The effect of eggs
Trap air in the mixture.
Contain albumen which helps add air.
Holds fat in an emulsion and contains lecithin which helps keep the emulsion stable.
Adds flavour and colour to the product.
Trap air in the mixture.
Contain albumen which helps add air.
Holds fat in an emulsion and contains lecithin which helps keep the emulsion stable.
Adds flavour and colour to the product.