hi guys I'm Claire from the KY kitchen and this is 10-sec living and today I'm going to talk to you about baking with eggs and I thought the easiest way to sort of Show an example of this was actually to bake three cakes all the same recipe but with different amounts of eggs so this is my control this is my base recipe so this is a cake um it was baked with basically three eggs so this makes two cakes this is like one and 1/2 eggs right here this is only made with one egg so it has a little bit less egg in it and this one is made with two eggs so it has extra egg in it so for our control I'm just going to pull out a slice and you can see this is what the ideal buttercake looks like so it has a really nice even crumb if I touch it it's really moist it's not too high it's all kind of even and you can just see that it's sort of formed really uniformly it looks really nice and now moving on to our guy that has a little too little egg so it doesn't have enough egg in it so you can see this looks a little bit drier it feels drier and the crumb is more compact so it's a little bit denser and a little heavier as well and here's our guy with a little too much egg in it it's really spongy you can see it's just this giant it's risen way higher than the other ones this one's still moist I mean this will still taste fine but you can just see that there's a few there's larger bubbles in the crumb structure and it's just risen a lot higher and it kind of is a little bit spongier so what this is meant to sort of make an example of is the idea of baking with eggs and what sort of the proper amount of eggs are and to understand that you need to understand what eggs actually do in the recipe so eggs provide Three core things first they bind so they really sort of bring the whole batter together they hold everything together and that's because of the protein in the egg whites secondly they provide lift so when you bake something with eggs it sort of adds a little bit of a pop to it so that's why for instance our extra egg here is a lot spongier and a lot higher as as well and then thirdly the yolk provides richness and moisture so if you're using a lot of egg yolks you're going to get something that's really dense really rich and so what's kind of happened here is you can see in the one that doesn't have enough egg it's gotten a little flat and sort of tired it doesn't have that lift that the eggs provide it doesn't have that same moisture content that the eggs provide so it's going to be a little drier a little more crumbly and it's just going to have a sort of heavier texture the one that has too many eggs it lifted a little too high and then also what happens is it takes on a spongy rubbery texture it's kind of funny if you ever do bake with way too many eggs it'll almost feel like you could bounce the cake off the floor it gets really spongy and really rubbery so sort of dry in its own way but mostly it just has a very odd texture if you want something that's moist with a small crumb and the perfect amount of lift you want to use the right amount of egg so that is what this one is doing here well I hope this kind of clarified things for you it certainly was fun for me to sort of test it out and see what happens but that's sort of the basis of how you work with eggs and why it's so important to make sure to use the right amount when you're baking for more ideas like this one check out my blog the kittykitchen.com