EGGS IN BAKING: Structure, Air and Moisture

 

Eggs in Baking – Structure, Air & Moisture

Eggs are one of the most powerful ingredients in baking because they do three jobs at once.

Eggs give structure

When heated, eggs firm up and help your cake hold its shape. Without eggs, cakes can fall apart easily.

Eggs trap air

When you beat eggs, they trap air bubbles. These bubbles help cakes become light and fluffy.

This is especially important in recipes like Swiss rolls and meringue.

Eggs add moisture and richness

The yolk contains fat, which gives cakes a richer taste and softer texture.

How to Test If Eggs Are Fresh

A simple kitchen hack is the water test.

1. Fill a bowl with water.
2. Place the egg inside.

What it means:

• Egg sinks and lies flat → very fresh
• Egg stands upright → still usable but older, probably 2 or 3 weeks old 
• Egg floats → not fresh and should not be used

Fresh eggs are especially important when making meringue or sponge cakes because older eggs do not whip as well.

How Eggs Should Be Stored

Eggs should be stored:

• in the refrigerator
• in their original carton to protect them from absorbing smells

Avoid storing eggs in the fridge door, because the temperature changes too often.