How many times have you wondered if your eggs are causing problems when baking?

Bakers know the secret–better eggs bake better.

Why?

It’s all in the chemistry.

Bonnie sent a text to me a few months ago sharing that our eggs helped make her muffins better.

Then, Jamey said he was using our eggs to bake his mother’s pound cake recipe, Jaylen was going to bake, too…

Ever since, I’ve been wondering why do bakers like fresh eggs.

So, their comments inspired me to search and write this post today to explain. Thank you!

Why Quality Eggs Make Muffins Better:

1. High Water Content
   Eggs are about 75% water—so whisk it incorporate evenly. During baking, water turns to steam soften the crumb.
2. Fat in Yolks Adds Richness
   The yolk contains fat, which adds a smooth, tender texture and helps prevent the muffin from drying out–plus the oil/butter, does, too..
3. Emulsification
   Egg yolks contain NATURAL lecithin (I guess soy lecithin is the cheap version?). It helps blend fats and liquids smoothly to prevent dryness.
4. Protein Locks in Moisture!
   As muffins bake, egg proteins become solid, helping the muffin become firm while trapping moisture inside the crumb. .

So, then I wondered, why are our pastured eggs better than eggs from the grocery store when it comes to baking?

Here are my 4 hypotheses–see if you agree:

They’re Fresher – Usually within the week from lay

More Protein – Thanks to a bug-filled pasture diet

Richer Yolks – Pastured nutrition equals more flavor, more moisture

Nutrient Boost – Sunshine, greens, excellent feed, and foraging = more vitamins. (Great excuse to eat another muffin, right?!)

Now go to the Farmers Market or Mighty Oak Market, pick up some pastured eggs and make some muffins this week with more appreciation for the many benefits of eggs.