What is the function of eggs in baking?

The function of eggs in baking is multifaceted, making them a crucial ingredient in many recipes. They provide structure to baked goods due to the proteins in egg whites, which coagulate during the cooking process and help set the structure of cakes and breads. Additionally, eggs contribute moisture, keeping baked items tender and preventing them from becoming dry.

The richness that eggs bring enhances the overall mouthfeel and flavor profile of the finished product, contributing to the luxurious texture of items like custards and cakes. Furthermore, eggs assist in leavening; when beaten, they incorporate air into the batter, which can expand when heated, resulting in a lighter and fluffier texture in the final baked good.

Overall, eggs serve multiple essential roles, making them indispensable in baking beyond just sweetening, preserving, or enhancing flavor.