Eggs:: Eggs serve as a raising agent as well as a binding agent when baking. Eggs should be at room temperature for best results. It is needful to make the eggs fluffy so beat it again before pouring into the cake mixture. Eggs must be beaten in bowls free of oil because oil prevents the eggs from rising.
Eggs can also be cooked, boiled or fried. They consist of all the classes of food and very rich in protein