Eggs have a multitude of uses when it comes to baking desserts. Whether it’s cookies, cakes or pies, eggs are a quick answer to whip up something super delicious.

The Role Of Egg White Or Egg Yolk

Well, both have different purposes.

Precisely, egg whites act as a leavener and has a high protein content while egg yolks act as a thickening agent and act as strengtheners. They are good for rainbow cakes as they don’t provide a colour of their own.

Egg yolks also add flavour. In case you wish to bake something denser, take a call for egg yolks because they act as emulsifiers helping to form a thick batter that doesn’t separate. Yolks have a tenderizing function and also provide a deep golden hue.

Together, egg whites and egg yolks serve the following purpose:


Eggs have a fat content due to which they are able to provide flavour to the cake.


When the egg is mixed in the batter, they set a structure to the desserts, whether it’s cakes, cookies or custards.


The surface of baked goods could be “egg washed”, that is, brushed with lightly beaten eggs to provide a beautiful shine to the to the baked good.

Binding Agents

When heated, eggs solidify giving a support to delicate desserts and pastries.

How To Beat Eggs During Baking

Before you begin beating the eggs, make sure the eggs are brought to room temperature lest the batter should become lumpy and curdled.

Also ReadHow Does Temperature of Ingredients Affect Baking

How To Beat Egg Whites

When the baking recipe calls for certain amount of eggs, rely on the precise quantity because baking without precision is nothing. While beating egg whites, avoid even a single drop of fat( that includes yolk) or else the eggs shall not beat or form stiff peaks. You can use egg separator to separate the yolks from the whites.

In order to measure the egg whites are perfectly beaten, notice if the tips of the egg curve or curl slightly when the whisk is lifted.

How To Beat Egg Yolks

Some recipes call for egg yolks. In these, beating eggs with sugar is necessary in order to achieve a light and fluffy stage. The stage is called the ‘ribbon stage’. Here, the sugar forms a disappearing ribbon on the surface of the mixture. Avoid over-beating the mixture past this stage else it will become granular.

Note: Add the total quantity of sugar to be used in the mixture at once.

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