What is NOT a function of eggs?

Eggs serve several important roles in cooking and baking, making them a versatile ingredient. They are commonly used as a baking agent, contributing to the structure and stability of baked goods. Their protein content helps provide structure when eggs are baked. Additionally, eggs act as a thickener in many dishes, such as custards and sauces, as they coagulate when heated and can help achieve the desired texture.

Another key function of eggs is their ability to act as an emulsifier. The lecithin found in egg yolks helps to blend ingredients that typically do not mix well, such as oil and water, creating smooth and stable emulsions, which are crucial for dressings, sauces, and baked products.

On the other hand, while eggs can help extend the shelf life of certain products when used in specific recipes, such as in certain fermented or homemade items, they are not primarily recognized as preservatives compared to other substances that are specifically intended to inhibit microbial growth and spoilage. Thus, labeling them as a preservative is not accurate in the context of their primary functions in cooking and food preparation.