The function of eggs in baking
Although the purpose and function of egg’s in baking can differ massively, without a doubt, they usually a take a large part in creating your bakes. Not only can you use the full egg, but you can also use the yolk and egg white separately.
On the whole, this may not seem like something that you need to know. However, having an insight into the purpose of your ingredients will in turn, help you further understand how important correct measurements and volumes are in recipes. Below we will cover:
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Egg's in baking- All about the egg
Overall, eggs are packed full of protein, nutrition and a range of 18 different vitamins and minerals. Due to this, eggs are without a doubt an amazing source of energy.
Additionally, when reading your recipe, it is also important to check the size of the egg that is required, as this can also change how your baking will turn out.
As well as this, eggs are also measured in weight and not volume and can vary greatly, therefore always check the package.
All about Egg’s in baking- TOP TIP
In order to check if your egg is fresh, first; drop the egg (with shell still on, not cracked) into a glass of water. Once the egg is in the water, check If the egg sinks or floats.
On one hand, If the egg sinks to the bottom and stays there, the egg is fresh. On the other hand however, if the egg floats, it usually signifies that the egg is NOT fresh and not edible.
All about egg’s
Although choosing your eggs doesn’t sound like a difficult task, there are certainly lots of different factors to consider. Commonly, the most popular eggs in the supermarket and also the egg’s most people use are Hens eggs, although you can also get:
- quail egg’s
- Duck egg’s
- Goose. egg’s
The function of eggs in baking
As well as using the egg as a whole, your recipe may also want you to use the egg separately (egg white or yolk)
For this reason, it is also important to learn how to separate your eggs correctly and efficiently. See below for more information on this.
Not only are egg’s important as they produce moisture to the starch in your ingredients, but they also aid in binding the whole mixture together and enhancing the flavours.
Additionally, egg’s are also partly responsible for the overall structure and stability of your baked products.
Using the egg whites- The function on eggs in baking
Moving on in our post on The function of eggs in baking, we look more closely at the egg whites. Occasionally in baking, you may also hear the egg whites being referred to as albumen.
Once you separate your yolk and white, you are able to use them individually. However, egg whites don’t contribute to the flavour of your products as they have a very neutral taste.
As well as this, when egg whites are beaten vigorously they also become foamy and increase in volume. On the whole, this foam is very important when making: meringues, souffles and also sometimes sponge cakes.
Furthermore, it is also good to note that you can keep eggs in an air tight container for up to 3 weeks.
Egg yolks- The function on eggs in baking.
Next in our post on the function of egg’s in baking, we come to the egg yolk. Overall, the yolk is most commonly used for its emulsifying properties, although it also contributes to the texture and flavour of your baking too.
On the whole, yolk is very rich in fat and lecithin and also has more vitamins than the egg white. However, unfortunately yolk is also VERY high in cholesterol.
Additionally, you can also buy powdered egg yolk to use in your baking if you want to avoid any messy separating. Equally, this is also a good idea when your recipe calls for a large amount of egg yolk. In most cases 1 bag is the same as 55 egg yolks.
Separating your egg's
Without a doubt, I will start by saying that it is very important to ensure that you separate your eggs over a different bowl and not the one with your mixture in. As a result, no egg shell will get lost in your mixture and if it goes wrong, you can try again.
In order to separate your whites and yolk, you first need to crack your egg as normal. Next, trap the yolk inside the 2 parts of shell until all of the white is out.
Once you have done this, you should have your egg white in the bowl and the egg yolk still inside the egg.
Lastly, transfer the yolk into a different bowl or cup and use the part you need.
Egg Separating tool
On the other hand, if you don’t feel comfortable with separating your eggs, there are many different tools and gadgets that you can buy to help. Although there are many out there, you don’t need to spend a fortune as they all work in the same way. Additionally, you can find the one that we use HERE, this separator usually costs around £6
On the whole, this adorable tool is amazing as you just crack in your egg and gently poor out the whites.
Egg substitutes for baking
Due to an increase in vegan diets, baking ingredient substitutes are becoming much more popular. As well as this, you may also come across people with egg allergies. Thankfully, there are many substitute that you can use to ensure that everyone can enjoy your baking. Below are several alternative substitutes that you can use.
We hope that you have found this useful and if you have any questions don’t hesitate to message us or comment below.