“A box without hinges, key, or lid, yet golden treasure inside is hid.” 

Tolkien got it right: an egg really does contain golden treasure. Whole eggs and egg whites provide a low-calorie source of protein, vitamins and minerals, and can even help increase HDL (“good”) cholesterol levels. In addition to making an excellent meal or snack on their own, they’re also used in a wide variety of recipes, especially baked goods. If you look at the ingredient list for a standard baked dish, there’s a pretty good chance you’ll find eggs on there. That’s because, in most cases, the egg is a key structural component in the finished product, filling the role(s) of binder, leavener, and/or thickener. This infographic from Chasing Delicious explains the purpose of eggs in baking and what you can use as a substitute.

Eggs in baking infographic from Chasing Delicious


For more detailed information on how eggs function in baking recipes, visit Chasing Delicious.