The aroma of freshly baked goods is irresistible to most people. The wide range of products that yield the delicious smells and tastes of freshly baked goods is the result of a complex interaction of various ingredients and physical processes.
Along with flour, egg is a crucial component of many baked goods due to its unique functional properties and the significant contribution it makes to structure, appearance, texture and taste. Exquisitely simple, yet enormously complex, the egg is one of Nature’s marvels. It is a vital baking ingredient for a large number of products, such as cakes, pastries, meringues, macaroons, custard fillings, quiches and pancakes.
This paper discusses the structure and properties of egg used as a baking ingredient, and considers the resulting changes that arise within the product throughout the baking process.
Introduction
Eggs consist of a clear white substance called albumen, which is derived from albus, the Latin word for ‘white’. Four alternating layers of thick and thin albumen contain approximately 40 different proteins, which are the main components of the egg white in addition to water (1).
The yolk contains less water and more protein than the albumen, some fat, and most of the vitamins and minerals of the egg. These include iron, vitamin A, vitamin D, phosphorus, calcium, thiamine, riboflavin and lecithin. Yolk colours range from just a hint of yellow to a magnificent deep orange, according to the feed and breed of the hen (1).
An examination of the functional properties of eggs is useful to understand how much they contribute to the baked goods we know and love today.
Binding
Whole eggs are used as a binder many baked goods, such as cakes, muffins, cookies, pancakes, waffles and doughs. Eggs are natural binders and help to hold all other baking ingredients together, while increasing the viscosity of batters and doughs. Egg white has the capability to gel and is frequently used as a binding agent in many different prepared foods. Using more whites in a cake mixture will help to create a fluffy, light baked product with a good volume and texture, while using more yolks will create a denser baked good with a deeper, richer flavour.
FAQs
Eggs are natural binders and help to hold all other baking ingredients together, while increasing the viscosity of batters and doughs. Egg white has the capability to gel and is frequently used as a binding agent in many different prepared foods.
What role do eggs play in baking? ›
Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.
How important are eggs in muffins? ›
In cakes, muffins, cookies, pancakes, waffles, doughs and many other baked goods, whole eggs are used as a binder. Eggs are natural binders, helping hold all other baking ingredients together and increasing the viscosity of batters and doughs.
What is the best egg substitute in baking? ›
ARROWROOT POWDER OR CORNSTARCH
Starches like arrowroot powder and cornstarch are ideal egg substitutes for light, fluffy baked goods like mixed berry and almond cake, but can also work in custard, curd or pudding recipes that typically rely on eggs as a thickening agent.
Is egg protein necessary in baking? ›
Cakes, meringues, cookies, pastry creams and custards use eggs as main components to thicken, emulsify, build volume, stabilize, and provide color and flavor. The protein in eggs supports browning, while the carotenoids in the yolk contribute a rich, golden color.
Why add egg to flour? ›
But besides the nutritional benefits there are a few other good reasons to use egg in breadmaking. It makes the bread lighter and fluffier. The reason for that is the fat in the yolk that inhibits gluten formation just as any other fat would. This results in a looser dough that can expand and puff up more.
What happens if you add an extra egg to muffins? ›
Using too few eggs will make your desserts dense, and using too many will make them rubbery, but there is a way that these problems can be fixed. When you don't know if you've added the right amount of eggs, you don't have to wait until your baked goods come out of the oven to find out.
What happens if you skip eggs in baking? ›
Reach for some applesauce or mash up a banana.
Both of these substitutes add moisture to the baked good, like eggs, but they can impart a little flavor to the mix (your cookies will probably taste a little reminiscent of banana bread, which isn't necessarily a bad thing).
What happens if you don't put enough eggs in muffins? ›
Baking is a science, after all, and eggs are one of the most important pieces of the puzzle. So, measuring your eggs is key. If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense.
What is the science behind eggs in baking? ›
When air is incorporated into the protein molecules in egg whites, the proteins unwind and stretch to form an elastic web that encases the air bubbles. Egg whites can expand up to eight times their volume. They provide volume and structure to soufflés, angel food cake and meringues.
Just don't try to scramble it or make an egg white meringue--it's fantastic, but it's not magic! Check out our recipes tab for more ideas on how to incorporate our vegan egg replacement into your favorite dishes and baked goods.
How much Just Egg equals 1 egg for baking? ›
(Mung bean is a legume.) A 3-tablespoon serving of Just Egg equals one egg. According to the USDA, the Just Egg nutrition facts per serving are: 70 calories.
What to use instead of eggs in baking muffins? ›
Both yogurt and buttermilk are good substitutes for eggs. It's best to use plain yogurt, as flavored and sweetened varieties may alter the flavor of your recipe. You can use 1/4 cup (60 g) of yogurt or buttermilk for each egg that needs to be replaced. This substitution works best for muffins, cakes, and cupcakes.
Why use egg white instead of whole egg in baking? ›
Baking with egg whites
They can aid in: Adding structure: One of the mighty egg white's primary roles in baking is to provide structure to baked goods. When coagulated (heated or cooked), egg whites are "tougheners" as opposed to "tenderizers."
What is the function of salt in baking? ›
The functions of salt in baking include stabilizing the yeast fermentation rate, strengthening the dough, enhancing the flavor of the final product, and increasing dough mixing time.
What are the 5 uses of eggs in baking? ›
In cooking and baking there are five main functions of an egg. They bind, thicken, coat, serve as a leavening agent, and emulsify.
What role does the egg play? ›
Although an egg can give rise to every cell type in the adult organism, it is itself a highly specialized cell, uniquely equipped for the single function of generating a new individual. The cytoplasm of an egg can even reprogram a somatic cell nucleus so that the nucleus can direct the development of a new individual.
Should you beat eggs before adding to cake mix? ›
For chemically-leavened cakes — that is, cakes calling for baking powder or baking soda — it's OK if you don't remember to add the eggs until the end. Martina says, “Late in the mixing stage, eggs will incorporate better if you lightly beat them before adding to the batter.
