Eggs as Ingredients
Eggs are used in different recipes for different reasons
Structure Agent
Adds structure to baked goods
Interfering Agent
Prevents crystallization
Foam
Adds air to food
Nutrition, Flavor, and Color
Eggs contribute important nutrients to food products. Eggs add flavor and color to foods such as custards and puddings. Eggs also give an appealing color to the interior of baked goods like cakes.
Binding Agent
Holds food together
Emulsifier
Keeps ingredients mixed
Thickener
Used as a thickening agent for mixtures