What foods use eggs for emulsifying?

Eggs are commonly used as emulsifiers in various foods, with mayonnaise and hollandaise sauce being prime examples. The lecithin found in egg yolks helps to blend oil and water, creating a stable emulsion. Additionally, eggs are often used in salad dressings, sauces, and baked goods to improve texture and consistency. Other dishes, like certain custards and creamy soups, also benefit from the emulsifying properties of eggs.