Quoting Emilia Di Lorenzo et al.

Eggs are one of the most valuable foods on the tables of consumers and in the kitchens of chefs due to their abundant functional properties that make them the funniest and most versatile ingredients to work with. In fact, not only do they contain almost all essential nutrients, which is fundamental for human nutrition, but they are also distinguished by their excellent foaming and emulsification capacity and their ability to coagulate and form gels upon heating.

Periodic cooking of eggs