Eggs serve several purposes in baking. They contribute to the structure, color, flavor and consistency of baked goods in the following ways:

Binding: Eggs help combine ingredients and hold them together. This gives food its structure and prevents it from falling apart.

Leavening: Eggs trap pockets of air in foods, causing them to expand during heating. This helps foods puff up or rise, giving baked goods like soufflés, angel food cake and meringues their volume and light, airy texture.

Moisture: The liquid from eggs is absorbed into the other ingredients in a recipe, which helps add moisture to the finished product.

Flavor and appearance: Eggs help carry the flavors of other ingredients and brown when exposed to heat. They help improve the taste of baked goods and contribute to their golden-brown appearance.

Eggs serve several purposes in baking. Without them, baked goods might be dry, flat or flavorless. Fortunately, there are plenty of egg alternatives.