Eggs are used as a binding agent in many recipes because of their ability to act as an emulsifier, allowing ingredients that would not otherwise mix to blend together, and their ability to coagulate and provide structure to culinary preparations.
Eggs contain unique proteins, notably ovalbumin in the whites and lipoproteins in the yolks. When you beat an egg, these proteins unfold, capture air, and create a solid foam. During cooking, this foam solidifies, permanently trapping the air, which gives that light texture to soufflés or sponge cakes. Egg proteins also have the ability to coagulate when heated, forming a solid network that holds the ingredients together in your recipes. It is thanks to these properties that eggs work so well as a culinary glue, keeping fillings, meatloaves, or croquettes intact as a single piece.
Eggs are somewhat the champions of sauces and other creamy mixtures, thanks to their emulsifying properties. Basically, this means they can mix two ingredients that typically don't get along too well, like water and oil. The secret lies mainly in the egg yolk, which contains a star ingredient: lecithin. This clever little element has both a water-attracting part and a fat-attracting part, acting as a mediator in your mayo or béarnaise sauces. Thanks to it, your mayonnaise doesn't curdle, your vinaigrette stays stable, and your cakes are nice and homogeneous. Without this ability, good luck preparing anything other than a two-layer vinaigrette!
Eggs provide a soft and creamy texture because their proteins coagulate gently during cooking. In plain terms, this simply means that when heated, they transition from liquid to solid, creating a network that traps moisture. This phenomenon allows foods like cakes or flans to maintain a tender, firm yet never dry texture. Furthermore, it is the egg yolks that contribute to this velvety quality, as their fat content helps to smooth the mixture while giving it more structure. Without them, dryness or recipes that crumble at the slightest fork poke would be the norm.
Eggs play a key role in the rising of pastries: by trapping air during beating, they add lightness. When cooked, the proteins coagulate and form a sort of solid network, which keeps the trapped air, preventing the mixture from collapsing like a failed soufflé. It is precisely this protein network that ensures the structural stability of the cake, making it fluffy yet firm enough to maintain its shape. Without this structure, your mixtures would have less volume and risk the "flat pancake" effect.
Eggs are a bit like the Swiss army knife of the kitchen: super handy and incredibly versatile. Thanks to their ability to coagulate when heated, they allow you to quickly bind a sauce, thicken a cream, or combine ingredients that are just waiting to go their separate ways. In baking, for example, eggs hold together all the soft or crumbly preparations to prevent them from turning into an improvised crumble. Whether it's casseroles, cakes, or even stuffings, their binding capacity adds consistency and ensures the dish's success for sure. It's no wonder that eggs are also loved by chefs: they boost texture, facilitate mixing, and enhance flavor.
The egg yolk contains lecithin, a natural emulsifying substance that stabilizes mixtures of ingredients that are difficult to combine, such as oil and water in sauces and mayonnaise.
Keeping eggs at room temperature before cooking can enhance their binding power and optimize their ability to incorporate more air when beaten — a true secret for experienced bakers!
Eggs are commonly used in baking due to their ability to trap air when whipped. This property allows cakes and soufflés to rise and achieve a light, airy structure.
In vegan cooking, the cooking water of chickpeas, known as 'aquafaba,' is often used as an egg substitute for its emulsifying and foaming properties. It can even be whipped to achieve a foam comparable to that of egg whites.
Sure! Here’s the translation: "Yes, there are several commonly used substitutes: applesauce, ground flaxseeds or chia seeds mixed with water, silken tofu, or cornstarch. However, the textural, emulsifying, and structuring properties of eggs will not be exactly replicated by these alternatives."
You can definitely use the egg white or yolk separately depending on the desired result. The white is mainly used to add lightness and structure (as in mousses and meringues), while the yolk is primarily employed for emulsification and creaminess (as in sauces, creams, and pastries).
To check the freshness of an egg, immerse it in a container filled with cold water. A fresh egg will sink to the bottom and lay horizontally. The more the egg rises to a vertical position or floats on the surface, the less fresh it is, and it then becomes risky to use it in a recipe.
The success of an emulsion depends on several parameters: the temperature of the ingredients (ideally at room temperature), the gradual addition of oil, and the control of rapid yet steady agitation. If the emulsion doesn’t come together, try starting again with a fresh egg yolk and slowly and gradually incorporating the previous mixture.
Yes, the size of the eggs can impact the liquid/dry proportions and slightly alter the final texture of the recipes. To avoid imbalances, it is best to use the size specified in the recipe (usually medium-sized eggs), or to slightly adjust the quantities of the other ingredients if necessary.
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