4 Key Roles of an Egg in Professional Kitchens

Chapo: Take a look at how eggs can be used in a professional kitchen to fully enjoy what it offers.

In the world of food and cuisine, eggs have their category. They are an essential ingredient in many dishes, in addition to being an excellent source of protein. Understanding why we use eggs in cooking might help you transform and develop your dishes! This piece will explore some of the significant roles of eggs in a professional kitchen. So, read on!

1. Increases Moistness

While enhancing flavor and texture, moisture in baked items keeps them from going bad. Generally, eggs contain around 76% water and act as a source of moisture in different food products. Each of its fats that form part of the hydration contained in yolks works as a natural food moisturizer. If you use Cocotine egg products, for instance, the proteins in the yolks and whites retain the moisture from the yolks, which settles in the final product.

 

Moisture levels are crucial when cooking with normal wheat-based flour or creating gluten-free recipes. Eggs are an excellent method for moisture retention and preserving against mold from getting a hold and developing. Foods with a precise moisture balance, whether in a home kitchen or a bakery, have a longer shelf life.

2. Emulsifying

 

As emulsifiers, eggs can mix ingredients in a way that wouldn’t have been possible otherwise. Consider vinegar mixed with oil and fat or water mixed with oil. Adding an egg ensures these elements combine well and fill the blank. The mix-up can bring them together and act as a bridge. The oil molecules break apart into small pieces to float in water. That means there isn’t a clear line between the two ingredients, and one is spread out through the other. The ingredients can mix because they are held in this solution. Because of this, eggs are often the base for many sauces, such as hollandaise, mayonnaise, aioli and salads.

3. Leavening Agent

 

To give baked or cooked foods a light, airy texture, leavening agents made of eggs, particularly egg whites, are used. The act of whipping the egg white produces foams. The foam is composed of bubbles encased in an elastic, thin layer of egg white. When mixed into a combination, the foam serves as leavening for foods like omelets, soufflés, sponge cakes and meringues. The egg white layer solidifies and the air bubbles enlarge when these items are cooked/baked.

4. Binding and Coating

 

Eggs can also help merge things, which is a little different from emulsifying since it has less to do with breaking down food and more to do with sticking things together unless it’s in a way that makes it safe to eat. This is very helpful for foods like hamburgers, pancakes and meatballs. It ensures that the shape stays the same. All because it is sticky and can congeal, which means it can turn from a liquid to a solid when it is cooked.

 

Eggs can also help when covering things in the same way. As the coatings are being layered, it helps hold them together, enabling you to fry and bake in the oven. For instance, crumbed chicken. Professional cooks often add a thin layer of seasoned flour and then toss it into an egg or eggs that have been mixed. You can do this with a whole egg, just the egg yolk or just the egg white, depending on what you want to happen. To make it taste even better and get a crispy top, coat it in panko with different dried herbs, onion powder and garlic powder. When the egg is cooked, it coagulates, making all the covering layers stick together.

 

Final Words

With the above several ways eggs can be used in cooking, you can see that eggs are beneficial in the kitchen and can be used in many different ways. They can make things emulsified, bound, moist and thicker. You can do many different things with eggs, both on their own and when mixed with other things.

 

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