The two magic components of the egg

If you could only have two ingredients in the kitchen, you’d want them to be an egg.
That’s because the egg yolk and the egg white (stunning contrasts of shape, colour and function found in the same tidy package) are able to perform at least two very important food science functions that makes this simple food indispensable to cooks.
To wit, whites foam, making small things bigger. And yolks emulsify, binding materials that otherwise avoid one another. Videographer Shaughn Butts show