What is the function of an egg as an ingredient?

The functions of eggs are;

-Coagulation (setting of the egg) , this makes them a good binding agent as they hold dry ingredients together. This means they can be used for Coating, Binding, and Thickening, in foods such as; quiche, egg custard etc

-Emulsification. In foods that contain oil and water, such as mayonnaise, they do not mix well, and therefore an emulsifier is needed, which is the egg yolk.

-Aeration, this is where the egg white stretches the protein and forms air bubbles, which leads into a foam. This foam traps air and therefore are good to use in 'light' foods such as; souffles, Swiss rolls, cakes, meringues and mousses.

-Other uses- this includes Garnishing, and Glazing, (brushing onto the surface of a product before baking) often used in pastries and breads.