The complexity of the egg composition and the different features of its parts (white and yolk) offer many cooking possibilities depending on physical-chemical organoleptic qualities of each recipe. Eggs are emulsifier, thickener, agglutinin and colouring among other features. For this reason, besides gastronomic pleasures of many egg-based dishes (fried egg, omelette, poached eggs, boiled eggs, etc) eggs also have a main role in many recipes to provide functional characteristics such as:

- Coagulant capacity: both white and yolk share this quality. Coagulation may result from egg proteins denaturation, heat or mechanic movements. Egg albumin is the most important protein fraction of the white and it is the main responsible for this effect. The white coagulation starts at 57º C and at 70º C the white solidifies. The yolk coagulation starts at 65º C and it becomes totally solid at 70º C. The coagulation is very useful in baking (crème caramel, pudding) but it is also the most used ability of eggs in cooking by means of hot (boiled eggs, omelettes, baking, etc).

- Agglutinin capacity: this is other feature of both white and yolk very useful in delicatessen. This characteristic allows the union of several components of a product. The white and the yolk are colloid systems that are used to shape a jelly to agglutinate other substances. Pâtés are a good example.

- Frothing capacity: this is a feature of the white. The froth is a water-air emulsion. The creation of the froth after beating is due to so-called proteins globulin and lysozyme. The stability of the froth is provided by the ovomucin. The thermo coagulation of proteins prevents froth collapse while cooking. The egg skimming power is used in baking to prepare meringue, mousse, cakes, etc.

- Anticrystallizing capacity: the white of the egg is responsible for this feature. It is very useful in baking and patisserie because they use to prepare sugar-oversaturated solutions.

- Emulsifying capacity: this is a yolk feature owing to its structure since it is an oil-water emulsion. The yolk provides stability to all emulsions because of its viscosity and lecithin. This feature allows the binding of sauces (mayonnaise and others).

- Colorant capacity: this is also a yolk feature that contributes the typical yolk pigments. It is significantly important in pasta, baking, sauces, etc.

- Aromatising capacity: eggs have a particular smell thanks to yolk. This smell is present in all the egg-based dishes. This is also used in the making of pasta (spaghetti, ravioli) and in baking.