What makes eggs fluffy water or milk?

It's actually neither water nor milk that makes eggs fluffy. While both are important in baking, the fluffiness of eggs comes from the proteins in the egg whites when they are whipped.

Here's why:

* Egg whites are mostly protein: When whipped, these proteins unfold and trap air, creating a foam. This foam is what gives baked goods their lightness and texture.

* Water and milk help with consistency: Water and milk contribute to the overall consistency of the batter or dough, but they don't directly create fluffiness. They help the batter flow and distribute the air bubbles created by the whipped egg whites.

Here's how the process works:

1. Whipping: The whipping action introduces air into the egg whites, causing the proteins to unfold and trap the air bubbles.

2. Structure: As more air is incorporated, the proteins form a network of tangled strands that hold the air bubbles in place, creating a stable foam.

3. Baking: When the batter is heated, the heat sets the proteins, solidifying the foam and giving the baked goods their fluffy texture.

So, while water and milk are important ingredients in baking, it's the whipped egg whites that are the primary source of fluffiness.