What actually do eggs do in cake/biscuit baking.? Made my *trademe Muffins* the other day, and didnt have an egg in the house, Sooooo made them without. They turned out the best I have made for a while. Just wondering .
kaddiew,
Dec 7, 6:54pm
According to Mr Google:
"Eggs are the backbone of many baked goods and contribute to its structure. Eggs also provide steam for leavening or moisture for starch. Egg yolks add moisturizing fat and helps emulsify the batter, giving the baked good a smooth and creamy texture. The egg whites act as strengtheners. "
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