ABSTRACT
Eggs are a highly versatile food containing many essential nutrients. Nutri tionists classify eggs in the protein food group with meat, poultry, and fish. A serving of two eggs is considered a dietary replacement for 2-3 ounces of lean meat. Eggs are also economical. They are quick, convenient, and easy to prepare and are appetizing and easily digestible. The mild flavor of eggs and some of the natural compounds in the white and yolk supply functional prop erties such as leavening, binding, thickening, retardation of sugar crystalliza tion, emulsification, clarification, coating, coloring, and high nutritive value and make them an ideal ingredient to combine with other foods.
