Eggs As a Binder, a Leavening Agent, and an Emulsifier

Eggs as a Binder, a Leavening Agent, and an Emulsifier

Review Questions

Name Period Assign #

1. Describe the difference between the appearance of the meatballs made without an egg, with one egg, and with two eggs.  Without: fell apart easily while cooked.

 One egg: held together while cooked.

 Two eggs: held together very well while cooked.

2. Explain the reason/s for the differences described in number one.

The egg acts as a binder. It holds the ingredients together.

3. Describe the difference in the texture of the meatballs made without an egg, with one egg, and with two eggs.

 Without: Crumbly, tender, much like regular ground beef.

 One egg: Even texture, fairly tender.

 Two eggs: Even texture, a little more tough and chewy.

4. Explain the reason/s for the differences described in number three.

The protein in the albumen coagulates at a lower temperature than the meat cooks at. This holds the meatballs together while cooking, but it also toughens the meatballs if cooked too long.

5. Describe the appearance of the three angel food cakes.

 As directed: rises well, smooth even texture.

 Greased pan: Does not rise well, compact texture.

 Yolk added: Does not rise well, compact texture.

6. Explain the difference in the appearance of the three angel food cakes.

Fat, either from greasing a pan or from the yolk, makes the egg white foam less stable. The foam must hold the air, and the air expands when heated in the oven for the cake to rise. If the foam is not stable, it can not hold the air long enough for leavening to occur. 7. What usually happens to an oil and water mixture?

It separates into a water layer with an oil layer on top of the water.

8. How stable is the mayonnaise mixture made in class?

Quite stable; the oil and water stay mixed.

9. Explain why the oil and water in the mayonnaise mixture does not separate.

The egg yolk acts as an emulsifier and bonds the oil molecules to the water molecules.

10. What is the purpose for the beaten egg whites in the sherbet mixture?

The egg whites interfere with the ice crystal formation in the sherbet to produce a smoother product.