This document discusses different forms of eggs including fresh, frozen, and dried eggs. It explains how eggs are used in cooking by different methods like boiling, frying, and baking. Eggs are used as emulsifiers, binding agents, thickeners, and for making foams. Beating eggs properly is important for developing volume and stability in foams. Factors like freshness, sugar, soda, and salt content affect foam quality. Various global egg dishes are also mentioned.