Is binding agent in egg yolks or whites?

Here's why:

* Egg yolks are rich in proteins and lipids (fats), which act as emulsifiers and binding agents. These components create a stable structure by trapping air and moisture, holding ingredients together, and providing a smooth texture.

* Egg whites, on the other hand, are mostly water and protein, primarily albumin. While they do contribute to binding, their primary role is to foam and add lightness.

In summary:

* Yolks: Binding, emulsification, richness, color.

* Whites: Foaming, lightness, structure.

Both egg yolks and whites are valuable ingredients in baking and cooking due to their distinct properties.