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To always put them back in the container they were sold in. Dont cross contaminate with raw eggs. Lastly, you dont need to wash them (if bought at a store).

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When you beat/whip egg whites it incorporates air pockets making it foam up. Egg whites are better at creating foam because of their unique proteins. Egg whites can expand up to 8 times their volume.

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It is important to keep eggs in there carton and keep them in the refrigerator. You should clean your hands after handling them. You should also clean the bowls and tools used to prepare eggs.

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Emulsifier= a substance that encourages the suspension of one liquid into another so they form a stable solution. Oil and water don't mix. Egg yolks are a natural emulsifier.

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When an egg is cracked, and put into the mixture, the proteins are liquid. This sort of acts like a glue, and keeps the mixture together. And when the mixture is cooked, the proteings solidify, making the mixture completey solid.

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I learned about how an egg can bind other materials. If you add an egg to some recipes, the egg will bind the other igredients and prevent them from falling apart. This happens because when the egg is being cooked, it changes to a semisolid or solid.

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If you beat or whip eggs the eggs can become 8 times there volume. Making them the largest possible food foam. Egg whites are good at creating foam because there proteins.

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If your knife comes out clean your product is done. Eggs coagulate when cooked. The natural protein in an eggs consists of different molecules and bonds but when you heat them the bonds are disrupted causing coagulation.

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Egg whites are better at creating foam because of their unique proteins.

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You should keep your eggs in the refrigerator and only take them out when you need to use them. You should only use and buy eggs that are not cracked.

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The egg acts as a bonding a]gent when put into a mixture. This happens because when the egg is being cooked, it changes to a semisolid or solid. Eggs keep the mixture together and binds it so it doesn't fall apart.

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Eggs are treated as binding agnets and used in cookies and cakes to keep the dough and the baked part of it together. Eggs yolk has a protein in it that "binds" the powdered materials' molecules together.

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Emulsification is when to substances that do not usually mix, create a stable solution. An emulsifier allows for these substances to mix. It encourages the substance of one liquid into another. This forms a stable solution. Egg yolks are natural emulsifiers.

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Because an egg is at first a liquid, when it is cooked it becomes a semi solid or a solid. The protein in the egg helps bind the other ingredients together. Once the ingredients are cooked, the outcome is a solid.

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One thing that I learned is if you whisk an egg than it gives the egg air pockets and that is what makes a cake rise when you bake it. egg whites are better for making foam than the yoke, because of the proteins found in the whites. egg whites make the largest possible food foam.

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Always wash dishes that had raw eggs in them before using them for something else. Keep your eggs in the carton they came in and leave them in the fridge. Wash your hands before and after handling raw eggs.

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Egg whites make the best fluff because of some of the protiens found in them. Angel food cake will retain it's fluffy shape and hight because of the egg whites. When air bubbles are added to eggs, it helps things cook better.

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Eggs help oil and water mix because eggs are emiulsifiers. An emulsifier is a substance that encourages the suspension of one liquid to another so they for a stable solution. This happens in mayonaise and salad dressings.

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Always keep the eggs in the carton. Wash your hands after handling eggs so you do not contaminate other foods in your refrigerator. Do not keep lone eggs in the refrigerator because they might break, or again, contaminate other foods.

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Egg whites make better foam than egg yolks because they have unique proteins that egg yolks do not have. This is why when you try to foam up both yolk and egg whites at the same time it does not work. Some cakes require foam so you need to separate the yolk and whites before you whisk the whites to create foam.

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Coagulation is basically when something solidifies. This happens because of broken bonds in the eggs when they are heated. This chemical reaction is very important to different food recipies and makes them, well, work.

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Eggs are a natural emulsifier. This means that they help two or more ingredients come together that do not usually come together. An example of this is oil and water.

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Keep eggs in the original carton that you bought, wash your hands after handling eggs, and wash dishes that had raw eggs inside of them before using those same dishes for something else.

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Egg whites can make some of the best fluff because they have proteins that egg yolks do not contain, which is why angel food cake is so fluffy because they don't add egg yolks inside of the mixture.

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Eggs are emulsifiers that help one liquid and another come together. They can help things come together such as oil and water.

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Coagulation is when something solidifies, so when you put your knife in a finished product and it comes out clean, then it is finished baking.

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An egg is a binding agent when put inside of a mixture, and it helps bind the other ingredients together because of a powerful protein.

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Binding mostly happens when the eggs are raw, but when cooked, it creates coagulation, and solidifies the whole thing. It basically makes ingredients stick together. If the eggs weren't there, it would fall apart.

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When whisking eggs, you incorperate little bubbles of air into them. They provide the light , airy fluffiness to your cake. Egg whites are the best for fluffiness because they can get up to 8 times their original volume. They also provide stableness to your cake, so it doesn't shrink and flatten in the oven - unless on purpose.

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I learned that when you whisk egg whites, little air pockets form, and that is the foam. Foam is critical to make your cake rise while it bakes. It also provides structure to your cake.

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Emulsifiers are are important for things that don't want to mix, mix. Such as, oil and water. Eggs are natural emulsifiers so eggs make things mix.

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Eggs can be used as binding agents to bind things together, such as the meat mixture in meatballs. Putting eggs in the mixture causes the whole mixture to bind more easily and not fall apart.

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Store shell egg and liquid eggs at 40 degrees Fahrenheit, store shell eggs in case. Also store away from any foods with odor, and Rotate – First in/First out. Always wash hands with warm water and soap, use only clean and uncracked eggs, use clean, sanitized utensils and equipment. Don't mix internal eggs contents and shell, do not reuse a container that has been used with eggs and don't leave egg dishes at room temperature more than one hour.

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It is important to keep eggs in there carton and keep them in the refrigerator because if you don't the eggs go bad. You should also wash your hands while working with eggs, and any food.

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Eggs have natural protein that include molecules that are bonded together. When eggs are placed above heat this disrupts the bonds. This then makes eggs go from a liquid/semi-liquid to a solid/semi-solid depending how long the eggs are kept above the fire.

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Like in the Coagulation video this video explains how when eggs are placed near a source of heat the molecules bind more closely together or get disrupted from their original form, allowing the eggs to solidify. When eggs are placed into other foods, they allow those foods to solidify like them. For example, when eggs are placed into pancake batter, the pancakes will solidify like the eggs do.

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When you beat the eggs it adds air pockets it makes it foam up. Egg whites can expand up to 8 times because of their unique proteins
.

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Coagulation is when something solidifies. Eggs coagulate when they are cooked. If your knife comes out clean, then you know the egg is finished cooking.

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Store them in your refrigerator in the carton you bought them in. They should be kept at a temperature of 40 degrees F or lower. Wash your hands before and after using eggs.

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Eggs should be stored in the same carton you got them in and have the pointy side upside down. Wash your hands before and after handling raw eggs.

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eggs should be stored in a fridge and in their cartons. wash your hands after and before you use eggs

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When you beat the eggs it helps them get air inside of them making them expand

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Emulsifiers, that are in eggs, help things like water and oil combine.

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coagulation is when something heats up solidifies. eggs coagulate when they are being cooked over the stove.

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I learned that eggs have a lot of good nutrients inside of them, mostly good vitamins. I also learned that eggs have emulsifiers inside of them that's why they are a main ingredient in cooking. and another thing I learned is that eggs can expand up to 8 times

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Egg whites can expand up to 8 times their volume.

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Egg whites can expand up to 8 times their volume.

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I learnt that eggs are a really good emulsifier to combine two different mixtures.

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When you mix eggs, you make little bubbles of air into them. They provide the light , airy fluffiness to your cake. Egg whites are the good for fluffiness because they can get up to 8 times their original size. They also provide strength to your cake, so it doesn't shrink and flatten in the oven.

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Eggs coagulate if cooked on a stove.

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Eggs can solidify once cooked and bind different products and ingredients together.

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You should always store eggs in their original containers in the fridge.  Always wash your hands before and after handling raw eggs.  Don't reuse a container if it has had a raw egg in it, always sanitize before re-using.

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An eggs white can become 8 times its volume

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An eggs white can become 8 times its volume

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always keep our eggs in a carton you want to wash your hand well befor you use a egg and after. dont use cracked eggs that got cracked in the contaner

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For cakes to rise, you need foam in it. When you whip eggs, it creates air pockets, which is the foam. You can usually only make foam with egg whites, and expand to a very large amount.

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I learned that eggs can be cooked in the oven.

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When you get eggs from the grocery store you should always put them back in their original carton in the refrigerator. You also shouldn't let the eggs freeze. Also wash your hands before and after handling egg. Don't use eggs of they are cracked.

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An emulsifier helps mix two un-mixable ingredients together. Egg yolks are a natural emulsifier. An example of this is oil and water.

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eggs should be kept at a temp of 40f or lower.only take out the amount needed.you don't need to wash store bought eggs.

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Eggs sometimes make the batter fomey and fluffy. like in angel food cake. Also, If you want a cake to rise adding in eggs is critical. Egg whites are better at creating foam because of their unique proteins.

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Eggs become semi-solid or solid when cooked. If your knife comes out clean your done.

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An egg is a emulsifier so it helps two liquids that usually don't mix, mix.

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Eggs have properties that allow them to bind foods together.

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Emulsification happens when you mix to things that don't mix then they can become a stable solution. If you want to get water and oil to mix you have to use an egg.

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an emulsifier makes to substances come together

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if a knife comes out clean the you are done cooking.
Eggs Coagulate if they get cooked in a stove

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always store your eggs in the inside shelf of your refrigirator. Eggs should be kept at a tempreture of 40 F or below, just make sure they don't freeze.Always wash your hands.

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To get that light, fluffiness of a cake you have to have foam in the batter. You need it it foam for it to rise. Meaning you can have the perfect light cake that you want.

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ALWAYS WASH YOUR HANDS BEFORE COOKING. The white of the egg can help you make something such as meatballs, cookies, meatloaf etc.

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emulsifier is when you take two substances that don't usually go together come together and make them stable

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REMEMBER TO ALWAYS WASH YOUR HANDS BEFORE COOKING. Coagulation can hold things together. When the folded molecules are heated bonds are disrupted and form into a semi-solid or solid.

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An emulisifier is a substance that allows the suspension of one liquid into the other. Eggs can emulisifie or put together well on salsa's and such. Emulisifying is also used in custards and chocolate truffles.

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The eggs act as a bonding material, and when the eggs heat up, they partly solidify or all of it solidifies.

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Avni-Always make sure your eggs are stored in the cartons and at an appropriate temperature so they are not contaminated. Always wash your hands before and after toughing them, and make sure they aren't cracked when purchased

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Avni-Always make sure your eggs are stored in the cartons and at an appropriate temperature so they are not contaminated. Always wash your hands before and after toughing them, and make sure they aren't cracked when purchased

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Foam is very important at making cakes because it helps the cake rise. Whites are more efficient at making cakes because of the uniqe protiens found in it.

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you need to make sure that if you want a fluffy result that rises without baking soda, you whip your eggs. By doing this it makes little air pockets that keep your cake fluffy, and help it rise

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When beating the egg whites together, foam is created. This foam is increbibly helpful in cakes because it helps it rise and retain its airieness. This is because of the air pockets that the eggs create, which allows it not to become dense. Egg whites are much more helpful than the yolks because of the unique protein found in them.

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The nutrients in eggs especially in whites helps ingredients stick together. The egg is like an adhesive in recipes.

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An emulsifier helps to mix two things that are hard to mix. Egg yolks work as a natural emulsifier.For instance, they can mix water and oil when added to them

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In the mixing process the eggs don't mix. Only the Emulsification can actually mix the eggs together.

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a substance that encourages the suspension of one liquid into another so they form a stable solution. Oil and water don't mix. Egg yolks are a natural emulsifier.

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Eggs can go from a liquid to a solid when cooked. This is called coagulation. For example, a fritata is liquid before baked. After it is a fluffy solid. You'll know the egg is cooked when your knife comes out clean.

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The thickness of the egg is the ideal for creating the foam. When you whip/beat the eggs it incorporates the foam which makes the cake rise.

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I learned that when you mix an egg into another semisolid it willl bind the mixture like glue. The egg keeps the mixture together. For example, egg bind the meat for a meatball together.

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You know when your product is down when your knife comes out clean.

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You have to keep the eggs in their original box. Dont use eggs that are bad or cracked. Make sure to wash yourself and the materials that touched raw eggs.

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Binding usually happens when the egg is added in raw.But when the proteins in the eggs are heated they begin to coagulate or solidify causing the egg to turn from a liquid into a solid.

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it is very important to keep the eggs in their carton, and to keep them cold to prevent it from rotting.

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Always store eggs in their original carton on the end side of your shelf in your fridge. The carton keeps the eggs from picking up odors or other flavors from other foods.

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It is very important that we make sure that the eggs are kept in there carton. But not only that they should also be stored in the refrigerator. Furthermore you should be very careful with eggs because they are so delicate.

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Eggs expand, so to have it expand you need to beat it or whisk it. it has a chemical compound which makes it rise.

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Some cakes need foamed egg whites to leaven. Egg whites con foam up to 8 times there size. and when whisking certain food air pockets form and expand.

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as an example, oil and water dont mix because they are different densitys, and egg yolks are a emulsifier.

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Cakes need something called foamed eggs sometimes. This will help them leaven. Egg whites are whisked or mixed with an electric mixer until they foam up. Usually they become 6-8 times bigger than their original size.

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when a project is done, your knife usually comes out clean, and has little effect on the product.

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Always store your eggs on the inside shelf of your refrigerator. You don't have to wash eggs because they are already washed and sanitized. Once an egg is cooked, you should never leave the dish at room temperature for more than one hour.

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You should keep eggs in their original carton. You should also always keep eggs in the refrigerator.

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When you whip egg whites air gets into them to help them foam up. They usually get 6-8 times bigger in size after the whipping process.

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Emulsifying is when two substances that do not mix well get mixed after adding another substance. Natural emulsifiers are eggs, for example, oil and water doesn't mix, but if you add eggs, they will mix.

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Keep eggs in the container they were bought in. Never let eggs freeze. When separating egg whites and egg yolks, its okay to have some white in the egg yolk bowl; but it is never okay to have yolk in the egg white bowl.