Eggs in Cookery Crossword Puzzle

QUESTIONS LIST:

• binding : eggs act as a glue to hold ingredients together.
• leavening : beaten eggs trap air, which expands when heated, creating light and airy textures
• thickening : the proteins in eggs coagulate when heated, thickening liquids.
• emulsifying : egg yolks contain lecithin, which helps combine water and fat into a stable mixture.
• coating : eggs help breadcrumbs or batters adhere to food, creating a crisp outer layer when cooked.
• glazing : beaten eggs are brushed onto baked goods to provide a shiny, golden-brown finish.
• moisture : eggs contribute liquid content, which helps maintain moisture in recipes.
• structure : provides stability and firmness as it sets during cooking.