Eggs (whisked)

Eggs are a versatile ingredient consisting of a yolk and white encased in a shell, used in baking for structure, leavening, and richness, as well as being cooked and eaten on their own in countless preparations. Their proteins coagulate with heat, allowing them to bind, thicken, and set mixtures like custards and batters. Egg size can affect the outcome of recipes, since most baking measurements assume a standard size.

Whisking incorporates air, making the whisked form lighter per cup than the same ingredient unwhisked.

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