What do eggs to any baking recipe?

* Structure: Eggs provide structure to baked goods by coagulating when heated. This coagulation helps to bind the ingredients together and prevents the baked good from falling apart.

* Leavening: Eggs also provide leavening to baked goods. When beaten, eggs incorporate air into the batter or dough, which causes the baked good to rise.

* Enrichment: Eggs add richness and flavor to baked goods. They provide a source of protein, fat, and vitamins and minerals.

* Color: Eggs can add a golden color to baked goods. This color comes from the yolk of the egg.

* Emulsification: Eggs can help to emulsify ingredients that would not normally mix together, such as oil and water. This can help to create a smooth and consistent batter or dough.