Which role do eggs serve in batters and doughs?

• A. Lighten batters and doughs and bind ingredients
• B. Color the batter
• C. Provide moisture only
• D. Add sweetness

Answer: (B)

Eggs in batters and doughs perform several important roles that shape texture and structure. When you beat eggs into a mix, they trap air and lift the batter as it bakes, helping it become lighter. The proteins in eggs then coagulate during baking, acting as a binder that holds the ingredients together and gives the batter or dough its structure. They also contribute moisture and richness from the liquid and fat in the egg, with the yolk adding a yellow color. However, color is a visible effect rather than the main function. So the best description is that eggs lighten and bind, with moisture and richness as additional benefits.