Eggs

Eggs also impart color to the crust of baked goods, due to the lipids in the yolk. Therefore, baking temperatures must be reduced to prevent an excess of coloration. Eggs also provide flavor, again from the yolk (there is relatively little flavor in egg whites). When eggs are present, the protein, calcium, iron, and potassium they contain increases the nutritional value of the baked goods. Finally, the coagulating property of eggs gives an even texture and grain to the finished product.