Eggs possess the unique property of creating foams.
Foams incorporate air into foods and consumers are interested in light, but natural foods. Egg white is the most efficient at aeration but you can use whole egg and yolk for this purpose as well. Egg products can also be purchased which contain whipping agents to enhance foam formation. . Eggs coagulate, that is they convert from liquid to solid or semi-solid state, usually by the process of heating to a certain temperature. This is a very useful property for binding in products such as meat loaves, formed meat and poultry products and for natural thickening of custards and pie fillings.