Leavening - Eggs help add texture and fluffiness, Flavor - The fat in the egg yolks creates a richer flavor in foods., Color - When cooked, egg yolk cause baked goods to brown, Nutrition - Eggs include good monounsaturated and polyunsaturated fats along with protein, and all 9 essential amino acids. , Thickening - The protein in eggs (when heated) helps to make sauces thicker, Moisture - The proteins found in both the yolks and whites contribute to holding moisture in baked goods., (egg) Wash - Eggs help add a shiny finish on top of items like pretzels and breads, Tenderizing - Eggs keep baked goods delicate, Structure - Eggs in a cake recipe help combine the flour to the other ingredients to the formation of the final product., Emulsifier  - Eggs help ingredients like water and oil mix together and NOT separate out. ,

Functions of Eggs in Baking and Cooking

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