Eggs are a very valuable food, because of the large amount of protein
and fat they contain. Though lacking in carbohydrates, they furnish
material for building up the muscles and provide heat and energy to the
body. If cooked at a low temperature, eggs are very easily and very
completely digested. Combined with other foods, they serve as a
thickening agent (for sauces and soups) and as a means of making batters
light (popovers and sponge cake). They add flavour and colour and
increase the nutritive value of other foods.