The function of egg in a cheese flan?

- Binding agent: Eggs act as a binder, holding the ingredients of the flan together. The proteins in the eggs coagulate when heated, creating a firm and cohesive texture.

- Structure: Eggs contribute to the structure of the flan. When beaten, the eggs incorporate air, which expands during baking and helps to create a light and fluffy texture.

- Custard base: Eggs are the base of the custard, which is the main component of a cheese flan. The custard is made by combining eggs with milk or cream, and it provides the flan with its creamy and smooth texture.

- Flavor and richness: Eggs add flavor and richness to the flan. The yolks of the eggs contribute a deep yellow color and a rich, custard-like flavor.

- Color: The egg yolks give the flan its characteristic yellow color.

- Nutrition: Eggs provide several important nutrients, including protein, vitamins (such as vitamins A, D, and E), and minerals (such as iron and zinc). These nutrients contribute to the overall nutritional value of the cheese flan.