What is the purpose of eggs in baking?

Eggs play several essential roles in baking, contributing to the structure, texture, color, and flavor of baked goods. Here are some of the key purposes of eggs in baking:

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

2. Leavening: Eggs contribute to the leavening of baked goods, causing them to rise and become fluffy. The air trapped in beaten eggs expands during baking, creating a lighter texture.

3. Emulsification: Eggs help to emulsify ingredients that would otherwise not mix well, such as oil and water. The proteins and lecithin in eggs form an emulsion that allows these ingredients to combine smoothly.

4. Color and Flavor: Eggs provide color and flavor to baked goods. The yolks contribute a rich yellow color, while the whites add a slightly sweet and savory flavor.

5. Structure and Tenderness: Eggs help to create a tender crumb in baked goods. The proteins in eggs form a gluten network that provides structure, while the fat in the yolks contributes to tenderness.

6. Glazes and Coatings: Beaten eggs can be used as a glaze or coating for baked goods before baking. The egg wash gives pastries a golden brown color and a shiny finish.

7. Nutritional Value: Eggs are a nutritious food, and they contribute protein, vitamins, and minerals to baked goods. They are a good source of vitamins A, D, E, and B12, as well as iron and folate.

The specific role of eggs in a baking recipe will depend on the type of baked good being made. For example, in a cake, eggs provide structure, leavening, and flavor, while in a custard, they are the main ingredient and provide the rich, creamy texture.