What makes eggs so essential to be used in food preparation such as pastry, cakes, etc?
In: Biology
People are forgetting that the yolks are also important to cremes and other things. They contain lots of fats, cholesterols, and other things that impart a creamy texture but also help oils/fats mix together with water to make things that won’t separate so easily.
Eggs are usually used as binders, things that hold other things together. You basically are making molecular glue with the disordered proteins from the eggs. Vegans replace eggs with other protein glues to make pastries and cake so eggs are not entirely necessary – just it’s binding effects are.
Eggs have lots of proteins and proteins are good at holding things together.
If you want to know more about r/baking you can certainly r/askculinary.
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