Eggs

Eggs contain over 40 different proteins, which hold the key to their culinary success.

• Heat or whisking causes irreversible coagulation and transforms eggs into semi-solid or solid states.
• When egg whites are whisked, it unravels proteins and adds air bubbles. The proteins collect at the surface of the bubbles, preventing the air bubbles from popping, even during cooking.
• Egg yolk contains an emulsifier called lecithin that keeps oil droplets dispersed in water, preventing them from separating.

It is difficult to find a complete substitute for eggs.

Egg emulsifiers are the easiest to replace, such as soy lecithin as a substitute. Flax or chia seeds, bananas or mustard can also be used to stabilise emulsion droplets. 

Eggs as thickeners are ...