Egg cookery includes a variety of preparation techniques: eggs boiled in the shell, baked eggs, poached eggs, fried eggs, scrambled eggs, three styles of omelets, and soufflés.
Thanks to its unique properties, an egg can help bind ingredients, give volume to batter, emulsify liquids, thicken a sauce, provide flavor, clarify a liquid, and even add a nice color or glaze to certain dishes. Because of this, it's important to know when to use an egg white, egg yolk, or both.
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Answer:
Egg cookery includes a variety of preparation techniques: eggs boiled in the shell, baked eggs, poached eggs, fried eggs, scrambled eggs, three styles of omelets, and soufflés.
Explanation:
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Answer:
Thanks to its unique properties, an egg can help bind ingredients, give volume to batter, emulsify liquids, thicken a sauce, provide flavor, clarify a liquid, and even add a nice color or glaze to certain dishes. Because of this, it's important to know when to use an egg white, egg yolk, or both.
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