Why Eggs Are Used in Donuts
Eggs add structure, moisture, and richness to donut dough. The proteins help set the crumb during frying or baking, while the fats and emulsifiers create a softer, more tender bite.
Types of Donuts That Use Eggs
Most traditional yeast-raised and cake-style donuts include eggs. Enriched doughs, such as Berliner or Boston cream donuts, rely on eggs for a smooth, custard-like interior. Some vegan donuts replace eggs with flaxseed, applesauce, or commercial egg replacers.
What Happens When You Remove Eggs
Omitting eggs can make donuts denser, drier, or more fragile. Without the emulsifying effect, the crumb may be crumbly, and the crust less golden. Some recipes use extra fat or binding agents to compensate.
For more on the role of eggs in baked goods, see this Bon Appétit guide.
