Answer:
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. Because of this, it's important to know when to use an egg white, egg yolk, or both.
Eggs are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. Egg yolks contain more calories and fat than the whites. They are a source of fat-soluble vitamins A, D, E and K and lecithin, the compound that enables emulsification in recipes such as hollandaise or mayonnaise.
