Eggs are taken for granted when baking.

Each part of an egg has its own function during the baking process.

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These are just a few facts to consider for us culinary cooks.

Egg Whites:

1. Egg protein is found mainly in the white part of the egg. During the heating process, egg whites coagulate to give structure to a baked good.
2. Whipped egg whites helps create the light-as-a-feather texture that makes the texture of cakes often enjoyed, which is usually found in cakes.
3. Meringues made to top pies depend on stiff egg whites. Special care must be taken so that egg whites do not come in contact with fat. Clean and dry mixing bowls and utensils are a must.
4. Egg whites combined with sugar to create macaroons and meringues.

Egg Yolks:

1. Egg yolks provide fat and color that help form the body of the baked good.
2. Egg yolks help to contribute to the crunchy golden-brown crust that is so delicious and makes many breads and pastries look appealing.
3. Egg yolks contain natural emulsifiers to help produce a thick and smooth batter. This is especially noticeable when making cakes, pancakes, and waffles.