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Grilled Chicken with whole-wheat pasta in mushroom sauce with coleslaw 

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Grilled Chicken with whole-wheat pasta in mushroom sauce with coleslaw 

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Pancakes rely on eggs for flavor and nutrition.

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The function of eggs for my dish is coating and flavouring

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Eggs in this recipe acts as a glue and helps the crushed cereal to stick to the meat throughout the time the chicken is fried. ​

The proteins in the eggs along with the flour will harden and form a casing around around the chicken and creates texture.​

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The function of egg in Quiche is binding

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The function of the egg is to make the breadcrumbs stick to the egg on the chicken

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The function of ( EGGS ) are mixing the eggs in the pancake mixture and makes the liquified pancake

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With little gluten, pancakes rely on eggs to provide the additional structure necessary to hold the bubbles and allow the pancake to rise. The fat in the yolk also provides richness and flavor. Too much egg, however, will make the pancake dense and custard-like; not enough will make it drier and more biscuit-like.

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To help bind together the baking ingredients and adds flavour to the dish

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hold it together

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Crepe with caramelised apples and bananas 

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Crepe with caramelised apples and bananas 