What is baking without eggs? Namely, a mess. That’s because eggs act as the “glue” for many baking applications. Egg whites provide foaming capabilities by entrapping a large amount of air within the proteins entangled during the whipping process. From the entrapment of air bubbles within the egg protein matrix, the proteins thicken during baking, forming a stable structure that gives baked goods their volume and appearance. Egg yolk provides color, flavor, thickening, and emulsification to regulate oil and water interface. It also provides texture to baked goods.