Answer:
Egg- they bind, thicken, coat, serve as a leavening agent, and emulsify. Egg whites can be whipped to create an egg white foam. The foam is filled with air which helps to leaven baked goods.
Sugar- it acts as a sweetener, preservative, texture modifier, fermentation substrate, flavouring and colouring agent, bulking agent.
Noodles- commonly used to add body and flavour to broth soups. They are commonly boiled or sautéed and served with sauces and meats or baked in casseroles.
