What are all the reasons that eggs used in baking?

Eggs play a crucial role in baking, contributing to various aspects of the final product. Here's a breakdown of their key functions:

Structure and Texture:

* Binding: Egg proteins act as a glue, holding ingredients together, creating a cohesive structure for cakes, cookies, and other baked goods.

* Foaming: When whisked, egg whites create a stable foam that incorporates air. This contributes to lightness, volume, and texture in cakes, meringues, and soufflés.

* Emulsification: Egg yolks contain lecithin, a natural emulsifier. This helps to bind fats and liquids, resulting in smooth and creamy textures in sauces, custards, and mayonnaise.

Flavor and Color:

* Richness: Eggs add a subtle flavor and a luxurious mouthfeel to baked goods.

* Color: Egg yolks contribute to the golden hue of many baked products.

Other Functions:

* Moisture: Eggs provide moisture and hydration, contributing to a soft and tender texture.

* Tenderization: The proteins in eggs help to break down gluten strands, resulting in a more tender crumb.

* Shelf Life: Eggs help to preserve baked goods by acting as a natural preservative.

Specific Examples:

* Cakes: Eggs provide structure, volume, and richness.

* Cookies: Eggs bind ingredients, create a chewy texture, and add flavor.

* Bread: Eggs help to develop gluten and add richness.

* Pastries: Eggs contribute to flakiness and tenderness.

* Custards and Souffles: Eggs provide structure and a creamy texture.

Important Note: While eggs are crucial for many baked goods, there are alternatives for those who avoid them. For example, flaxseed meal, applesauce, or mashed banana can be used as substitutes in some recipes.