Is egg a raising agent in baking?

Eggs are not a primary raising agent in baking, but they do contribute to leavening in a few ways:

* Structure: Eggs add structure to baked goods, helping them hold their shape and rise. This is due to the proteins in the egg whites that form a network when heated.

* Steam: As eggs cook, the liquid inside them turns to steam, which can help create small air pockets and contribute to lift. This effect is more pronounced in cakes and muffins.

* Fat: Egg yolks contain fat, which adds richness and moisture to baked goods. While not a leavening agent, fat helps create a tender crumb, which can make a baked good seem lighter.

Primary Raising Agents:

The primary raising agents in baking are:

* Yeast: This is a living organism that feeds on sugars and releases carbon dioxide gas, causing dough to rise.

* Baking powder: This is a chemical leavening agent that releases carbon dioxide gas when combined with moisture and heat.

* Baking soda: This is another chemical leavening agent that requires an acidic ingredient to activate and release carbon dioxide.

In summary: While eggs do contribute to some leavening in baked goods, they are not considered primary raising agents. Their main role is to provide structure, moisture, and richness.