In pastry, some ingredients are absolutely essential—and eggs are one of the most important. Whether used whole or separated into yolks and whites, the egg is a true culinary multitasker.
It contributes to structure, texture, flavor, color, and plays a vital chemical role in the success of recipes. For anyone looking to improve their baking—especially at a professional level—understanding eggs is key.
In this guide, we’ll explore:
Eggs are widely used in pastry primarily for their functional properties. Thanks to their high protein content, eggs help:
These properties vary depending on whether you use the yolk, the white, or the whole egg—knowing how each works is crucial for every pastry chef.
Egg yolks are valued for several reasons:
The lecithin in egg yolks helps bind water and fat. This is key for creating smooth custards, stable mayonnaise, or butter-rich creams.
Yolks give pastry creams, doughs, and glazes a warm golden hue—perfect for brushing over viennoiseries or tart shells.
Yolks enhance flavor and provide tenderness and richness, especially in shortcrust pastry, brioche, or pastry cream.
Why blanch yolks with sugar?
Blanching yolks with sugar helps:
Important: Don’t leave sugar sitting on yolks too long without mixing—it can “cook” the yolks and cause unsightly lumps.
Perhaps the most technical part of the egg, whites require care and precision:
Whipped egg whites trap air, creating a light and airy structure—ideal for meringues, soufflés, and sponge cakes.
Once heated, whites coagulate and help firm up mixtures—great for génoise, dacquoise, and more.
Unlike yolks, whites bring little flavor, making them perfect for delicate recipes like fruit mousses or citrus soufflés.
Depending on the recipe, you may need:
In choux pastry, for instance, whole eggs are essential. The water content hydrates the dough and generates steam, allowing the pastry to puff beautifully.
These numbers matter, especially when scaling recipes for professional kitchens.
Eggs are perishable and can carry pathogens, especially on the shell. Follow these hygiene rules:
For recipes with raw eggs (e.g., mousse, tiramisu), refrigerate at +4°C (39°F) and consume quickly.
Pasteurized egg products (yolks, whites, whole eggs) offer advantages in professional settings:
But there are drawbacks:
As you’ve seen, using eggs in baking is not just about cracking them into a bowl.
Eggs are a complex, powerful ingredient that deserve careful attention at every stage of your pastry process.
At VoilaChef, our expert chefs guide you through every egg-based technique—custards, doughs, cakes, flans, soufflés, meringues, and more.
→ Explore our pastry science classes and sharpen your skills with professional guidance from France’s top chefs.
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