EGGS 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. There are substitutes for fresh eggs, but they do alter the recipe. Never buy eggs that haven't been refrigerated because they are potentially hazardous to consume. Reach back in the refrigerator case to select the coldest dozen you can.