Published on 18th January, 2024

Eggs are good for your pantry as a quick way to start any number of baked recipes such as cupcakes, bread, pastries, and cookies.

But have you wondered about the specific function of eggs in baking? Let's find out.

What is in an egg? 

When you crack an egg open you will notice different components of an egg.

1. Egg Whites
2. Egg Yolks
3. Chalazae

Egg Whites

It is made up of up to 90% water.

They can foam up to eight times the original size whipped. However, egg whites only maintain stiff peaks in the absence of oil or fats.

Egg Yolks

This is the middle part of the egg.

It is deep yellow in color.

Yolk is mostly fat and water (about 50%) and some protein.

Chalazae (kuh-LAY-zee)

These are ropey-like strands of egg whites that hold the egg yolk in the middle of the egg.

Chalazae does not interfere with the cooking or beating of the white and need not be removed, however some cooks like to drain them from stirred custard.

Here are some functions of eggs in baking.

Structure

No one wants a flat, compressed cake or cookie that has spread out in a puddle.

By binding with other ingredients specifically flour, eggs create supporting structure, support and shape in baked goods.

Air bubbles unfold proteins in the whites, allowing them to combine and form the fluffy, rigid structure of beaten egg whites.

Moisture

Eggs play a crucial role in providing moisture to your baked goods. Here's how they achieve that.

Yolks contain fat and water, which maintains the moisture of baked goods and prevents them from becoming dry and crumbly.

Eggs keep water in cooked dishes, retaining moisture for improved texture while preventing mould from accessing and growing. 

This is especially substantial in recipes that call for a lot of dry ingredients, such as flour, as the eggs help to balance out the dryness and create a more tender and moister final product.

Leavening Agent

Rich in moisture, eggs produce steam during baking, which inflates the structure and acting as a leaving agent.

As stated earlier, beaten egg whites have the ability to foam and expand becoming a light an airy texture for recipes like meringues.

FLAVOR

Yes! Eggs add flavor and there is some science behind it.

The yolks contain fat and lecithin which assists to emulsify the ingredients which results in a smooth and creamy texture.

Thereby, adding richness and depth to the flavor of baked goods, making them even more satisfying and delicious.

In addition to that, yolks also contain sulphur compounds, which contributes to the distinct flavor of eggs and add a subtle savory note to your baked goods.

Emulsifying Agent

To emulsify means to combine two ingredients which do not ordinarily mix. For instance, oil and water.

The lecithin found in the yolk and the albumen in the whites are both strong emulsifying agents that assists in making strong batters.

Without the ability of emulsifiers to bridge water and fats, foods would not attain the required texture from mixing oil into a cake batter, and salad dressing would separate without constant shaking.

Egg Substitutes in Baking

For those who are allergic or adhere to a diet. There are some substitutes that can be used in baking.

Eggs contain a lot of water (yolks are 50% water and whites about 90%) as well as fat and proteins, so it quite difficult to make a straight swap.

Here are common eggs substitutes:

• Apple sauce
• Mashed bananas
• Yoghurt
• Buttermilk
• Tofu
• Flax / chia seed mixed with water.

Nonetheless, it is best to do some research and experimentation to find the best substitute for your specific recipe.

Conclusion

To sum it up, eggs play an essential role in the science of baking. They provide structure, moisture, leaven baked goods and add flavor to bakes, making them a crucial ingredient in many recipes.

Whether you're whipping up a batch of cookies or baking a cake for a special occasion, eggs are a key component in creating the perfect treat.

I hope that learning more about eggs will help you take your baking to the next level!