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Amanda, Jovelle, Qaisarah

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syaza , vera , jacky

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Branda, ryan , aeondrea

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samuel,jun ming,cherish

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Hong rui, jearlyn, Benjamin

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dani,syazwani,zuryn

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Eggs are the main thickener in most custard and the yolks make them smooth and rich. Both egg yolks and whites contain proteins, which change from liquid to solid, called coagulation, when cooked or baked. This means that the liquid egg becomes firmer. As heating continues the egg eventually when cooled, especially under refrigeration, giving you the custard's texture. The less eggs in a custard recipe, the cooking time increases and so does the coagulation time.

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egg whites have the ability yo trap air , create foam , increasing volume in food. Raising agents include anything that causes rising within foods, and are usually used in baked goods. Raising agents are added to baked products during the preparation stage. They create gas, air or steam which expands when heated and causes the food to rise. The effect of raising agent is to create a desired texture , a raising agent is  added to the uncooked mixture to introduce gas bubbles

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Coating helps sealing edges together and help ingredient like breadcrumbs or flour stick to main ingredient. Egg  have stickiness that allows them to be used to bond two pieces of dough or pastry together and that helps with sealing up the edges. In deep frying , the egg protein help the flour form a better moisture seal which avoid breaking when deep fried and keep the food moister. They also reduce the batter’s ability to absorb oil and gives a define shape. Also A little bit of oil in the egg wash helps thin the liquid coating and the extra fat browns the breadcrumbs better underneath. The proteins in the flour and eggs help the bread crumbs stick to the food once cooked and hardens for additional texture. A distinct and attractive crunchy crust is formed around the food once pan-fried.

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In baking and cooking there are five main functions of an egg.They bind,they thicken,coat,serve as a leavening agent and emulsify.Egg whites can be whipped to create an egg white foam. The foam is filled with air which helps to leaven baked goods. for setting agent , egg white protein coagulate and set during heating , giving food a firm structure.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. Darker Orange Egg Yolk = Healthy Pasture - Raised of Forage.

A deep orange yolk means the egg is from pasture -raised hens. This colour egg yolk indicates a well balanced and healthy chicken diet and an egg with excellent nutritional value.

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Tart Shells:
70g cold unsalted butter
15g egg
35g icing sugar
100g plain flour

Egg Filling:
40g caster sugar
100 ml hot water
2 eggs
50ml evaporated milk
1/2 teaspoon vanilla essence

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sponge cake
cake flour - 50g
eggs - 2
caster sugar - 50g
vanilla essence - 1/2 teaspoon

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banana fritter
ingredients :
1) 4 ripe bananas
2) 30g plain flour
3) 15g cornflour
4)  1/2 tablespoon rice flour
5) 1/2 teaspoon baking powder
6) salt ( a pinch )
7) 60ml ice-cold water
8) vegetable oil 300ml ( for deep frying )
1 tablespoon ( for batter )
1 egg

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Pasta dough, the ingredients are 125g of plain flour, egg 30g, water 35g, salt a pinch. And the ingredients to make Aglio Olio are salt 1 teaspoon, 750ml of water, and 3 tablespoons of Olive oil, 3 cloves off garlic, 2 springs of Italian parsley, and half teaspoon of dried chilli flakes

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The Egg will help thicken and give the mixture it is typically added to the food stuff at different stages throughout the binding process but the most common and best natural binding agents like eggs, which is sort of a blend between starch and flour. You may notice that 3 of those options are vegan-friendly and a good binder. Egg makes good binding agent as whole egg has proteins set, eggs bind ingredients together giving strength and stability to baked goods. Eggs act as a binding agent and the protein coagulates during the cooking and keeps the ingredients together. The yolk of an egg typically do so for the yolk's fat content and emulsifying abilities. The fat gives baked goods extra-rich flavor and a velvety texture. The yolk also has the unique ability to bind liquids and fats together, creating an emulsion that prevents them from separating. All-purpose flour and eggs are some of the most popular food binders. Their role is to improve and and maintain food texture. You can use the egg to enhance the flavor and nutritional value of homemade meals.

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In the preparation of food products, the egg can help to add extra color to the finishing product. It is because of a process called Millard browning. The proteins within eggs can participate in the Maillard reaction when exposed to heat, producing a desirable brown color. The Maillard reaction is responsible for the golden crust of baked products such as Pie, meat browning, and the dark color of roasted coffee. Another way eggs can contribute to the color of food products such as pastry's is a process called egg wash. Where light brushes of beaten eggs are brushed on top of the pastry before putting it in the oven, and giving it a shiny color

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100g Plain flour

Baking powder (2 tea spoon)

50g Cold unsalted butter

1 tea spoon -Caster sugar

40 ml- Full cream milk

25g- Raisins

1 egg

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The use of eggs in pancake batter does not clearly showcase how eggs adds color to pancake. Please refer to scone recipe on page 321 of textbook - where egg is used to glaze the scones.

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The use of eggs in pasta as a binder is not obvious, as water and oil can also be used as a binder to prepare a pasta dough. Please consider changing a recipe. Refer to chicken burger recipe provided by Ms Oh

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Eggs, used in the making of pasta dough does not exhibit any thickening effect. Please consider changing a recipe.  You may refer to the youtube link below for a lemon curd recipe. Do think of how you can film the video to showcase the effects of egg as a thickener.

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Lemon Curd Recipe Demonstration - Joyofbaking.com

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Refer to pisang goreng recipe on page 299 of textbook

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Refer to pisang goreng recipe on page 299 of textbook

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You can refer to the batter recipe on page 299 of textbook, and consider changing the food item to be coated in thick batter.