State two uses of coagulation of eggs in meal production.

1. Coagulation of eggs is used in the production of custards and puddings to create a smooth and creamy texture. The coagulation of the eggs helps to thicken the mixture and give it a rich consistency.

2. Coagulation of eggs is also used in the production of quiches and frittatas to bind the ingredients together and create a firm, cohesive texture. The coagulated eggs act as a base that holds the other ingredients in place and adds structure to the dish.

1. Binding agent: Coagulated eggs can act as a binder, holding ingredients together and preventing them from separating. This is useful in dishes such as meatballs, meatloaf, and burgers.
2. Thickening agent: Coagulated eggs can also be used as a thickening agent. When eggs are heated, the proteins in the egg white unfold and form a network that traps water and thickens. This is useful in dishes such as sauces, gravies, and puddings.