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Egg (whole)

Also searched as: eggs, whole egg, hen's egg

In short: The whole egg binds, lightens, emulsifies and adds colour. That is why it is in so many recipes.

Picture it

The Swiss army knife of the kitchen.

What Egg (whole) does
ROLEPROCESSbinds when heatedlightens as a foamcombines fat and watergives shine and colouras a glazeProteins set(coagulation)Foams and whipping inairEmulsionMaillard reaction

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What happens

Egg white binds and holds air; egg yolk emulsifies and adds richness. Together they give batters and doughs structure, colour and moisture.

What the ingredient does

lightens as a foamFoams and whipping in air
combines fat and waterEmulsion
gives shine and colour as a glazeMaillard reaction

Rules of thumb

  1. Eggs at room temperature combine better with butter.
  2. For glazing, egg yolk with a little milk: a nice colour.
Related entries
Proteins set (coagulation)Foams and whipping in airEmulsionEgg yolkEgg white
Sources · 1
  • Harold McGee: On Food and Cooking (2004), Kapitel Gemüse, Eier