While eggs are widely known as breakfast entrees, they also perform in many other ways for the knowledgeable cook.
Eggs can bind ingredients as in meatloaves or croquettes.
They can also leaven such baked high rises as souffles and sponge cakes. Their thickening talent is seen in custards and sauces. They emulsify mayonnaise, salad dressings and Hollandaise sauce and are frequently used to coat or glaze breads and cookies. They clarify soups and coffee. In boiled candies and frostings, they retard crystallization .