Large Eggs
Binder
Standard size eggs for baking
Functions
Dietary Info
Allergen Warning
About Large Eggs
Large eggs are a staple in baking, known for their versatility and multifunctional role. They consist of a yolk and an egg white, each contributing unique properties. The yolk adds richness and moisture, while the whites provide structure and volume when whipped. Eggs act as a binder, holding ingredients together, and help with leavening due to their ability to trap air. They impart a subtle richness and enhance flavors in cakes, cookies, and breads, making them indispensable in achieving the desired texture and structure in baked goods.
History
The use of eggs in baking dates back to ancient times, with evidence of their consumption by early civilizations like the Egyptians and Romans. Chickens were domesticated around 7500 BCE in Southeast Asia, and their eggs became a reliable food source. As trade routes expanded, eggs became more accessible, and their culinary applications flourished. By the Middle Ages, eggs were a common ingredient in European baking. The Industrial Revolution and the advent of modern farming practices increased egg production, solidifying their presence in kitchens worldwide as a key ingredient in both traditional and modern baking recipes.
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Common Uses
