What is the function of eggs in baking?

The function of eggs in baking is fundamental to the texture and overall quality of baked goods. Eggs provide structure, moisture, and richness, which are essential components when preparing various recipes.

When eggs are incorporated into a batter, the proteins in the eggs coagulate during baking, which contributes to the structure of the final product. This structural integrity is especially important in cakes, custards, and soufflés, helping them hold their shape. Additionally, the moisture from eggs helps to keep baked goods tender and can add to the overall flavor profile, contributing to richness.

Moreover, while eggs have some minimal leavening properties due to their ability to trap air during mixing, their primary role is not as a leavening agent but as a stabilizing component that enhances the texture and moisture content of baked goods. This distinction demonstrates how integral eggs are to achieving the desired consistency and mouthfeel in various baked items.

Overall, eggs are a versatile ingredient in baking, serving multiple essential functions that enhance the quality of the finished product.