Egg with black background - Photo taken at studio with special lighting
Certain foods play a major role in cooking, one of these is the egg. It can be served as a main dish, as an accompaniment to other dishes or as an ingredient in an item. Due to such versatility, the egg is considered a primary ingredient in culinary preparation, providing moisture, structure and richness in dishes. It also and emulsified and aerator when properly handled and used. For hotel management professionals, culinary students, chefs etc. it is very important to get familiar with the Eggs such white foams are used in many foods to make them light and porous. Egg white foam is colloid of bubbles of air surrounded by part of the albumen that has been denatured by the beating of egg white. The denatured albumen is stiff and gives stability of the foam. An egg white is beaten, it loses its elasticity but some elasticity is necessary for egg white foam used in such dishes as soufflés and cakes so that the air cells can expand without breaking down the cell walls. This expansion occurs in the heated oven before the albumen becomes rigid. Soft meringues are made with 2 tbsp of sugar for each egg white. Topping the fillings while they are still hot and baking the pie at 375° F (190° C) until the meringues reach a light colour yield a stable meringue and reduce the amount of liquid (called leakage) collecting under the meringue and the tendency to the meringue to slip from the surface of the pie.
Size: 2684px × 2684px
Location: Kerala
Photo credit: © Manoj Attingal / Alamy / Afripics
License: Royalty Free
Model Released: No
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