Got Eggs in Your House? Make One of These Egg-Ceptional Recipes (2024)

FAQs

Why do you think eggs are an ingredient in so many recipes? ›

Eggs can act as binding agents. As their proteins set, eggs bind ingredients together giving strength and stability to meatloaves, casseroles and baked goods. Eggs are used to coat foods with crumbs, flour, etc. as they help these ingredients adhere and also help to create browned appearance when cooked.

For recipes which use eggs primarily as a leavening agent you can try a commercial egg replacement product for an egg or the following mixture: 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.

Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.

Because it contains fat, an egg yolk's protein coagulates between 149 and 158°F, making the yolk slower cooking than the white when cooked either on the range-top or an a conventional oven. Egg yolk protein also foams but, because of the yolk's fat content, egg yolk forms a thicker foam of less volume than egg white.

The Large egg is the standard used in most recipe development. Using a different size, without making an adjustment, will affect texture, flavor balance, consistency, and in most cases will give an unsatisfactory result.

Mayonnaise. Eggs are a key ingredient in mayonnaise, so it makes sense that it can be a perfect substitute when you're out of eggs. Use 3 tablespoons of mayo as an egg substitute.

Banana. Use ripe bananas to add moisture. One mashed banana can replace one egg in cakes and pancakes. Since it will add a bit of flavor, make sure that it's compatible with the other ingredients of the recipe.

A cookie made with extra egg yolk (or, in this case, only egg yolk), will be lighter and chewier than a cookie made with whole eggs. The cookies will also have a richer flavor thanks to the added fat in egg yolk.

Substitutes like vinegar and baking soda, plain yogurt or buttermilk can help keep cake light, airy and structurally sound. Replace each egg with 1 teaspoon of baking soda combined with 1 tablespoon of vinegar, ¼ cup of plain yogurt or ¼ cup of buttermilk.

What 3 things do eggs do in recipes? ›

When added to a recipe, eggs take on a few roles. They may be used to add structure, flavor, texture or act as a leavening agent. Interestingly, depending on whether the recipe calls for whole eggs, egg whites and egg yolks also affect what an egg does during baking.

Thanks to its unique properties, an egg can help bind ingredients, give volume to batter, emulsify liquids, thicken a sauce, provide flavor, clarify a liquid and even add a nice color or glaze to certain dishes.

Over hard or over well. Cooked on both sides all the way through, with the yolk broken (immediately after the egg is cracked). Sunny-side up. Cooked on one side only, until the egg white is set, but the yolk remains liquid.

Omelets are made entirely on the stovetop, and the eggs are folded around fillings like vegetables, meat, and cheese. In addition to using quality ingredients, the key to a good omelet is using a small nonstick omelet pan or frying pan.

A poached egg is an egg that has been cooked, outside the shell, by poaching (or sometimes steaming), as opposed to simmering or boiling. This method of preparation can yield more delicately cooked eggs than cooking at higher temperatures such as with boiling water.

Separated, egg whites can be whipped to hold air bubbles, creating meringues and angel-food cakes. Not to be outdone, egg yolks serve as an emulsifier, that will help bind water and oil in a sauce or dressing, and have a smoothing effect on many preparations.

Eggs are important in culinary arts becausethey can help bind ingredients, give volume to the batter, emulsify liquids, thicken a sauce, provide flavor, clarify a liquid, and even add a nice color or glaze to certain dishes.

Eggs. Eggs are composed of mostly water, with proteins, fats, and minerals. Eggs are a versatile food that are prepared as a stand-alone food or combined with other ingredients to create sauces, custards, batters, and foams.