Knowra Egg Egg An egg is an animal reproductive structure eaten as food, especially from chickens. Its proteins coagulate with heat, while its water and yolk fats affect baked mixtures.
Protein denaturation : The unfolding of a protein’s structure under heat, chemicals, or physical stress. Heating unfolds egg proteins before they link into a firm network.
Ovalbumin : The most abundant protein in chicken egg white, with heat-sensitive structural properties. It contributes substantially to the white’s foaming and heat-setting behavior.
Meringue : A foam made by incorporating air into egg whites, often with sugar. Whipped egg whites create the foam structure in meringues.
Egg substitute : An ingredient or mixture used in place of whole eggs or parts of eggs in food preparation. Substitutes often reproduce selected egg functions rather than its full combination of properties.
Protein coagulation : The formation of a solid or gel as unfolded proteins aggregate and cross-link. Coagulation turns liquid egg into the structure that sets custards and baked mixtures.
Lecithin : A group of phospholipids that can help stabilize mixtures of water and oil. Yolk lecithin helps emulsify fats in sauces and batters.
Mayonnaise : A thick emulsion of oil, water-based ingredients, and usually egg yolk. Yolk emulsifiers help keep its oil droplets dispersed.
Egg powder : Dehydrated whole egg, egg white, or egg yolk prepared for storage and reconstitution. Powdered egg preserves many functions but changes how water is added and controlled.
Egg white : The clear, protein-rich portion of an egg surrounding the yolk. Its proteins foam when beaten and form networks when heated.
Water activity : A measure of how available water is for chemical reactions and microbial growth in a material. Eggs add water that influences texture, browning, and shelf life.
Show all 21