The Function of Whole Eggs in Baking

Appears in
Baker Bettie's Better Baking Book
Baker Bettie's Better Baking Book

By Kristin Hoffman

Published 2022

  • About
The makeup of a whole egg includes a good amount of water, as well as protein and fat. These three things work together to perform several functions.
  • Binder: Whole eggs work to bind baked goods together because of the protein content and because egg yolks gel as they heat up. This adds structure and strength to baked goods.
  • Leavening: Whole eggs contain quite a bit of water. As the water evaporates off the egg in the oven, it helps leaven baked goods.
  • Adds Flavor and Color: Whole eggs add flavor, color, and richness.
  • Tenderness: The fat in whole eggs adds tenderness and moisture.