Egg Dishes and Uses

What is a common characteristic of pasteurized dry eggs?

Which of the following egg dishes is primarily known for its aerating properties?

What is the main role of eggs when used as a thickening agent?

Which characteristic does NOT describe fresh eggs?

In the context of egg dishes, what is the purpose of emulsifying?

Which of the following is NOT an example of a dish that utilizes eggs for coating?

Egg Dishes

Eggs contain proteins, vitamins, fats, nutrients, and minerals.
Fresh eggs come in various sizes: small, medium, large, extra large, and jumbo.
Pasteurized dry eggs are in powdered form, allowing for longer shelf life and easy use.
Frozen eggs are pasteurized and then frozen, eliminating spoilage.
Salted duck eggs have a richer flavor.

Uses of Eggs

Eggs can be used for breakfast in various ways, including soft, medium, or hard boiled, fried, poached, baked, or scrambled.
Eggs can also be used to aerate or leaven foods, like in foams, creating frothy or foamy textures, stiff peaks, or overbeaten. This is used in meringues, soufflés, and chiffon cakes.
Eggs can act as a thickener/binder, holding ingredients together in foods like lumpia and burger patties.
Eggs can act as an emulsifier, creating a permanent oil-in-liquid emulsion, like in oil and vinegar mixtures.
Eggs are used as garnishes for salads and palabok.
Eggs can be used as a coating for foods, such as breading and batter, which creates a glossy finish, as in egg wash.

Explore the diverse applications and properties of eggs in this quiz. From breakfast preparations to their roles as thickeners and emulsifiers, learn how eggs enhance both flavor and texture in various dishes. Test your knowledge on the different types and forms of eggs used in cooking.