Why do you use eggs to make cookies?

Answer 1

you put eggs in cookies because it makes the cookie stay wet before you bake it. If a cookie gets dry before you can bake it, then it will burn in the oven. People might think of milk instead, but milk can be absorbed fast so we use eggs instead.

Answer 2

Without eggs, homemade cookies are no more than stone breads with sugar. This natural ingredient contributes to:

• Building structure
• Lending desirable texture and taste
• Leavening
• extending shelf life
• Their overall composition is 76% moisture, 12% proteins, 10% fats, and 2% sugar.

  The white part provides strength, stability, and moisture to our homemade cookies. It consists of 90% water and 10% proteins, with very little flavor and color.

  We can whip egg whites up to 8 times their volume, creating a desirable medium where air cells can be trapped to help leavening cookie dough.

  Due to their high fat content, yolks can increase richness, tenderness, flavor, and color in homemade cookies. They also extend shelf life by delaying the staling process.

Answer 3

Eggs are put in baked goods for several reasons:

• adds flavor
• adds moisture
• adds nutrition value to the product
• allow ingredients to bind with one another
• makes the product light and fluffy
• holds cake together so it will not crumble

Answer 4

You need eggs in cookies to make them healthier since they have protein in them. Really it makes them tastier because it helps the dough rise and makes them softer and easier to eat. The egg balances dough.

Answer 5

Not all cookie recipes contain eggs. Eggs when cooked thicken and bind ingredients.

When you are making a quiche you mix eggs and cream and pour that over the other ingredients in a pastry case - as the quiche bakes the eggs set and hold the other ingredients together.

If you're making Hamburgers or meatloaf you add an egg and mix it in thoroughly and as it cooks the egg helps to hold the ingredients together in one piece.

In a cookie recipe they perform a similar function holding the cookie together so that when it is done you have a single cookie rather than a fragmented mound of crumbs.

Answer 6

So that the actual cookie stays together instead of crumbling into crumbs

Answer 7

It basically is the glue that holds the cookie together. It's sticky and kinda clumps everything. But many things can be substituted for it, like applesauce, even water.

Answer 8

The eggs help hold all the ingredients together and causes the dough to have a silky consistency.

Answer 9

If you didn't have eggs your cookies would crumble.