Karen e-mailed the Kitchen Shrink to ask, “What do eggs do in baking?”
In addition to their nutritional value, eggs can provide structure, leavening, richness, color, and flavor to baked products. The height and texture of baked goods is determined by the balance between eggs and flour which provide strength, and sugar and fat which add tenderness. Because eggs become firm when heated they set the structure of cakes, cookies, and other baked items. The same property makes it possible for them to thicken sauces, pies, and casseroles. Beaten egg whites can be gently incorporated into a batter or soft dough to make it rise; while egg yolks can add richness, color, and flavor. In addition, lightly beaten eggs, either whole or separated can be brushed on the surface of breads, cookies, and biscuits to give them a pretty shine. To learn more go to incredibleegg.org.
