I just made some Jiffy corn muffins, which required me to have an egg. What is provided by chicken eggs that couldn’t be separated out and pre-measured into the pre-packaged muffin mix? Could you use eggs from other birds if they had around the same volume? Using eggs when you make cookies from your own flour and baking soda and chips makes sense, but why are they also needed for pretty much every other pre-mixed baking product?
This is about cooking, so it’s starting in Cafe Society, but I’m looking for a more technical rather than artistic answer so maybe it would run better in GQ.