What is binding agent in eggs?

Specifically, it's the protein molecules in egg whites and yolks that form a network when heated. This network traps moisture and other ingredients, holding them together and creating a cohesive texture.

Here's how it works:

* Egg whites: The protein in egg whites is mainly albumin. When heated, albumin molecules unfold and bind to each other, forming a strong, elastic structure. This is why egg whites are used to make meringue and soufflés, which rely on their airy and stable texture.

* Egg yolks: Egg yolks contain both albumin and lipoproteins. Lipoproteins help emulsify fats and give dishes a smooth, creamy texture. They also contribute to binding by trapping water and other ingredients within their structure.

In addition to the proteins themselves, the presence of water and fat also plays a role in the binding process. Water helps the proteins unfold and form bonds, while fat helps to stabilize the structure and prevent it from becoming too dry or brittle.

Overall, the binding properties of eggs are crucial for a wide variety of culinary applications, from baking cakes and cookies to making sauces and custards.