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to lend more moisture in the pancake batter and to help bind the ingredients in the batter

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The eggs add viscosity (state of being thick and sticky)while the yolk adds richness and flavor

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Provide additional structure necessary to hold the bubbles and allow the pancakes to rise.

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the egg adds extra protein and acts as a bind to make sure the beef holds its shape and not fall apart as it cooks.

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the eggs are important for sealing the air pockets to help prevent them from collapsing and create a structure in the cake

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The eggs provide additional structure to the pancakes that is necessary for the pancakes to hold the bubble and rise. Without the eggs, the pancakes will just fall apart.

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Elmulsifying liquids/coagulation, gives texture and flavour, makes it like jelly and thickens it

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The eggs add viscosity to the cream of the Carbonara

# data[].attributes.headline
The function of egg in my dish is to create structure in the form of protein and contributes moisture for the muffin

# data[].attributes.subject
The function of egg in my dish is to create structure in the form of protein and contributes moisture for the muffin

# data[].attributes.body
Holds ingredients or batter together and makes the pancakes rise and become fluffy.