How are eggs used to thicken foods?

Eggs are used to thicken foods primarily through the process of coagulation, where the proteins in the egg whites and yolks solidify when heated. This transformation occurs at different temperatures, allowing eggs to create a stable structure in dishes like custards, sauces, and puddings. Additionally, eggs can emulsify ingredients, helping to bind and thicken mixtures while adding richness and smoothness. Their ability to trap air when whipped also contributes to the overall texture of baked goods.