Какими бывают яйца | как хранить яйцо | яичный порошок, меланж, альбумин

The egg is the foundation of cooking. Oychep von Werst
And this is so, it is actively used in baked goods and other dishes, but it can also be an independent dish.
Loosening - for sauces, soups, creams, dough. Egg white, whipped into foam, is used.
Thickening - the yolk is indispensable if you want to give the cream, dough, sauce, soup the desired consistency.
Emulsion - the yolk is used here as it contains lecithin. It facilitates the transformation of the sweep into an emulsion. For example, when making mayonnaise.
Clarification - with whipped protein, broths are brightened perfectly. The whipped protein is added to the broth, which is brought to a boil with stirring. In this case, the protein folds and captures particles that make it cloudy. The protein rises to the surface, the broth is filtered, making it transparent like amber. You can serve the broth yourself or make aspic from it.

Chicken eggs are a healthy product. Their regular use strengthens the immune system, has a positive effect on the cardiovascular system, calms the nervous system and energizes. It's all about the rich composition of this product: chicken eggs contain vitamins of group B, A, E, C, calcium, magnesium, iron, phosphorus, proteins and 12 essential amino acids.

Meringue: Меренга БЕЗЕ | французская швейцарска...
Albumin: Альбумин
Link to the law: https://zakon.rada.gov.ua/laws/show/z...


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