Adding sugar to eggs when baking serves several important purposes:
Sweetness: Sugar is a primary sweetener in most baked goods. It adds sweetness and enhances the overall flavor of the final product, making it more enjoyable to eat.
Tenderizing: When sugar is combined with eggs, it interacts with proteins in the eggs to create a more tender texture in the baked goods. This is particularly important in recipes like cakes and cookies where a soft and delicate texture is desired.
Structure and Stability: Sugar helps in creating the structure of baked goods. When sugar is beaten with eggs, it incorporates air into the mixture, which contributes to the overall leavening and lightening effect. This helps the baked goods rise and develop a desirable crumb structure.
Moisture retention: Sugar is hygroscopic, meaning it attracts and holds onto moisture. This property helps to keep baked goods moist and prevents them from drying out too quickly.
Browning: The Maillard reaction, which is responsible for browning in baked goods, is enhanced by the presence of sugar. It gives baked goods a beautiful golden color and adds depth to the flavor.
Flavor and Aroma: Sugar adds its distinct flavor to the baked goods, contributing to the overall taste and aroma of the final product.
Overall, the addition of sugar to eggs in baking is a fundamental step that not only sweetens the end product but also plays a crucial role in the texture, structure, and flavor of the baked goods. The amount of sugar used can vary depending on the recipe and personal preference, but it is an essential ingredient in most baked goods.