Egg (for the dough)

Description

Eggs for baking are a product with a delicate, slightly buttery flavor and a smooth, creamy consistency of the white and yolk; they have a smooth shell that ranges in color from white to brown. In the kitchen, they provide structure, moisture, and richness of flavor, and after baking, they give a nice golden crust. Nutritionally, eggs are a source of high-quality protein, healthy fats, and vitamins A, D, E, K, as well as B vitamins, choline, and lutein, which support brain function, vision, and metabolism. In baking, they act as a binder, emulsifier, and leavening agent, improving the flakiness, structure, and volume of cakes, sponge cakes, creams, and cookies. Store in the original packaging in the refrigerator, preferably in the middle section, do not wash before storing, and use within the expiration date (usually a few weeks). For baking, it is recommended to use eggs at room temperature for better ingredient integration and even aeration of the mixture.