What are three functions of eggs in the baking process?

1. Binding: Eggs act as a binder, helping to hold the ingredients of a baked good together. The proteins in eggs coagulate when heated, creating a structure that traps air and prevents the baked good from falling apart.

2. Leavening: Eggs also help to leaven baked goods, causing them to rise. The air that is trapped in the coagulated proteins expands when heated, creating a lighter, fluffier texture.

3. Emulsifying: Eggs can also act as an emulsifier, helping to blend together ingredients that would otherwise not mix, such as oil and water. This is important in recipes like mayonnaise, salad dressings, and certain cakes.

In addition to these functions, eggs also contribute to the flavor, color, and nutritional value of baked goods.