Egg
A whole chicken egg, which binds, leavens, enriches and colors baked goods; recipes assume a large egg of about 50 g without the shell.
- Baking ingredients and additives
Also called: whole egg
Eggs do many jobs at once. Proteins set when heated, holding cakes and custards together; whipped whites trap air for lift; yolks add fat, flavor and natural emulsifiers that make batters smooth. A large egg is roughly 30 g white and 18 to 20 g yolk.
Room-temperature eggs blend more evenly into batters and whip to more volume. Egg whites set at about 140 to 150°F (60 to 65°C) and yolks at about 150 to 158°F (65 to 70°C).
Bake it at VanillaGoods
- Baking Academy lessonPerfect cookies 1 the science of cookie texture
- CalculatorEgg size converter
- Kids KitchenLesson 06 cracking and separating eggs
Tools for this
Mauviel M'Passion Copper Egg White BowlCopper helps egg whites whip into a more stable foam.See it on Amazon
OXO Balloon WhiskLump-free batters and silky custards.See it on Amazon
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Related entries
Sources
Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.
- Egg-Grading Manual (Agricultural Handbook No. 75), USDA Agricultural Marketing Service
- The Function of Eggs, BCcampus (BC Cook Articulation Committee), Understanding Ingredients for the Canadian Baker
- Coagulation, BCcampus (BC Cook Articulation Committee), Modern Pastry and Plated Dessert Techniques