The Wonderful World of Eggs

Eggs are wonderful. They are used in so many products and so many ways. Most of our cakes are not possible without eggs and cookies are very difficult to make without eggs.

There are basic nine function of eggs in baking

The protein coagulates and provides structure to the product as soon as eggs start to cook.
Beaten eggs are a leavening agent as they incorporate air into the batter, which will expand in the oven and cause the cake to rise. Some cakes use beaten eggs as their only source of leavening. Angel food and Chiffon cakes are best example which are mostly leavened with eggs.
The fat in the egg yolk shortens gluten strands in batters and dough to tenderize the product.
Egg moisten the product because it is mostly water. Egg consist of around 73% of water.
Eggs, egg whites, and yolks, are used as washes on bread loaves, puff pastry to give them a glossy finish and hold sesame seeds and other stuffs in place.
Eggs are natural emulsifiers that help make our batters smooth.
They add flavor.
They add color. Most lemon meringue pie recipes rely entirely on egg yolks for color.
They add nutritional value.

The fat/protein/water content of whole eggs is:

12% fat
13% protein
73% water
2% minerals and such.

The Three Parts of the egg

The Shell, The Yolk, The White

THE SHELL

Shell contains the egg. It is fragile and porous. It is important to remember that
eggs will absorb flavors and odors through the shell and therefore must be protected from strong smelling substances and unsanitary surfaces. When baking, make sure that your eggs are odor free. A tainted egg will spoil your product.

THE YOLK

The yolk contains roughly 1/3rd of the volume of whole egg and is high in both fat and protein and is a natural emulsifier.

It is rich in vitamins and minerals and contains cholesterol. Yolks are made up of 49% water, 17% protein and 32% fat along with 2% minerals and such.

Baked goods made with only yolks are richer and more tender than those made with whole eggs.

Yolks contribute a lot of color, much more than using whole eggs. it gives a beautiful golden hue to the product.

Yolks add a mellow, “eggy” flavor to baked goods. So consider this while using only yolks in the recipe.

Egg yolk act as an Emulsifier. (Emulsifiers are molecules with one water-loving (hydrophilic) and one oil-loving (hydrophobic) end. They make it possible for water and oil to become finely dispersed in each other, creating a stable, homogenous, smooth emulsion.)So yolks perform following functions as emulsifier

Lecithin, present in the yolk, is a natural emulsifier and assists in making smooth batters.
Adding a touch of egg yolk to a vinegar and oil mixture (heavy on the oil), and you end up with a lovely emulsified mayonnaise.
Egg yolks join the water in lemon juice with the fat in butter to make a creamy Hollandaise sauce.

THE WHITE

The white is primarily albumin protein. The albumin or white of an egg contains 86% water, 12% protein, no fat at all and 2% minerals and such. Whites make up two thirds the volume of the egg but only contain 1/3 the calories, so the folks who are on a diet favor using whites only. It is clear and soluble before it is cooked. It contains sulfur and becomes odorous and runny when old.

Whites have a drying effect on baked goods because they are mostly water, which activates gluten without the tenderizing influence of the fat in the yolks.

Most cakes which uses only egg whites, rely on addition of extra sugar to tenderize the product and bring moisture to the product.

The flavors you introduce to your baking are more pure tasting if you are using only whites, because they does not contribute to overall flavor of the product, whereas yolks bring mellowness to the product.

ARE THERE ANY GOOD EGG SUBSTITUTES???

Binding, Leavening, Moisture, Flavor and Appearance are the common purpose of eggs in baking. If you want to substitute egg in any product, first you have to know the purpose of egg in the recipe.

Mashed Banana : Mashed Banana is the most popular substitute of egg in baking. the only downside of using banana is that your end product may have a mild banana flavor. you can substitute one egg with 65 grams of pureed banana or other pureed fruit like pumpkin or avocado. The product made with pureed fruits are dense as compared to the product made with egg. This substitute works best in cakes, muffins, brownies and quick breads.
Ground Flaxseeds or Chia Seeds : These both seeds are highly nutritious. they are rich in Omega 3 fatty acids and fibre. To replace one egg, whisk together 1 tablespoon (7 grams) of ground chia or flaxseeds with 3 tablespoons (45 grams) of water until fully absorbed and thickened. these seeds may give nuttier flavor, so it works best in products like pancakes, waffles, muffins, breads and cookies.
Yogurt and Buttermilk : You can use one-fourth cup (60 grams) of yogurt or buttermilk for each egg that needs to be replaced. Its best to use plain yogurt, as flavored may alter the flavor of the final product.
Aquafaba : Aquafaba is the leftover liquid from canned chickpeas or legumes. The liquid has a very similar consistency to that of raw egg whites, making it an excellent substitution for many recipes. You can use 3 tablespoons (45 grams) of aquafaba to replace one egg. Aquafaba works especially well in recipes that call for just egg whites, such as meringues, marshmallows, macaroons or nougat.

THE BOTTOM LINE

Eggs contribute to overall flavor, structure, texture, body and consistency of baked goods. Egg white and egg yolk both play different role in baking. Some egg alternatives are better for heavy, dense products, while others are great for light and fluffy baked goods. You may need to experiment with various egg alternatives to get the texture and flavor you desire in your recipes.

Do let me know in comment section if you have tried any other egg substitute.