eggs — beaten

Beaten eggs are the result of mechanically agitating whole eggs (or egg whites and yolks separately) with a fork, whisk, or electric mixer to incorporate air and create a uniform, homogeneous mixture. This process breaks down the cellular structure of the egg white (albumen) and yolk, distributing the fat and proteins evenly throughout the mixture and introducing air bubbles that contribute to volume and texture. Beaten eggs can range from lightly mixed to stiff peaks, depending on the intended application and duration of beating. The incorporation of air fundamentally alters the cooking properties of eggs, enabling their use in aerated preparations such as omelets, soufflés, cakes, and custards.

Beaten eggs serve multiple functions in cooking: they act as binders in baked goods and forcemeats; as leavening agents when incorporated into cake batters and soufflés; as emulsifiers in mayonnaise and hollandaise sauce; and as the primary ingredient in omelets and scrambled eggs. Light beating creates a uniform texture for custards and quiches, while vigorous beating produces stiff peaks essential for meringues and angel food cakes. Beaten eggs are also used to coat foods before breading (à l'anglaise) and as a wash on pastry doughs to create a glossy, golden finish during baking.