1. Functions of Eggs

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

3. Emulsifying Agents
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

4. Foams – Incorporating Air
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
Foams – Incorporating Air

5. Foamy stage

6. Soft Peak Stage

7. Stiff peak Stage - Meringue

8. Thickener Heat causes egg proteins to thicken (coagulate)
Because of this property eggs are used to thicken foods such as sauces, custards, and puddings

9. Binding Agent Eggs act to hold ingredients together
Meatloaf is an example of eggs used in this way

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

11. Structure
Eggs form the structure of many baked goods.

12. Coating
Eggs are used to help a coating adhere to a food

13. Nutrients
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.

14. Eggs add a golden color to baked goods

15. Flavoring
Eggs add flavor to many foods