At 160°F, a whole egg transforms from a liquid into a structural net that holds your cake together, lifts your muffin, and seals your cookie against crumbling apart. That's not a metaphor. It's actual protein chemistry, and it's the reason swapping eggs in baking is more complicated than swapping them in scrambled eggs. In a skillet, an egg is just an egg. In a batter, it's … [Read more...] about What Eggs Actually Do in Baking, and the Substitutes That Can Replace Them