Adding Moisture

Whole eggs contain approximately 75 percent moisture. Any time eggs are added to batter or dough, a good amount of moisture is also added. Remember that baking involves balancing moisteners with driers. If eggs are increased in a formula, other liquids—milk or water, for example—must be decreased.

Do not confuse adding moisture with adding moistness. Because eggs also contain structure-building proteins, the use of eggs often makes a product taste tougher and drier.