The humble all natural ingredient, the egg plays a vital role in baking. It is indeed the best multitasker!
– Like gluten in flour, eggs give structure to what you’re baking. As the protein in the egg coagulates it acts like a paste that supplies shape and structure
– Eggs are a mechanical leavening agent activated by whipping air into the mixture, raising it and introducing lightness(bread soda is a chemical leaving agent, yeast a biological leavening agent).
– Eggs act like an emulsifier. They ensure that the fats and water based ingredients mix well together. This ensures that the cake will have the same texture and taste throughout.
– Eggs are 70-75% water adding moisture to the bake.
– Eggs can hold up to 4 times their weight in moisture, therefore acts as a good thickener
– As egg proteins set they bind ingredients together giving strength and stability
– Eggs yolks contain fat which adds flavour when added
– Dip in beaten egg to coat and seal with flour or crumbs
– Eggs add colour and shine to baked goods when used as an “egg-wash” as protein browns when exposed to heat. An “egg-wash” is beaten egg, alone or combined with a little water, milk or cream. Egg wash can also act like a glue if topping your bread with e.g. seeds.
Added to all that is their nutritional value!
High in protein, source of vitamin D, Vitamin B12, Selenium and iodine.
https://www.bordbia.ie/nutrition/egg-nutrition/
