Eggs are one of the most valuable foods1 on the tables of consumers and in the kitchens of chefs due to their abundant functional properties that make them the funniest and most versatile ingredients to work with. In fact, not only do they contain almost all essential nutrients2, which is fundamental for human nutrition3,4, but they are also distinguished by their excellent foaming and emulsificat

{{#tags}}- {{label}}
{{/tags}}