This is How Eggs Affect Bread Dough | How to Use Eggs in Breadmaking

We all use eggs in our bread dough from time to time. But do we ever question the effect it may have on the dough? And which part of the egg does what? These questions have been increasingly popping up in the comments section under some of my videos. And I started asking the same question myself.
Usually, the same bread dough that contains egg also contains sugar and fat. So, it is more used in enriched dough - be it brioche buns or cinnamon rolls. Most of the time they all contain the whole egg.
I decided to make four breads and I kept it simple with just flour, water, yeast, and salt. One was made without egg as a benchmark. One with a whole egg. One with just the egg white and the last one with only the yolk.
There are some things to consider when writing a recipe that contains egg. First. Is the water and fat content of it. A whole egg is 75% water and 9% fat. An egg yolk is 50% water and 30% fat. And an egg white is 90% water and basically 0% fat. We can adjust the water and fat content in the final dough using these percentages and applying them to the baker’s percentage dough recipe calculations.
But perhaps even more importantly than the calculation is the question of what the egg brings to the final product?
📖 Read more here ➡️ www.chainbaker.com/eggs/
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🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
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🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
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🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
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Chapters
0:00 Intro
0:41 Egg stats
1:05 Example dough ingredients
1:55 Mixing
4:27 Proofing & folding
6:34 Shaping
8:29 Side by side comparison
9:40 The crumb
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#Bread #Baking #ChainBaker
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Disclosure
I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.

[@ChainBaker]

📖 Read more in the link below the video ⤴ 🌾 If you would like to support my work click here ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/

[@ChainBaker]

Thank you so much! 🤩

[@caramelobear1952]

Can fresh cream be used to bake cakes and biscuits.

[@ChainBaker]

I don't see why not.

[@MAsadali3538]

Please make a vedio on different bread preservatives as well.

[@kdstoffel7574]

Fun fact: The egg you had spinning in the intro was cooked. No uncooked egg will spin like that. If you’re ever not sure if an egg is cooked or raw, spin it. The unstable yolk throws off the balance in an uncooked egg and it simply won’t spin more than a few wobbly turns. 😉

[@ChainBaker]

You got me 😁

[@virginiavoigt2418]

My mother always penciled an "X" on her cooked eggs and so do I. But it's great to know an easier way.

[@mariusgreeff3143]

The same apply for rotten eggs. Uncooked rotten eggs also spin. That's a test for rotten eggs.

[@wolfman773]

Egg professional 😂

[@crownenvmr]

@@wolfman773 an eggspert*

[@abdullahg2711]

I could never be so much be happier that I found such a channel that teaches you in great detail. I’m trying to improve my baking skills and you helped me so much to understand the science behind it. Keep it up!👍🏻

[@acmaras]

I have been baking bread for forty years now and I still have learned a lot from you since I've started watching your videos. Thanks for being one of my teachers!

[@ChainBaker]

That is what I love about baking. There is always something to learn and I learn every time I make one of these videos :)

[@fizakusnin2961]

@@ChainBaker I really really want to know why my bread smells sour. I always follow exactly the same amount every recipe has ever showed me. Including the yeast of coz (I think the yeast is the cause of the sourness which is too strong to me). How to avoid / control that? Still in my journey to bake perfect breads for my family 😢. (I bought a bread maker just for the sake of helping me kneading the dough - coz I am terrible at that. But still, no sign of success, yet 😂)

[@arieltab]

As someone who bakes as a hobby, I love how your channel is to the point, and clearly does side by side comparisons. Great videos.

[@ChainBaker]

Cheers! :)

[@beinerthchitivamachado9892]

Another banger video. I appreciate the fact that you're so thorough and taste as well as open them up to show us. It's very important to know WHY we're using an ingredient and what effect it has on the final product.

[@ChainBaker]

Cheers, Beinerth! :)

[@laner989]

My favourite thing about using Egg, is that the Bread stays fresh far longer 3 to 4 days. I much prefer home made bread for sandwiches, but making bread daily becomes a chore, for me making bread twice a week is a real time saver. Love the informative video's, have a great day.

[@j.d.3269]

Making bread daily with a bread maker is a piece of cake.

[@Fermentable]

If you'd like to reduce further time, you can cold retard a loaf in the fridge to be baked mid-week. One day prep both loaves, bake one and save the other in the fridge to bake later in the week. The longer proof may give you a more developed flavor. Yeasted dough bread loaf can be proofed in the fridge for days, similar to sourdough, to bake at a later time. Just be sure to monitor the dough’s temperature and adjust the proofing time accordingly to achieve the best results.

[@PotatoMcWhiskey]

You should definitely look into cutting these down into super short 1 minute videos to post on tiktok and youtube shorts as well, your videos are incredibly well produced, shot and written. Would love to see a series on some cultural and historical breads, like unleavened bread etc. A video on a whole bunch of different glazes would be awesome, like Control load(no glaze) water, water+sugar, Egg wash etc

[@silverkittyzen]

No, please! Those shorts are for entertainment...not educational. He actually teaches us in great detail.

[@ChainBaker]

Yes, historical breads are on my list. Next week I got a video coming with 15 different glazes 😁 and yeah shorts are just too short for me. There is no way I could explain anything valuable in one minute.

[@HowardBaileyMusic]

Please...no, never tiktok

[@ChainBaker]

😁👍

[@PotatoMcWhiskey]

@@ChainBaker Shorts are just for getting people interested in watching your full videos!

[@vittoriabakes]

I just have to comment that your channel is absolute gold! These are the questions that my brain is always asking in regards to baking bread, and they're all being answered by you in easy to understand, detailed explanations. Thank you for posting these great videos!

[@ChainBaker]

Thank you Vittoria! I'm glad you're finding it useful 😊

[@jmcg5838]

The most efficient and informative series for a new bread baking junkie. Thanks !

[@marthaelenacorral3042]

I'm very glad I found your channel! Your tips and bits on the science behind developing good dough will help me in getting more consistent results on my baking.

[@smyo9327]

Best baking content on KZbin. The detailed knowledge you gives allows one to really bake, not just recipe follow. Thanks!

[@ChainBaker]

🙏

[@pollyjazz]

This was super interesting!😊 With the added advantage of no endless filler, great editing, and no annoying music. I have subscribed.

[@ChainBaker]

Thank you. Welcome to the channel Polly! :)

[@robertyabut989]

Thank you! I appreciate you answering my question!! Keep up the great work!

[@LoriG555]

Awesome! Again the results were not as I expected, but very useful. I did not realize the effect eggs have on the finished bread loaf. Your videos are so helpful. Thank you!

[@oldvlognewtricks]

4:23 - that bowl scraper positioning for the cut is just 😘👌 Your skills are just too good!

[@jeanahollings]

i love your channel! when i have imagined myself making a youtube channel about baking, this is what i had in mind. i love the test runs and comparisons. thank you!!

[@ChainBaker]

Thank you 🙏😊

[@bakerco5286]

Late to finding you but so glad I did. These videos are excellent! Your explanations are all clear and precise - I've watched quite a few of your videos and all have great information. How you explained all the ingredients and used charts to clarify the math in your formulas was excellent. Your write ups on your website are fabulous too! These are some of the best bread tutorials I have ever watched since I began baking about 15 years ago…and believe me, I have watched many a video! Thank you for all the time you have taken to present your wisdom and love for baking bread.

[@ChainBaker]

Cheers ✌️😎

[@SamLuv07]

Underrated Channel... You deserve millions of subscriptions

[@GaryBishop]

Wow! I added 1 egg to my regular recipe and it is 40% taller than usual! Amazing. Thanks for the great comparison.

[@Shafshere]

Love how precise the explanation is! Awesome! (Like how you precisely arrange the bowls :) too)

[@taju999]

this channel is a TREASURE. you have explaned every and each detail I was curious about! thank you so much for making such structured explanations! just perfect!!👏👏👏

[@ChainBaker]

Thank you so much 🙏

[@TheWalkerKJ]

This is by far one of your most informative videos you've done and this lesson has taught me alot. Thank you so much!!!

[@ChainBaker]

Thank you! I got a couple more like this one lined up 👍

[@jannahkhalid1119]

your videos are just what I want to learn about baking breads!I always asked myself these questions but I don't have time for experiments :) Thank you!

[@50sKid]

Awesome dude, truly awesome. I always learn something. I’m totally gonna make some egg yolk sandwich rolls now!

[@ruthdaniel1501]

I couldn't sleep so I watched a couple of your videos. Now I'm hungry! Shalom, and God bless.

[@ChainBaker]

If my videos can have that kind of effect, then my work has been done right 😁 cheers! :)

[@woosheroes494]

Great lesson. Thanks for all your hard work and effort. Appreciated.

[@bluebacio]

You have really opened my eyes. I now know which breads I'll prefer to bake and why. Thanks!

[@BigBootyBatman]

Great testing. This is very valuable knowledge! Will be sure to implement it in my bread experimenting myself

[@mahharteumahseoul1812]

4:22 - 4:24 omg that transition is so smooth!!!! So satisfying!!!

[@stizelswik3694]

Very informative! I am so glad I found this!!!

[@aderitosilvachannel]

Your videos are amazing! Just what I was looking for - seeing comparisons of with and without a specific ingredient, while reducing all other variables to a minimum, just like the scientific method. I've been learning a lot with your videos. Congratulations on your awesome work! I'm, for sure, a new subscriber of yours! :)

[@ChainBaker]

Glad it was helpful! :)

[@skuddush3915]

Great summary for egg use. Egg makes so many things better, from kofta to breads 🤤🤤

[@marcuslee3051]

Love these experiments keep them coming! It makes me think critically about recipes and gives me the knowledge to make bread on my own without looking at recipes over and over. The result with the egg yolk was definitely surprising.

[@ChainBaker]

Thank you :)

[@TheSwede04]

Thank you, You are the only reason that I haven’t given up on working with dough. Working with dough and achieving the desired effect can be a “slippery slope.” (For a Novice) Your videos are incredibly informative and you have explained (With Examples) the many variables that occur during the entire process. My Family is reaping all the benefits your channel has provided. My whole Family thanks you. Keep those Videos coming!!

[@ChainBaker]

You can do it! Happy Holidays to you and your family 🎅

[@mikey19608]

Charlie, as always excellent experiment, your channel is my go to channel to figure out the effect of each ingredient when I need to tweak a recipe.

[@ChainBaker]

Thank you Mike! 🙏 Milk episode dropping in 40 minutes btw 😁

[@simonharris3709]

What a thoroughly satisfying video. Thank you.

[@graphguy]

You do not only a great job on the subject matter, but your video editing is pleasing.

[@ChainBaker]

Thank you so much! :)

[@BrohunGaming]

you content is amazing! every single video is of such high quality, thank you for devoting your time and effort to making these. once again - amazing content

[@ChainBaker]

Thank you so much for the kind words! :) I'm glad you're enjoying it.

[@EngineerNick]

You are a champion thankyou so much. It is so hard to find good clear bread advice on the internet

[@ChainBaker]

Cheers, Nick 😊

[@joypolk3093]

So enjoyed your testing demo! Thanks so much😊

[@ChainBaker]

Cheers! :)

[@brianm3160]

I didn't know I needed this, Thank you!

[@ChainBaker]

Cheers! :)

[@jademendes5572]

Thanks for your incredible work! These comparison videos are really useful 😃

[@ChainBaker]

Glad you like them! :)

[@darlenesummervillr8402]

1100

[@sueturcotte811]

New subscriber and new to bread making. Thanks so much for the excellent information. Looking forward to watching the videos in your library. 🌺

[@ChainBaker]

🙏

[@ruthejimenez]

Great video. Fantastic information. Thank you for sharing your knowledge and interesting experiments.

[@jirehgracepoquita2806]

Thank you so much for this and for everything else! Im looking forward to watching all other videos. 😍

[@ChainBaker]

🤩

[@MyChilepepper]

Thank you for sharing this experiment. I usually put powdered eggs since prepping for the pandemic, I have a lot to go through using three tablespoons for each 500g flour recipe. I noticed the breads were taller and softer with nice crunchy crust.

[@DapoerNjonjaOng]

Thank you for sharing this add my knowledge more about bread and the comparison

[@WhiteOpsDude]

Dude... I'm baking bread at home for some years, good bread but nothing fancy. I've learn so much in this video than in hundreds that I've seen in years so thank you for making this video!

[@ChainBaker]

Thank you! I'm so glad you found it useful 🤜🤛

[@laszlohorvath8637]

Very informative. Thank you!

[@etkrol204]

Man, I have just started watching your videos. Amazing! Thanks a lot :)

[@ChainBaker]

Thank you :) welcome to the channel 🙏

[@katiemillington6951]

Fantastic info ! I have never used fat or egg in my bread & have never been satisfied with the texture, the bread is always doughy....so now I shall definitely try the egg Yolk version.Thank-you !

[@alphacentauri2506]

That was awesome! I always wondered about eggs in baking and you just answered so many of my questions. I love your scientific rendition , Thank you, that was very interesting! 😊🙏💫

[@ChainBaker]

Cheers! :)

[@joshc6699]

Awesome video! So much useful information. This is the one I was waiting for :)

[@ChainBaker]

I got a few more like this one lined up ;)

[@ruthisrael1292]

Love the test very informative!

[@Rae_eLLe]

Came here because I somehow forgot to put eggs in my bread dough and didn't realize until I was kneading that it was tougher than usual. Thanks for the content. Very informative and great to know i didn't just waste my dough!

[@susanmessenger9052]

Awesome video thank you ! This is where I am at the moment with my baking. I am using eggs lately with some added butter for richer doughs - I only use egg yolks as they give colour richness and keeping quality to my final product. Thanks for the statistics at the beginning. I made a note of them in my notebook for later. Cheers from Adelaide South Australia.

[@agemoth]

Awesome and helpful video! I like the look of the bread with the egg yolk only best!

[@GrahamOrm]

Superb. Thanks dude. Wish I’d watched this half an hour ago I’ve just put one in. I’ll be going with just yolk on the next one.

[@miklosroth1560]

The best commentary while making the bread! Top video!

[@kathleenjensen8183]

Thank you for that wonderful comparison of breads. I have been a bread maker since I was married 64 years ago and I loved your video. I will surely watch more of them🤗

[@ChainBaker]

Thank you Kathleen :)

[@dkosmari]

Suggestion for the next episode for principles, is to show the differences in baking temperature. People that are starting off on this bread-making journey might not know yet if their oven is too hot or too cold, so what should they expect if they compensate the "wrong" temperature with adjusting the time?

[@lwilton]

@@saintyafi Warning: David's link has absolutely nothing to do with baking. It is some sort of music video.

[@rob51860]

Excellent instruction...thank you sir

[@Jeepy2-LoveToBake]

Wow - very interesting results. Thank you, Charlie, for taking the time to run this comparison test and sharing this information with all of us. We are all learning so much about baking from you. 🤩

[@ChainBaker]

I should make even more videos like this. Everyone seems to like them. Can't beat some good old principles. Cheers, Lan :)

[@margritkaminsky1470]

@@ChainBaker !

[@tic857]

Thanks for the thorough explanation in your article. I've been trying to wrap my head around some gluten free bread recipes because I could not understand the purpose of the egg and how it factored into hydration.

[@OverOnTheWildSide]

That was awesome, thank you!

[@chishingwong5358]

I love this video much and learnt a lot. Thanks for producing such a high-quality video.

[@ChainBaker]

Thank you 😊

[@bob.hudson]

This channel has been a true blessing, thanks to your wonderful content, the people i bake for are truly happy with homemade bread. We have chickens and i will definitely use our eggs to improve the dough it may become the secret ingredient. May you be blessed for your work

[@ChainBaker]

Thank you so much Bob! :) You can also use butter or oil to make the dough softer. But it's definitely a good use for your eggs. Cheers!

[@GodPlanted]

I was a baker, and I loved your video so much. I subscribed coz of this video. Keep up the good work.

[@ChainBaker]

Cheers ✌️😎

[@mercytackel950]

So much depth in bread making. Please Thanks for the insight. You are now my bread teacher😁

[@ChainBaker]

✌😎

[@carlvaz]

Very helpful experiment; thank you!

[@ChainBaker]

🙏

[@ChristopherShaun]

I loved the way you shot that video. was just so simple yet full of great info.

[@ChainBaker]

Thank you :)

[@ChristopherShaun]

@@ChainBaker do you have a version of a healthy bread roll?

[@ChainBaker]

Not yet. But I am working on some whole wheat recipes for future videos.

[@americanrebel413]

It's interesting to see the differences, thank you for showing us.

[@ChainBaker]

My pleasure 😊

[@marcosavio1020]

Excellent, excellent, excellent test!!! Very interesting results!

[@ChainBaker]

Cheers! :)

[@leosrule5691]

This was very interesting & knowledgeable. Thank you.

[@leosrule5691]

PS.. yesterday i used your Rustic Bread recipe and it was the first time i was able to achieve a semi-edible bread, including using a bread machine.!!

[@philip6502]

Interesting, indeed. 👍 Thanks for yet another lesson. 💯

[@ChainBaker]

Thank you, Philip :)

[@englishtutortime5611]

OMG! Just found your channel and cannot stop watching your videos!! Will you PLEASE do a video on fried dough, specifically doughnuts 🍩? I’d love to see the results of different ingredients and the science behind it. Thank you 🙏🏼

[@ChainBaker]

Welcome to the channel! :) The same principles apply fried dough. Here is my donut recipe btw - kzbin.info/www/bejne/aoqpf52ggd91pdE

[@englishtutortime5611]

@@ChainBaker awesome! Will check it out 🙂

[@googleuserg2685]

Not sure if you have appeared on your other videos but its really nice to actually see who the Chain Baker is in person!! As always thankyou for your wonderful baking tips.

[@ChainBaker]

Just started popping in since the beginning of January :) Cheers!

[@wenwenwenwen9459]

very helpful video, thank you!

[@locater2]

Bro blessings upon you, the time taken for your videos and the knowledge you have is amazing, thank you so much for this, hope you get to a hundred thousand before half the year.

[@ChainBaker]

Thank you so much 🤩

[@fairestcape]

Excellent presentation, very well presented and produced. Thanks for sharing your skills with us keen novices.

[@ChainBaker]

Thank you :)

[@debby5026]

Awesome work 💃🏾 thanks for the information, new subscriber 🥳

[@ChainBaker]

Welcome to the channel ;)

[@hibabadreddine]

Thanks for that comparison!!

[@vernonjennings5921]

I used what I learned from this video to make some bread with egg yolks in it. It was so easy and beautiful and soft and yummy!!! Thanks for sharing!

[@ChainBaker]

Awesome! 🤩

[@AJAA2916]

Wow literally I just asked about this pretty much yesterday and now you provide us with the video, thank you Charlie

[@ChainBaker]

😉

[@AJAA2916]

@@ChainBaker I can vouch for the last bread using only yolks. It is definitely puffs higher than the rest, yesterday I tried to make brioche with only 5 yolks, substituting all the whites with milk and I got a really puffed up brioche!

[@ChainBaker]

You were quick to make that! Glad to hear that it was a success!

[@AJAA2916]

@@ChainBaker question, do we always need to fold dough during bulk ferment? when do we must and when we must not? especially when the dough is going for a long bulk ferment in chiller

[@ChainBaker]

Here is my folding video - kzbin.info/www/bejne/ZoGbY5WHeb-Gd6c It is not always necessary. But even cold bulk fermented dough can be folded to increase tension.

[@islander2076]

As someone interested in baking only recently, I thought egg white is the one improving the bread rise (I got this impression from recipes of castella cake in which whipping the egg white until frothy is the key) , so it is a surprise for me to see your result. I really enjoy watching your channel and find your videos highly informative and right to the point.

[@jvallas]

Very interesting! (The one dough I use only yolks for is panettone, simply because that’s the standard recipe.)

[@glendagraves1637]

Good info. Great job. Very clear and useful info. Thanks.

[@ChainBaker]

Glad it was helpful! :)

[@carrierowlison]

You are a life saver! Thanks for this video. I will definitely be adding egg to my bread now. I saw a recipe adding vinegar saying it keeps it fresher for longer..what are your thoughts on that.

[@baralar57]

Thanks. That was informative.

[@joyoadvance8032]

This channel is awesome. You earned my sub

[@ChainBaker]

Welcome aboard! ;)

[@ruthdaniel1501]

Thank you for your videos! I learned to bake bread in 1968, from my grandmother. I love baking bread ... it's almost therapeutic, working and kneading warm dough. I always use only the yolk, and my breads are fluffy inside and have a crispy crunchy outside. Sometimes I glaze the outside with the egg white, particularly if I want to sprinkle sesame or poppy seeds on top. Leftover whites get mixed with whole eggs to make a fluffy omelet!

[@ChainBaker]

Thank you, Ruth! :)

[@ruthdaniel1501]

Just thought I'd share a little story with you. Yesterday I made a loaf that I called Honey Wheat. I used milk and a whole egg, and a ratio of about 1/3 wheat flour to 2/3 white bread flour. . Can honey freeze? Something weird had happened to my honey and it had nearly crystalized in the jar! I couldn't get it out, so I used maple syrup and a drop of vanilla extract. The bread came out so soft and fluffy, and so very delicious! Shalom! God bless!

[@kevinu.k.7042]

@@ruthdaniel1501 Warm the honey in it's jar in a pan of hot water... then stir. It will redissolve the crystals. My Gran always used to say this only works if you suck the spoon afterwards.

[@ruthdaniel1501]

@@kevinu.k.7042 Thanks so much for the tip, and the laugh. I will surely not skip the last step!

[@ruthdaniel1501]

Kevin, I lived most of my life in Florida, and always ate Orange Blossom Honey, which has a slightly tangy citrus-y flavor. But a few years ago, I moved to a small town in deep south Texas, right on the Mexican border, and haven't been able to find Orange Blossom Honey. Here, the bees make honey out of Mesquite, Guajillo, and Wild Flowers. If you don't know, mesquite is a tree that gives a smokey nutty aroma and flavor to BBQ or grilled foods (similar to hickory). Guajillo is a mildly spicy dried pepper that is used a lot in Mexican cuisine. The honey is delicious, and a bit smokey -- very different from Orange Blossom Honey. I hope some day you can try it. Shalom, my friend! God bless!

[@HowardBaileyMusic]

I really like your comparison videos. I going to add a yolk to my next loaf of sandwich bread. I would like to see a similar video comparing ingredients and technique for making the BEST toast.

[@ChainBaker]

Here's a good one - kzbin.info/www/bejne/eYCqi4KkbreXr8U :)

[@hsudhakar4274]

This was so interesting and informative. I have always wondered why the dough with egg yolks produced larger loaves. Now I know.

[@gregargo1898]

Wow! Great experiment... enlightening.

[@richardnoordhoff4288]

Thanks for your effort, very help full.

[@ChainBaker]

🙏

[@SuperVolsung]

Well presented content as always. My bread has improved 10 fold using the techniques and theory I've seen in your vids.

[@ChainBaker]

That is awesome! I'm glad I can play a part in your baking experience. Cheers :)

[@IceGoddessRukia]

I found this channel because when I fast I torture myself. Thanks for doing what you do man, I've learned a lot!!

[@ChainBaker]

Cheers! :))

[@mikealvas]

Definitely an eye opener. Gotta try the egg yolks for myself.

[@ChainBaker]

Let me know what you find 👍

[@CarlosMoraesCom]

I never thought I would find such a scientifical bread-oriented channel in 👏

[@ChainBaker]

Well, I'm not much of a scientist, but I do believe what I see. And these side by side experiments are enough proof 😄

[@CarlosMoraesCom]

exactly. your method is like scientific experiments. never saw it before.