Culinary Uses (Junior Cert Home Economics): Revision Notes

Culinary Uses

Safety Note

• Avoid Raw or Lightly Cooked Eggs: Pregnant women, babies, people recovering from illness, and individuals with weakened immune systems should not consume raw or lightly cooked eggs due to the risk of food poisoning.

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Culinary Uses of Eggs

• Thickening and Setting: e.g. custard.
• Holding Air When Whisked: e.g. meringues.
• On Their Own: e.g. boiled, poached, or scrambled

• Main Course: e.g. omelettes.
• Binding to prevent food from falling apart: e.g. sandwiches.
• Glazing: e.g. pastry egg wash
• Coating: e.g. batters for frying

Custard

Meringue

Fried egg

Omelette

Sandwich

*Egg batter *

Egg wash