Eggs Leavening

Eggs are laid by female birds, most commonly chickens for food production. In baking, eggs serve multiple functions due to their protein and fat content. They are separated into yolks and whites, with each part contributing different properties to food.

Eggs are used as binders, emulsifiers, and for leavening in baked goods like cakes, cookies, and waffles. Egg yolks add richness and color, while egg whites can be whipped to add volume and lightness. They are also used in batters and doughs to improve texture and structure.

Eggs are a source of protein, vitamins, and minerals. They contain cholesterol, but for most people, dietary cholesterol has a smaller effect on blood cholesterol than saturated and trans fats. The FDA considers eggs to be a nutritious food. There are no specific upper intake limits set by the National Academies for eggs.