clarifying - removes impurities from soups and stocks, emulsification - egg yolk allows immiscible liquids such as oil & water to mix, binding - sticks ingredients together, colour - in cakes & biscuits , coagulation - gets thicker when heat is added, aeration - mechanical raising agent , glaze - adds colour, flavour & a shine to baked goods , coating - used as a glue , moisture - fat content in egg yolk,

functions of eggs

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