Eggs are multifunctional ingredients that provide structure, moisture, richness, and leavening in baked goods. They’re composed of whites (protein-rich) and yolks (fat-rich), each serving unique roles. Eggs emulsify fats and liquids, binding batters into cohesive mixtures. Their versatility makes them indispensable in baking.
How it’s Used
Egg whites whip into foams that create lift in sponges and meringues, while yolks add tenderness and color. Whole eggs add structure by coagulating proteins as they bake. Eggs also act as emulsifiers, ensuring smooth batters and stable emulsions like custards. The number and size of eggs can significantly alter a recipe.
Examples of use
Eggs are found in cakes, cookies, breads, custards, and pastries. They give brioche its richness, macarons their structure, and cheesecakes their creamy texture. Without eggs, many baked goods lack stability and flavor balance. They’re central to both traditional and modern recipes.
