From a nutritional standpoint, eggs provide an excellent source of protein and lipids (among other things). Egg protein has all nine of the essential amino acids, not to mention all nine of the non-essential amino acids. Egg protein is often used as the standard against which other protein sources are compared. Now let’s get technical. Egg phospholipid (lecithin) is mainly composed with phosphatidylcholine (PC) and phosphatidylethanolamine (PE) and other minor lipids. These are ideal for emulsification applications.