The egg is a real concentrate of nutriments. They are present in useful quantities, with an outstanding bioavailability. Vitamins, minerals and trace elements (such as phosphorus, iron and magnesium) make out of the egg one of the richesti n nutriments food and among the best whole food. In fact, it does not only give a lot of vitamins B but also vitamins A, D, E and K without forgetting the fats which are essential to our balance, such as Omega 3 and Omega 6. The egg is also rich in essential proteins, easily digestible by the human body.
The egg baking ability allows a very large quantity of recipes to thicken the varied constitutive ingredients.
COAGULATING / GELLING / BINDING
When the egg white and egg yolk are warmed up, we can see that the liquid becomes solid. The egg is said to be coagulated or cooked. The egg proteins (yolk and white) are at the origin of this coagulation. This is a precious reaction to give consistency to some recipes (pasta, surimi, sweets, cooked meats…). Gelling, elasticity, texture, firmness are a few of their culinary features that the egg white allows to modulate.
The golden colour of the egg gives numerous recipes the warm aspect of good dishes; it also allows to thicken and fix the other food colourings.
The lysozyme of the white has a sweet taste 200 times more intense than the one of the sweetening thaumatin protein. So the egg gives some kind of plumpness, acts as a flavour enhancer and allows to reduce or hide the bitterness of other ingredients present in some recipes.