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Eggs are commonly used for baked goods like cakes, cookies, and brownies. They provide taste, structure, and aid in combining ingredients while baking. There are three main parts of the egg (the shell, egg white, and egg yolk) that contribute to the baking process. These parts are used together and separate, depending on the good, to achieve distinct desired effects. These parts interact with the environment differently, causing a learning curve in baking.
Egg yolk[edit]
The egg yolk is the inner portion of the egg that typically supplies nutrients to a growing embryo. It is made of unsaturated fats like Oleic acid, Linoleic acid, Palmitoleic acid and saturated fats like palmitic acid, stearic acid, and myristic acid.[1]
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6470839/
https://de.wikipedia.org/wiki/Zur_Rose_abziehen
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- ^ Board on Agriculture and Renewable Sources Commission on Natural Resources and Food and Nutrition Board, Assembly of Life Sciences, National Research Council (1976). Fat Content and Composition of Animal Products : Proceedings of a Symposium, Washington, D.C., December 12-13, 1974. Washington, D.C.: National Academy of Sciences. ISBN 0-585-14257-2. OCLC 70772874.
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