What happens if you add egg to cooked batter?

1. Emulsification: Egg yolk contains lecithin, a type of emulsifier that helps mix incompatible liquids, such as oil and water. When you add egg to cooked batter, the lecithin helps to create a smoother and more uniform mixture.

2. Richness and Flavor: Eggs add a rich flavor and texture to baked goods. They also contribute to the golden color of baked goods due to the Maillard reaction, which is a chemical reaction between amino acids and reducing sugars.

3. Leavening: Egg whites contain proteins that can trap air when beaten, creating a leavening effect. This is especially important in baked goods that don't contain other leavening agents, such as baking soda or baking powder.

4. Coagulation: When egg proteins are heated, they coagulate and form a solid structure. This helps to set the batter and give it a firm texture.

5. Color and Appearance: Egg yolks contain pigments called carotenoids, which can impart a yellow color to baked goods.

The overall effect of adding egg to cooked batter will depend on the specific recipe and the other ingredients used.