What is the function of eggs in pastry?

The function of eggs in pastry is primarily to provide structure, richness, and moisture. Eggs are a crucial ingredient in many pastry recipes due to their ability to bind together other ingredients, helping to create a stable and cohesive dough or batter. The proteins in eggs coagulate when heated, which contributes to the overall structure of the pastry, ensuring that it holds its shape during baking.

Additionally, eggs add richness due to their fat content, particularly when using whole eggs or yolks, which enhances the flavor and mouthfeel of the finished product. The moisture from eggs also aids in achieving the desired texture, as it contributes to the overall hydration of the mixture, resulting in a tender and flavorful pastry.

While eggs can enhance color and texture to some extent, their primary roles in baking contexts, especially in pastries, revolve around providing structure and richness. Hence, the selection of this answer reflects an accurate understanding of the multifaceted role that eggs play in pastry making.