Have you ever wondered why eggs are such an important ingredient in cookies and what eggs do in baking?
While there are many factors that contribute to the texture and flavor of cookies, eggs play a critical role in their structure and overall quality.
Eggs are a common ingredient in many baked goods, and for good reason.
They provide a range of functional and nutritional benefits that help create the perfect cookie.
Here are 5 things to help answer what eggs do in cookies, as written by a home baker!
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One of the primary roles of eggs in cookies is to provide structure.
Eggs contain proteins that help to bind the other ingredients together, creating a cohesive dough that holds its shape during baking.
Without eggs, cookies would likely spread too much and end up thin and crispy rather than thick and chewy.
In addition to their protein content, eggs also contain fat, which can contribute to the texture of cookies.
Fat helps to tenderize the dough, making it more tender and moist.
This is particularly important for cookies that are meant to be soft and chewy, as opposed to crunchy or crumbly.
Eggs also play a role in leavening cookies.
Leavening refers to the process of adding air or gas to the dough, which causes it to rise and become lighter in texture.
There are two main types of leavening agents used in baking: chemical and biological.
Chemical leaveners, such as baking powder and baking soda, react with acidic ingredients in the dough to produce carbon dioxide gas, which causes the dough to rise.
Biological leaveners, such as yeast and sourdough, use microorganisms to produce carbon dioxide.
While eggs are not a leavening agent themselves, they can help to create a lighter texture in cookies by trapping air during the mixing process.
When eggs are beaten, they incorporate air into the dough, which expands during baking and creates a more airy texture.
Eggs also contribute to the flavor and color of cookies.
Egg yolks contain a high concentration of fat and protein, which gives them a rich, creamy flavor.
This flavor can be especially noticeable in recipes that call for a large number of egg yolks, such as shortbread or butter cookies.
In addition to their flavor, eggs also contribute to the color of cookies.
The proteins in eggs undergo a chemical reaction with the heat of baking, which can result in a golden brown color on the surface of the cookies.
This color is often associated with the desirable flavor and texture of well-baked cookies.
Finally, eggs are a nutritious ingredient that can add valuable nutrients to cookies.
Eggs are a good source of protein, which can help to keep you feeling full and satisfied after eating.
They also contain essential vitamins and minerals, such as vitamin D, vitamin B12, and choline.
While cookies are not typically considered a health food, adding eggs to the recipe can help to boost their nutritional value.
Using whole eggs, as opposed to just egg whites, can provide additional nutrients and flavor to the cookies.
In conclusion, eggs play a critical role in the structure, texture, flavor, and nutrition of cookies.
They provide important proteins and fats that help to bind the dough together, create a light and airy texture, and contribute to the rich flavor and color of well-baked cookies.
So, the next time you bake a batch of cookies, remember to thank the humble egg for all of its contributions to this beloved treat.
Hey! Want more baking science tips? Check this out!