Eggs do far more than bind batter. They shape the structure, moisture, color, and texture of cakes, cookies, and custards, so knowing how whites, yolks, and whole eggs behave can improve both results and troubleshooting.
Essential Concepts: Eggs build structure, add moisture, aid emulsification, and affect lift. Whites bring air and firmness, yolks add richness and tenderness, and custards depend on careful heating to set smoothly.
