How do eggs affect muffins?

Answer 1

To replace one egg use 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water.

Answer 2

Milk and eggs both add water, fat and protein to a cake mixture. They each have different proportions of these. Milk has a lot more water and less protein.

Water

* dissolves the sugar making the cake smoother in texture * is a medium for blending all ingredients together to make an even and cohesive mix * allows the protein in flour (gluten) to form

* dissolves rising agents allowing them to react in solution and form gas bubbles that make the cake lighter * helps stop the cake feeling dry

Protein

* gives strength or resilience to the cake allowing it to hold together in a soft textured way. With gluten (see above) this can be overdone making cakes tough or chewy. * strengthens the walls of bubbles formed during rising so that they last through to the end of the cooking and the cake does not "fall"

Fat

* gives moisture to the cake that is not lost as easily as water evaporating, giving a longer shelf life * gives a soft feel * melts in the mouth (especially dairy fats or egg fats) giving a luxurious feel

Answer 3

Eggs are binders which help hold all the ingredients together. Eggs contribute liquid to a recipe and thus serve as a toughener, especially the egg white portion. Egg whites are often used to produce a light, airy texture, and yolks contribute to the colour, flavour, and texture of baked products. But, too many egg whites, such as in a reduced-fat cake recipe make it dry. Including at least one whole egg helps to tenderize. Eggs can also act as leaveners especially when egg whites are beaten separately. The yolk functions to emulsify fat and liquids due to its lecithin content

Answer 4

Eggs help in leavening, but their main job is to serve as a liquid in the ingredient list, egg yolks also enrich and soften the product.

Answer 5

eggs usually add flavor and moisture to cake mix. its also easier for a cake to cook with eggs in it and eggs hold the cake together.

Answer 6

When you cook without eggs for instance a cake with eggs the cake is flat and sticks together without eggs it breaks up .

Answer 7

eggs help to keep the cake together instead of crumbling apart

Answer 8

Yes I think you do, but you can try substituting it for millk