Egg (shortcrust pastry)

Description

Eggs in the context of shortcrust pastry bring a delicate, buttery sweetness and a golden sheen; the yolk adds rich color and flakiness, while the egg white helps bind the dough, giving it a compact yet crumbly structure. Once baked, the crust is golden and gently crispy, while the interior is crumbly and soft. Nutritionally, eggs provide high-quality protein, vitamins A, D, B group (especially B12), choline, and minerals such as selenium and iron; they also contain fats, including beneficial components for the brain and vision (lutein, zeaxanthin). However, they should be consumed in moderation due to cholesterol. In pastry, they serve as an emulsifier, binder, and coloring agent, suitable for both sweet tarts and savory shortcrust bases. Eggs should be stored in the refrigerator in their original packaging and used within a few weeks; raw shortcrust pastry can be kept chilled for up to 48 hours or frozen for a month, while baked goods should be kept in an airtight container at room temperature for 1–2 days or in the refrigerator for 4–5 days.