List eight different uses for eggs in food preparations. (0.4 points per use) Please give one example of a food application for each use/function. (0.1 points per example)

Binding agent - Example: Egg wash for sealing pastry edges.
Leavening agent - Example: Eggs in soufflés for rising.
Thickening agent - Example: Custards thickened with eggs.
Emulsifier - Example: Mayonnaise made with egg yolks.
Moisture retention - Example: Eggs in meatloaf to prevent dryness.
Colorant - Example: Golden brown hue from eggs in baked goods.
Garnish - Example: Deviled eggs topped with paprika.
Main ingredient - Example: Omelette filled with vegetables and cheese.