What role do eggs play in the baking process?

Eggs are a crucial ingredient in baking due to their ability to provide structure, richness, and moisture to various baked goods. The proteins in egg whites contribute to the structural integrity of items like cakes and meringues by coagulating and creating a stable framework as they cook. This structural role is essential for supporting the rise of the product, especially in recipes that require aeration, such as sponge cakes.

The yolks of eggs add richness, which enhances the overall flavor and creates a tender texture. This richness is particularly important in custards and sauces, where smooth mouthfeel and depth of flavor are desired. Additionally, eggs hold moisture, which helps to keep baked items soft and fresh over time, preventing them from becoming dry.

While eggs do contribute to color through the Maillard reaction during baking, their primary functions in structural development, flavor enhancement, and moisture retention make them indispensable in the baking process.