On Tue, 14 May 2013 18:23:46 -0700, sf wrote:

> Doesn't egg also leaven/lighten the batter (make it poof up) when it
> cooks?

If that's the case, then it makes sense.

So what we have for the egg is:
A) Acts like a gluey binder
B) Poofs up the batter (makes it more airy, I guess)

PS: Will use a different newsserver that doesn't hiccup so much.