8 Reasons to Love Eggs

These versatile ingredients serve all sorts of purposes in all kinds of recipes.|Text: Aliza Green and Jason Horn

Eggs can emulsify.
Becky Luigart-Stayner

4. Eggs can emulsify.

Fact: Egg yolks contain lecithin, a substance that helps blend emulsions (mixtures of water and fat), which are critical in mayonnaise, hollandaise sauce, and Caesar dressing.

Try it: Homemade Aioli, a garlicky twist on mayo, will convert you away from the jarred stuff for good.

View Recipe: Aioli


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