Eggs in regards to baking. From another site: Eggs are versatile. They can be used in a variety of ways and are an essential part of cooking and baking. They can bind ingredients, as in meatloaf or croquettes. They can also leaven baked high-rises such as soufflés and sponge cakes. Their thickening ability is seen in custards and sauces. They emulsify mayonnaise, salad dressings and hollandaise sauce and are frequently used to coat or glaze breads and cookies. They clarify soups and coffee. In boiled candies and frostings, they delay crystallization. As a finishing touch, they can be hard-cooked and used as a garnish. Their versatility makes eggs an “anytime of day” food – morning, noon or night!