What is baking without eggs? Well, subpar at best. That’s because eggs act as the “glue” for many baking applications and aid in texture and taste. When eggs are whipped, tiny air bubbles are created, causing a reaction in their protein matrix. This results in thickening that increases height and reduces density in baked goods. But don’t forget the importance of the yolk! The fat in an egg yolk actually carries and releases flavors from other ingredients. The yolk is also responsible for the beautiful golden color of fresh-baked goods.