Eggs do so many brilliant things in baking. Whether you are making a simple vanilla sponge or a decadently rich chocolate cake or the perfect pastry, you will need the magic of the eggs. Below we give you a breakdown of what you should know.

What are the best eggs for baking?

Unless otherwise stated, assume you need to use medium free-range eggs at room temperature. The colour doesn't matter too much, make sure they are fresh. (We like to use The Happy Egg Co)

What's the difference between whites and yolk?

They each have their superpower, moreover, also work great together as a team.

What gives my cakes a lift?

Bicarbonate of soda and baking powder is the sponge's bestie! Egg whites can also give a lift to a sponge. When the egg whites are whipped, air bubbles are trapped, which helps any sponge cake rise.

Egg whites are great for creating feather light treats, like marshmallow, macarons, and meringue. Some icings like swiss meringue buttercream contain egg whites too.

What gives my cakes richness?

The fat in egg yolks work miracles, eggs in curds are what makes lemon curd so decadently rich, not just in taste but also in texture.

Structure of an egg?

An egg becomes firm when it has been heated, be it by frying or boiling. That same reaction occurs in the baking process. Eggs help set the structure of cakes, custards, cookies, ice creams and cheesecakes.

A lightly beaten egg, whole or separated, plain or combined with water or milk, can be used an egg wash which can be brushed on pie crusts, bread, cookies, or pretzels. The egg wash gives treats a gleaming glow.

Egg Substitutes

If you cannot eat eggs or choose not to, there are substitutes available. Depending on the recipe you can use vegan egg which is available at most Holland & Barrett stores. Apple sauce/puree, banana or tofu are also excellent replacements.

Concerns of raw egg

Egg yolks have been associated with salmonella!
If you have a recipe that calls for raw eggs, such as eggnog, you can pasteurise the eggs yourself. Place them in a pan of water, raise the temperature to 60C for 3 minutes. This temperature is hot enough to kill the bacteria but also not to scramble your eggs. Once the eggs have cooled down, you can start using.