What Are Eggs Used For?
Emulsifier- When you combine liquids that do not ordinarily mix, this is used in bread.
Foam- Eggs foams are used to get air into the ingredient, this is used in meringue.
Thickener- Helps the ingredient thickens, this is used in cakes and pastrys.
Binding Agent- Holds the ingredient together, this is used in frozen desserts.
Interfering Agent- Helps the dessert stay creamy, it is used in frozen desserts.
Structure Agent- Forms the product, mostly used for pastry products.
Nutrient Additive- Adds nutrients to the product, you can use it in cakes.
Flavoring Additive- Adds flavoring, Also used in cakes.
Coloring Additive- Adds Color, used in pastrys.