Egg's role in baking

Eggs are a truly multifunctional ingredient with many roles in the bakeshop. They bind with other ingredients, primarily flour, creating the supporting structure for the rest of the batter.

Egg whites can build a large mass of cells by forming a fine protein network, which traps air and helps leaven foam cakes and meringues. The yolk contains lecithin, a natural emulsifier that helps make smooth batters, and egg fat provides a moistening effect and tenderizes cakes.

Eggs also enhance the appearance of baked goods through their color and flavor. When heated, egg proteins coagulate and set, giving structure to custards and cakes, and a yolk or two can improve the extensibility of a sweet short paste dough.