Eggs and milk are common ingredients found in many dough recipes. When added to dough, eggs and milk affect the structure, texture, flavor, appearance, and performance of the dough during baking. Understanding the roles these ingredients play will help bakers better control outcomes and troubleshoot any issues with their baked goods.
The Effects of Eggs on Dough
Eggs are an emulsifier – they help bind ingredients together and add structure. Specifically, eggs provide the following effects in dough:
Leavening
Eggs help dough rise higher thanks to the air beaten into the eggs before adding them. As the egg proteins bake, they trap and hold pockets of air in the dough which causes oven spring.
Structure
Eggs act as a binder, creating cross-links between proteins in the flour (gluten) and themselves. This strengthens the gluten network, resulting in a more elastic, structured dough that can stretch without tearing.
Moisture
Eggs add moisture to dough. This keeps dough soft and pliable, which is especially important for recipes with little or no water added like shortbread. The extra moisture also prevents baked goods from drying out.
Richness
The fats in egg yolks give dough a richer flavor and texture. Egg yolks also contribute to browning in baked goods by reacting with other ingredients at high heat.
Color
Eggs promote browning through the Maillard reaction. The proteins and amines in eggs accelerate this reaction between sugars and amino acids, enhancing the golden brown exterior in baked items.
Tenderization
Eggs help relax the gluten network. This creates a more tender, soft, and cakier texture than would result without eggs.
The Effects of Milk on Dough
Like eggs, milk also adds moisture, richness, and tenderization. Specifically, milk provides the following attributes:
Moisture
The water in milk hydrates flour proteins and allows them to move freely to form gluten. Milk is often added when there is minimal water in a dough, like for biscuits, scones, and cookies. The proteins and sugars in milk also retain moisture, preventing baked goods from drying out.
Tenderization
The sugars and proteins in milk interfere with gluten development. Lactose and casein inhibit the formation of long gluten strands, resulting in a more tender crumb.
Richness
Milkfat contributes richness because of its smooth, creamy flavor and mouthfeel. Whole milk will give the most richness compared to low-fat or skim varieties. The natural sugars in milk also add sweetness.
Browning
Lactose sugars caramelize and undergo the Maillard reaction during baking for pleasing browning.
Flavor
In addition to general richness, milk adds a slight dairy flavor. Fermenting the milk first (like sour cream, buttermilk, yogurt) provides tanginess.
Leavening
Milk reacts with baking soda to produce carbon dioxide bubbles that leaven quickbreads, pancakes, and other baked goods.
Food Safety
The low pH of cultured milks like buttermilk helps retard growth of pathogens. This allows batters and doughs to be held safely for longer periods before baking.
How Eggs and Milk Interact in Dough
When eggs and milk are used together in dough, their effects build upon each other synergistically:
Moisture
Since both ingredients add hydration, using the two together keeps dough supple and prevents baked goods from drying out.
Tenderness
The combination of eggs and milk tenderizes more than each ingredient alone for a super soft, cake-like crumb.
Richness
The fat from eggs and milk amplifies the perception of a rich, indulgent product.
Rise
Eggs provide lift, while milk reacts with leaveners. Together, they maximize oven spring.
Browning
Lactose and egg proteins undergo the Maillard reaction and caramelization faster than with just one.
Structure
Eggs give structure while milk softens gluten. When balanced properly, the result is dough just strong enough to hold its shape after rising.
Here is a table summarizing the effects of eggs and milk on dough:
| Effect | Eggs | Milk |
|---|---|---|
| Moisture | Adds hydration which improves dough handling | Hydrates flour proteins to form gluten; retains moisture in baked goods |
| Tenderization | Relaxes gluten strands resulting in a softer crumb | Sugars and proteins inhibit gluten development |
| Richness | Fats in yolk provide richness | Milkfat contributes creamy flavor and texture |
| Leavening | Beaten eggs trap air; proteins set structure around air pockets | Reacts with baking soda to produce carbon dioxide |
| Browning | Proteins undergo Maillard reaction | Lactose caramelizes and undergoes Maillard reaction |
| Flavor | Minimal flavor impact | Provides dairy flavor |
| Food Safety | No impact | Cultured milks inhibit pathogen growth |
Ideal Egg to Milk Ratios
The ideal ratio of eggs to milk depends on the recipe and the characteristics you want in the final product. Here are some general guidelines:
Cookies
Use equal parts egg and milk by volume, such as 1 egg : 1⁄4 cup milk. This produces cakey cookies with structure to hold their shape. Increase milk for chewier cookies or eggs for cakier cookies.
Muffins
Use twice as much milk as eggs by volume, such as 1 egg : 1⁄2 cup milk. The extra milk creates a moist, tender crumb while the egg provides some structure to avoid melting into a pancake.
Pancakes
Use twice as much milk as eggs by volume, such as 1 egg : 1⁄2 cup milk. The extra milk reacts with the baking powder for good rise. The egg lends enough structure to achieve fluffy yet stable pancakes.
Cakes
Use equal parts egg and milk by volume for white cakes, such as 1 egg : 1⁄4 cup milk. For chocolate cakes, use slightly more milk – around 11⁄4 cups milk per egg. Too many eggs can make cakes rubbery while extra milk ensures tenderness.
Quick Breads
Use 1 egg : 1 cup milk by volume. Quick breads need the moisture from plenty of milk to offset Dense, dry results from extra eggs. A modest egg amount prevents too much rise for a pleasant dense texture.
Yeast Breads
Use milk and eggs sparingly – just 1-2 eggs and 2-3 tablespoons milk per loaf. Too much leads to an overly enriched dough that cannot support proper rise. The small egg and milk addition provides enough tenderness, browning, and richness.
Pastries
Use equal parts egg and milk by volume, or slightly more milk, such as 1 egg : 1⁄3 cup milk. This ensures pastries puff up flaky and tender without getting dense or misshapen from excess egg.
Signs of Too Many Eggs or Milk in Dough
It’s easy to overdo it when adding eggs and milk to dough recipes. Look for these signs you may have too much of one or the other:
Too Many Eggs
– Dry, dense texture
– Rubbery, tough crumb
– Dough resistant to rising
– Unbalanced flavor, tastes overly eggy
– Excess browning on crust
Too Much Milk
– Pancake or mushy interior
– Lack of structure
– Fails to bake through
– Raw flavor from uncooked batter
– Minimal rise and spread
– Falls apart or deflates when baking
Tips for Balancing Eggs and Milk in Dough
Follow these tips when adding eggs and milk to dough:
– Stick to recommended ingredient ratios for the recipe type
– Weight ingredients for accuracy versus volume measures
– Scale back milk and eggs equally if dough is too slack
– Add an extra egg if dough won’t hold its shape
– Substitute buttermilk for milk to improve rise
– Use whole eggs instead of just yolks for structure
– Whip eggs before adding to maximize leavening
– Brush excess egg wash off dough before baking
– Bake dough immediately after mixing to prevent deflating
Recipes Showcasing Eggs and Milk in Dough
Try baking these recipes to see firsthand the magic eggs and milk work in dough:
Classic Pancakes
Fluffy pancakes need the lift from whipped eggs along with the tenderizing power of milk.
Blueberry Muffins
The double dose of milk creates a soft, moist interior. Eggs lend structure to support the blueberry filling.
Sugar Cookies
A balance of milk and eggs yields stiff but malleable dough that holds its shape after cutting.
Chocolate Cake
Take advantage of extra milk for an ultra moist, decadent crumb against the rich chocolate.
Cinnamon Rolls
Eggs allow the dough to stretch thinly and hold the cinnamon filling while milk keeps it tender.
Conclusion
Eggs and milk work synergistically in dough to create lift, tenderness, moisture, richness, and appealing colors. Finding the right ratio and balance is key for your desired baked good. When used properly, these simple ingredients perform magic through chemical reactions like protein cross-linking and the Maillard reaction. Understand their mechanisms and adjust quantities as needed for perfect execution every time.