What is the primary function of eggs in baking?

The primary function of eggs in baking is to provide structure and moisture. Eggs are a crucial ingredient in many recipes, contributing to the overall integrity of baked products. When eggs are incorporated, the proteins they contain begin to coagulate during the baking process, which helps to set the structure of cakes, cookies, and breads. This is especially important in products where a stable form is desired, as the proteins create a network that supports the rise and texture.

Additionally, eggs contribute moisture to the batter or dough. This moisture is vital for hydrating dry ingredients, promoting a tender crumb, and ensuring that the final product remains soft and palatable. The emulsifying properties of egg yolks also help to blend fats and liquids evenly, further improving the consistency and mouthfeel of the baked goods.

While eggs can also contribute to sweetness and enhance browning through Maillard reaction and caramelization, their key roles of providing structure and moisture are foundational to successful baking. Understanding these functions emphasizes the importance of eggs in achieving the desired outcome in various baked products.