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eggs (functions (aeration (eggs can be whisked to hold air and form a foam…
eggs
functions
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aeration
eggs can be whisked to hold air and form a foam. the protein in the egg white becomes stretched and holds the air bubbles
when cooked, the protein sets and hardens.
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emulsification
egg yolk contains lecithin, which acts as an emulsifier between oil and water, stopping them separating.
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raising agent
when whisked, eggs hold air and make a mixture light in texture
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types
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free range eggs
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they can peck for food, sit up on perches and lay eggs in nests
nutrients
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minerals
iron,phosphorus,zinc and selenium
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