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    Eggs:

    In home baking, neither the shell color nor the grade of egg matter. The size standard recipes call for is large unless stated otherwise. Eggs perform many functions – leavening, binding, thickening, coating or glazing, emulsifying, moisturizing or drying, and adding color, flavor, and nutrients to the finished product. Eggs also may be used to retard  crystallization in some frosting.
    

    Egg wash:

    A thoroughly combined mixture of 1 whole egg, egg yolk, or egg white mixed with 1 tablespoon cold water or milk. This mixture is brushed on the unbaked surface of breads, pastries, or other baked goods just before baking to provide a rich color or gloss to the crust. 
    

    Egg yolk:

    The yellow center portion of a whole egg; an emulsifier contaning lecithin, vitamins, lutein, fat and choline.
    

    Elasticity:

    Capable of recovering shape after stretching; developed gluten in dough is elastic.
    

    Emulsify, Emulsifier:

    An ingredient such as an egg that, when beaten with two non-mixing ingredients like oil and vinegar, will hold them in a suspension so they do not separate.
    

    Enrich:

    To improve the nutritional value of an ingredient or food. Baked goods may be enriched by using milk, enriched flour, whole grain flours, eggs, soy protein or flour.
    

    Equipment:

    Hand or electrical tools and appliances needed to accomplish a task, craft or job.
    

    Equivalent:

     Equal or the same (Ex: three teaspoons is equivalent to one tablespoon).