I'm going to answer this assuming you mean regular chicken eggs. The four types of eggs used in baking are whole eggs, egg yolks, egg whites, and meringue. Meringue is simply egg whites which have been beaten until they are light and fluffy, and hold a stiff peak. This is commonly done with many cake recipes to increase the volume and lightness of the cake.
Several reasons really, one is color, another is consitency.
Large chicken eggs are the most common eggs used in baking recipes unless otherwise stated in the recipe.
No, the eggs are there to keep it all together after baking, milk will not do that for you.
sugar, flour, salt ,baking soda , brown sugar, eggs, i think that's all
yes
Eggs in baking have two main functions. They act like glue to hold and bind the batters and doughs together so that they do not fall apart while baking, and they can assist in making the baked good lighter, fluffier, and rise a little in the oven, not to mention that eggs can also give a product a bit of a shine and glaze once baked.
Eggs Yeast Wheat Milk Butter Oil sugar -------all were or are parts of a living thing.
All-Purpose Flour
Yes. Here are 2 reasons: Reason 1- Dinosaur eggs came in different sizes. Reason 2- Dinosaur eggs came in different shapes, too. And that's all.
Eggs are very important to a cake. If there are no eggs at all, or not enough, the cake will not hold together. After baking, it will crumble and fall apart, as eggs are the main binding agent in the cake batter. Eggs also add moisture. Too many eggs will result in a goopy and dense cake, while too few eggs will result in a dry and floury-tasting cake.
In traditional Italian Christmas cookies, the ingredients are butter, sugar, eggs, ricotta cheese, vanilla extract, all-purpose flour, salt, baking soda, milk and confectioners' sugar.
You go out and find out all the prices you can for a box of eggs then add all these prices together and then divide this number by the number of boxes of eggs you used in the sample.
The ancient Romans used pots, pans, tines, large spoons and spits. Braziers an ovens were used for "grilling" and baking.
If you mean leavening ingredients, they are used to make baked goods rise. Baking powder, baking soda, and yeast are all leavening agents.