What is importance of egg in baking?

Eggs play a crucial role in baking, contributing to a variety of important aspects:

Structure & Texture:

* Binding: Eggs act as a binder, holding ingredients together, especially in cakes and cookies. The protein in egg whites coagulates when heated, forming a network that traps other ingredients.

* Emulsification: The yolk's lecithin is a powerful emulsifier, allowing fat and water to combine smoothly in things like mayonnaise or cake batter. This ensures a consistent, smooth texture.

* Aeration: Beating egg whites introduces air, creating a light and airy texture in cakes, soufflés, and meringues.

* Volume: The protein in eggs expands when heated, contributing to the overall volume of baked goods.

Flavor & Color:

* Flavor: Eggs add richness and depth of flavor to baked goods, particularly evident in cakes and custards.

* Color: Egg yolks contribute to the golden color of many baked goods, making them visually appealing.

Other Important Functions:

* Moisture: Eggs provide moisture to baked goods, keeping them soft and moist.

* Stability: Eggs help stabilize batters and doughs, preventing them from collapsing or becoming too runny.

* Nutrient value: Eggs are a good source of protein, vitamins, and minerals, adding nutritional value to baked goods.

Specific Roles in Different Baked Goods:

* Cakes: Eggs provide structure, volume, and moisture, resulting in a light and airy cake.

* Cookies: Eggs bind ingredients, create a chewy texture, and contribute to their browning.

* Bread: Eggs provide moisture and richness, enhancing the texture and flavor.

* Pastries: Eggs bind ingredients, add richness, and contribute to a flaky texture.

In summary, eggs are essential in baking for their ability to contribute to structure, texture, flavor, color, and overall quality. They are a versatile ingredient that can be used in a wide variety of baked goods, from simple cookies to elaborate cakes.