Raw Egg Protein Content: What You Need to Know About Eggs in Baking

When you crack an egg into your cake batter, you’re not just adding moisture—you’re adding raw egg protein content, the concentrated source of structural and binding power in baked goods. Also known as egg white protein, it’s what helps cakes rise, holds fillings together, and gives meringues their crisp shell. But here’s the thing: that protein doesn’t just vanish when you bake it—it transforms. And if you’re using raw eggs in frosting, tiramisu, or homemade ice cream, you need to know what you’re working with.

Raw eggs contain about 6 grams of protein per large egg, mostly in the white. That protein unfolds and rebuilds when heated, which is why your pavlova holds shape and your cheesecake sets firm. But if you’re skipping the bake step—like in some no-bake recipes—you’re relying on that raw protein to do the job. And that’s where safety comes in. The FDA says about 1 in 20,000 eggs carries salmonella, and while that sounds low, it’s not worth risking when you’re serving kids, pregnant people, or the elderly. Pasteurized eggs are the quiet hero here—they give you the same protein, same texture, without the worry. You can find them in most grocery stores now, right next to the regular cartons.

And it’s not just about safety. The protein in eggs also affects texture. Too much, and your fudge turns rubbery. Too little, and your cake crumbles. That’s why recipes are so precise. If you swap egg whites for yolks, you’re changing the whole game—yolks add fat and richness, whites add air and structure. Even the temperature of the egg matters. Cold eggs don’t whip up as well, and room-temp yolks blend smoother into batter. It’s all connected.

Look at the posts below. You’ll find guides on fixing weeping pavlovas, storing mascarpone for tiramisu, and why fudge turns chewy—all of them tied back to how eggs behave. Some posts warn you about raw egg risks. Others show you how to substitute them safely. And a few even dig into why some bakers still use raw eggs, despite the warnings. There’s no one-size-fits-all answer, but there’s plenty of real, practical advice to help you bake smarter—not harder.