Eggs

An entire book, and a very large one at that, could be written about the egg and its properties, but for practical purposes the focus here will be on its applications in frozen desserts. Eggs typically come from chickens; eggs from other species are not used in this book. Although they have their place in cooking, they don’t necessarily make for a better frozen dessert. As an ingredient, eggs are without a doubt the most versatile of all of them. The following are the egg’s most notable uses: