© 2006 American Egg Board VI -a- function make it u taste natural texture nutrition 'e y ggs tru ly bring it a ll together when it comes to emulsification. The stabilizing properties of egg yo lks hel p provi de the velvet y texture in your tast y cream puff. gg lecithin stabilizes the oil and water mixture creating a delicate suspension w hich makes your filling easy to wor k with. To learn about the more than twent y functions of eggs visit EGGSo1uti. at www.aeb.org or call toll-free 1-877-488-6143. 6 For more information, see Page 137 The incredible American E gg ible egg . ard 0 TMhttp://www.aeb.org