Depending on what you’re making, eggs can contribute structure, moisture, flavor, and color, or act as a binding agent (holding ingredients together) or leavening agent (helping baked goods rise ...

They are also so much more than that. In many baking projects, eggs take on multiple roles, including binding, softening, and acting as a leavening agent that helps muffins and cupcakes reach new ...

Depending on the dish you are making, eggs can act as a leavening agent, a binding agent, and a source of moisture. Cornstarch simply cannot fulfill all three roles. Since it is made almost ...

"Egg yolks contain lecithin, which acts as natural leavening agent," says Jacek Malarski, the co-founder of Lukullus, a Warsaw-based bakery that sells the 96-egg yolk baba (or as they call it ...