Eggs are one of the most versatile ingredients in cooking, used in a wide range of dishes both sweet and savoury. Eggs are valued not only for their nutritional benefits, but also for their ability to add structure, moisture and flavour to recipes. Read on to learn more about this affordable and delicious ingredient. And discover our favourite recipes highlighting its best qualities.
Eggs (Dizef)
Eggs are a vital ingredient in a wide variety of baked goods. Indeed, you can find them in many sweets from cookies and cakes to meringues and pastry cream.
Moreover, they give batters structure and stability, thicken and emulsify sauces and custards. Furthermore, they add moisture to cakes and other baked goods, and have the ability to be used as glue or a glaze.
When cooking, you can either separate your eggs into yolk (yellow) and albumen (white). Or you can use them whole to get different effects. When egg yolks are used alone in a baked recipe, the fat content provides an extra-rich flavour and a velvety texture.
Cooking with Egg Whites
On the other hand, egg whites can be whipped into a foam with or without the help of some acidic ingredients such as cream of tartar or lemon juice. Afterwards, the foam can be used as a leavening agent to make light, fluffy cakes.
Once baked or cooked, eggs coagulate and gel into a solid very quickly. In the case of a cake, this helps the cake to form and hold a structure. As for Flan, we get the jelly-like texture of the beloved dessert.
Favourite Recipes
Here are some of our favourite recipes using Eggs. You can also find all of our recipes using this ingredient by clicking here.
Flan Karamel
Hong Kong Egg Tarts (港式蛋挞)
