Custards, puddings and ice cream all include eggs. Yet, not all ice cream recipes call for eggs. The eggs help the mixture thicken to the correct consistency. Some recipes call for just the egg yolk or for the eggs to be separated. After the eggs are separated the yolks and whites are beaten separately. Some recipes call for beating the egg whites and then gently folding egg yolks into the whites.
Eggs are usually used when baking quick breads. A quick bread uses baking powder instead of yeast to help it rise. Eggs are also a common ingredient in cake and cookie recipes. Yeast breads typically do not include eggs, yet there are some yeast breads that do. Brioche bread, sweet rolls, cinnamon rolls and ohter http://www.21food.com/product/103103-p1/egg-snacks.html are all yeast breads that call for eggs. The egg gives the tart pastry the extra firmness needed to hold a filling without the support of a pie pan.
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