Because the eggs get all sticky so the eggs hold the cookie together.
Try eBay or fabergecolognes.com
Eggs hold all the ingredients together. It acts like a binder.
No, the eggs are there to keep it all together after baking, milk will not do that for you.
The eggs help hold all the ingredients together and causes the dough to have a silky consistency.
You go out and find out all the prices you can for a box of eggs then add all these prices together and then divide this number by the number of boxes of eggs you used in the sample.
For cookies, eggs tend to add some flavor and they are very important in keeping it all together. In a LOT of recipies, eggs are used as a binding agent to keep the food together, as the eggs will hold it all in as the food is cooking or baking.
The most expensive as determined by sale at auction is the Rothschild egg. The goldsmith/jeweler Peter Carl Fabergé was the head of the House of Fabergé and the leading artisan that produced the eggs.
It would all depend on the size of the container and the size of the eggs.
The function of the eggs in a quiche is to set all the ingreadients together. The eggs also add flavour, texture and nutrition.
ALL the applesauce!