4 functions eggs have in cooking?

1. Binding: Eggs act as a binder, holding ingredients together in dishes like meatballs, meatloaf, and frittatas. The proteins in egg whites coagulate when heated, creating a sticky matrix that binds the other ingredients.

2. Emulsifying: The lecithin in egg yolks acts as an emulsifier, allowing fats and water to mix smoothly. This is essential in creating sauces like mayonnaise, hollandaise, and vinaigrettes.

3. Leavening: The air whipped into egg whites creates a light and airy texture in cakes, soufflés, and meringues. This process is called "leavening" and makes the baked goods rise.

4. Flavor and Richness: Eggs add richness and flavor to countless dishes. Their yolk is a source of fat and contributes to the overall taste of baked goods, sauces, and other recipes.