Egg Yolks and Egg Whites

In our next Kitchen Science program, we will be focusing on the properties and uses of eggs. Egg yolks are used as an emulsifier binding fats like oil with water in bread and cake baking. Egg whites are used to build structure around air bubbles in meringues. Two interesting links are Food Additives athttp://www.understandingfoodadditives.org/pages/ch2p2-2.htmand Science of Eggs athttp://www.exploratorium.edu/cooking/eggs/eggscience.html