2006-11-09 04:40:45 · 7 answers · asked by Cheryl K 1 in Food & Drink ➔ Cooking & Recipes
Culinary evidence confirms breads and cakes using eggs were made by Ancient Egyptian and Roman peoples. The reason most often sited was the recognition that eggs worked as binding (thickening) agents.
2006-11-09 04:44:26 · answer #1 · answered by Anonymous · 1⤊ 1⤋
Beaten eggs are a leavening agent, they incorporate air into the batter, which will expand in the oven and cause the cake to rise.
2006-11-09 13:59:46 · answer #2 · answered by professor grey 7 · 0⤊ 0⤋
Eggs are not a levening agent, baking soda and powder do that. It is a binder. The proteins in the eggs are released and make the batter ingredients bind together and allow the cake to cook as a solid.
2006-11-09 12:44:05 · answer #3 · answered by Angelus 4 · 1⤊ 2⤋
Because eggs add good flavor for one and for two they absorb some of the oils. And add a nice batter. But like in Chinese food it just tastes great.
2006-11-09 12:44:45 · answer #4 · answered by tinasdude_8190 1 · 0⤊ 2⤋
Eggs act as a leavening agent. They help things to rise and set in whatever you are baking.
2006-11-09 12:42:02 · answer #5 · answered by vixeneyz_3 3 · 0⤊ 2⤋
you can substitute it with yogurt if you dont like eggs
1 large egg = 1 tablespoon yogurt
2006-11-09 12:49:30 · answer #6 · answered by precious02k 3 · 0⤊ 2⤋
They help the ingredients stick together when they cook.
2006-11-09 12:41:59 · answer #7 · answered by brokenheartsyndrome 4 · 1⤊ 2⤋