Eggs play an important role in food preparation due to their three inherent properties - coagulation, aeration (foaming) and emulsification - eggs contribute to the structure and texture of many well-known dishes.

Here are some ways in which eggs are used during cooking:

Binding and Coating

Eggs are used as the "glue" in a recipe, to help bind other ingredients together. This helps chefs make burgers, rissoles and croquettes. Eggs are regularly used as a coating for fried food, either on their own or together with flour or breadcrumbs. They are also used as a glaze. Beaten egg is brushed over bread and pastries such as sausage rolls, before they are put in the oven, to produce a golden, shiny glaze during baking.

Thickening

Eggs are also used to thicken a whole variety of foods such as custards, sauces and soups. They are also used to make a mixture from ingredients that would not mix on their own. A mixture like this is called an emulsion. For example, oil and water on their own will not mix. However, when egg white is added, they can combine to make mayonnaise. So, mayonnaise is an emulsion.

Trapping air

One quality which eggs possess is the ability to trap air when they are whisked. This is important in cake-making. Eggs are used to raise the mixture. Trapping air is also essential for lightening mousses, soufflés and meringues.

Why are these properties important in cooking?