Answer:
It can be served as a main dish, as an accompaniment to other dishes or as an ingredient in an item. Due to such versatility, the egg is considered a primary ingredient in culinary preparation, providing moisture, structure and richness in dishes. It also and emulsified and aerator when properly handled and used.
Explanation:
Thanks to its unique properties, an egg can help bind ingredients, give volume to batter, emulsify liquids, thicken a sauce, provide flavor, clarify a liquid, and even add a nice color or glaze to certain dishes. ... If you apply too much direct heat, the egg will overcook, causing the sauce to break and curdle.
In addition to their nutritional value, eggs can provide structure, leavening, richness, color, and flavor to baked products. The height and texture of baked goods is determined by the balance between eggs and flour which provide strength, and sugar and fat which add tenderness
