Whether they are added whole, separated, or beaten, eggs are a principal element in pastry making. The water content of eggs acts as a binding agent for the ingredients, and eggs contribute to the soft, airy consistency of pastry. Although they are generally available in varied weights and sizes, it is preferable to use smaller eggs, weighing 1 3/4-2 oz / 50-55 g, for pastry recipes. Eggs must not come into direct contact with salt or sugar, unless they are being beaten vigorously, for they will cause lumps.
