In cooking, eggs are "the cement that holds the castle of cuisine together."

An emulsion is a mixture that forms when you combine liquids that do not ordinarily mix

To keep the liquids from separating you need an emulsifying agent

Egg yolk is an excellent emulsifying agent. The yolk surrounds the oil droplets to keep them suspended

Foams are used to add air to foods

When you beat air into egg whites, many air cells form

As the beating continues, the cells become smaller and more numerous as a result the foam thickens

Heat causes egg proteins to thicken (coagulate)

Because of this property eggs are used to thicken foods such as sauces, custards, and puddings

Eggs act to hold ingredients together

Meatloaf is an example of eggs used in this way

Frozen desserts like ice cream stay creamy because eggs inhibit the formation of large ice crystals which would ruin the texture of the dessert

Eggs form the structure of many baked goods.

Eggs are used to help a coating adhere to a food

Eggs are a nutrient dense food and contain essential amino acids as well as many vitamins and minerals.

They are quick and easy to prepare for a nutritious meal or contribute nutrients to food products.

EGGS ADD A GOLDEN COLOR TO BAKED GOODS

Eggs add flavor to many foods