proteins in egg yolk can act as emulsifiers because they have some amino acids that repel water and some amino acids that attract water. Mix egg proteins thoroughly with oil and water, and one part of the protein will stick to the water and another part will stick to the oil.