Eggs' Role in Baking

• Eggs have several purposes in baking. The protein in egg whites helps provide structure to a cake or muffin. Egg yolks contain fat and lecithin, which adds flavor and moisture, and also coats the dry ingredients for a smooth, satiny texture. This is especially important in fine, tender cakes. Eggs give flavor and color to baked goods, as well. Additionally, when beaten with butter and sugar, eggs hold air bubbles, which helps baked goods rise. Don't add more eggs if a muffin or cake batter seems dry, as the protein in egg whites can actually dry the baked good. Instead, add more liquid, such as milk, or fat.

General Differences

• In general, cakes contain more eggs than muffins -- typically one to two more eggs, although this amount varies based on the type of cake. Sponge cake recipes, such as angel food cake, get their light, fluffy, slightly dry texture from beaten egg whites -- sometimes as many as six or more. Butter cake recipes, which are high in butter and sugar, typically call for around three eggs, which provides structure to counterbalance the softening effect of the sugar and fat. Flourless tortes generally need more eggs to make up for the lack of flour. Most call for four to six eggs or egg whites. Egg whites contain only protein and provide dryness and lift to a cake. Whole eggs give structure to a cake, but the fat also adds flavor, moisture and color. Most muffin recipes call for two eggs. Some leaner recipes may call for just one, but it's rare for a muffin recipe to ask for three eggs.

Size Matters

• How many eggs you need for cakes or muffins depends, in part, on the size of eggs you use. Baking recipes usually call for large eggs, which weigh about 2 ounces each in the shell. Extra large eggs weigh slightly over 2 ounces each, while small eggs weigh about 1 1/2 ounces each. You can use eggs of varying sizes when baking muffins or cakes, but be sure to take the size differences into account and make adjustments accordingly. When using extra large eggs, you can probably reduce the number of eggs you use by one. Add an extra egg when using small eggs.

Baking With Eggs

• Muffins, in almost all respects, are more forgiving than cakes. Whisk cold eggs into the other liquids and you're ready to go. When making cakes, though, it's a good idea to bring the eggs to room temperature. Let the eggs sit on the countertop for an hour before using them, or place them in a bowl of warm water for five minutes. When making a butter cake, room temperature eggs combine with butter and sugar more readily for a silky emulsion. Room temperature egg whites also whip higher than cold ones. Regardless of the type of cake or muffin you're making, play it safe when working with eggs because they can carry the salmonella bacteria, which can cause foodborne illness. Keep eggs refrigerated at 40 degrees Fahrenheit until you need them. Avoid eating raw eggs, and wash spills up with hot, soapy water.