1 Eggs are used to increase food value and to improve the flavor of foods to which they are added, e.g. doughnuts, banana pancakes, egg and corned beef stew.
2 As a binding medium, e.g fish cakes, yam balls, etc.
3 For coating foods for frying, e.g. fish, yam balls, etc.
4 As thickening agents, e.g. in sauces, custards, etc.
5 As a raising agent in cake-making.
6 For garnishing: hard-boiled eggs are sliced or wedged and used for garnishing salads, etc. The yolk may be sieved and the white chopped for garnishing meat or fish dishes.
7 For glazing pastry, bread dough, biscuits, etc, before baking.
8 Eggs are valuable in the diet especially in that of growing children and invalids because they are rich in nourishment and are easily digested.
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