Why do you have to put eggs in food when bake it?

Eggs act as a binder in baking, helping to hold ingredients together. The proteins in eggs coagulate when heated, creating a network that traps other ingredients and gives the baked good its structure.

2. Leavening:

When eggs are beaten, air is incorporated into the mixture, which expands during baking and causes the baked good to rise.

- Whole eggs provide both leavening and binding, while egg whites provide mainly leavening and egg yolks mainly binding.

3. Emulsification:

Eggs help to emulsify ingredients that wouldn't normally mix, such as oil and water.

- The lecithin in egg yolks acts as an emulsifier, allowing these ingredients to blend smoothly.

4. Color and Flavor:

Eggs contribute a rich golden color and characteristic flavor to baked goods.

5. Nutritional Value:

Eggs are a nutrient-dense food, providing protein, vitamins, and minerals.

Additionally, eggs can provide moisture, richness, and tenderness to baked goods. They can also enhance the flavor and texture of baked goods by adding a custardy or eggy taste.