China is the largest producer of eggs in the world, accounting for over 30% of global production.

Eggs are primarily used in baking as a binder, leavening agent, and emulsifier.

The yolk of an egg contains lecithin, which is an emulsifier that helps to stabilize mixtures of oil and water.

Mayonnaise is an emulsion made primarily from eggs, oil, vinegar, and mustard.

Egg yolk is commonly used as a thickener in custards and puddings due to its high fat content.

Eggs are used in meringues as a leavening agent, providing air and volume to the mixture.

Carotenoids, particularly lutein and zeaxanthin, are responsible for the characteristic yellow color of egg yolks.

Eggs are primarily used in pasta production as a binder, helping to hold the dough together.

Egg yolk is commonly used in ice cream production to add richness, texture, and flavor.

Eggs are used in mayonnaise production as an emulsifier, helping to stabilize the mixture of oil and vinegar.

Egg wash, a mixture of egg and water, is commonly used as a glaze for pastries and breads to add color and shine.

Eggs are primarily used in cake production as a leavening agent, providing air and volume to the batter.

Albumin, a protein found in egg whites, is responsible for their characteristic elasticity and foaming properties.

Eggs are used in hollandaise sauce production as an emulsifier, helping to stabilize the mixture of butter and egg yolks.

Egg custard, a mixture of eggs, milk, and cream, is commonly used in the production of quiche as the filling.