The Importance of Eggs in Baking

Eggs are a crucial ingredient in most baked goods due to the many important functions they serve:

Structure

• Eggs provide structure to baked goods through their proteins, which coagulate during baking to create a matrix that gives shape and form.
• In cakes, muffins, cookies and other baked goods, whole eggs act as a binder, helping hold all the ingredients together.
• Egg whites are especially effective at providing structure when whipped, as the unfolding proteins bind to each other and trap air bubbles, creating a light and airy foam.

Leavening

• Beaten egg whites incorporate air into batters and doughs, creating foam that expands in the oven to make cakes rise and achieve a lighter texture.
• Whole eggs also contribute to leavening through the steam pockets that form as the moisture in the eggs heats up and expands.

Richness and Flavor

• Egg yolks enhance the richness and flavor of baked goods due to their fat content and lipids.
• Eggs also contribute to the golden brown color of crusts and baked goods through the Maillard reaction.

Moisture

• The proteins in eggs help retain moisture in baked goods, preventing them from going stale.
• Egg whites are about 85% water and contribute significant moisture, while yolks are richer and softer.

So in summary, eggs are invaluable in baking for their ability to provide structure, leavening, richness, flavor, color and moisture to a wide variety of baked goods. Their unique properties make them difficult to fully replace with other ingredients.

References

1. Reddit - ELI5: Why Are Eggs So Important for Almost All Baked Goods?
2. Food Above Gold - What Eggs Do in Baking
3. Sauder Eggs - What Are the Functions of Eggs?
4. Campden BRI - Eggs in Baked Goods
5. Happy Egg - Baking with Eggs
6. Joy the Baker - Baking 101: Why We Use Large Eggs in Baking
7. The Kitchn - Baking School: Day 1 - All About Eggs and Baking
8. Just Little Luxuries - How Eggs Influence Sugar Cookie Texture and Flavour