What is the point of the egg in waffle batter?

Eggs in regards to baking.

From another site:
Eggs are versatile. They can be used in a variety of ways and are an essential part of cooking and baking. They can bind ingredients, as in meatloaf or croquettes. They can also leaven baked high-rises such as soufflés and sponge cakes. Their thickening ability is seen in custards and sauces. They emulsify mayonnaise, salad dressings and hollandaise sauce and are frequently used to coat or glaze breads and cookies. They clarify soups and coffee. In boiled candies and frostings, they delay crystallization. As a finishing touch, they can be hard-cooked and used as a garnish. Their versatility makes eggs an “anytime of day” food – morning, noon or night!

@rangerr Fluffiness…no taste difference will be noted. I have accidentally & intentionally done this with a few cookie recipes. Most turn out the same!

Plus without them you wouldn’t have Eggo® waffles.
“Leggo of my O” just doesn’t have the same ring to it.

@AstroChuck I’d give you a million lurve for making me laugh tonight if I could.

:)

me too AC! I was wondering how you came up w/that one so fast!

Guess I just like waffles.

@AstroChuck No. I have Eggo type waffles in my home and it still didn’t occur to me ;) Guess you must just be loaded with kookiness!

That and a lot of gas.

got me again…I was not expecting that! ;P

They definitely thicken and make things fuller and fluffier, though they might not affect the taste.

I remember one time my mom made chocolate chip cookies and forgot the eggs. The cookies had pretty much the same flavor, but they were hollow inside and very crunchy…needless to say, it was weird. I do find eggs disgusting, but they seem to be needed in most forms of baking. I just try not to think about it… :)

Though it boggles my mind as to who was the first person who thought “hmm…I want to make a sweet dessert cake. I know, I’ll crack open a chicken’s egg and add the contents because what better combination is there than gooey sulfuric cholesterol-filled chicken’s eggs and sweets!” :\

For mos thiings in baking, eggs add body and binding. You don’t need them as much in waffle because the milk makes the flour bind, but they stll add body. My husband beats the egg whites and adds them separately which makes for very fluffy waffles.

In my recipe, you separate the eggs, whip the whites and fold them in to create a lot of lightness in them. You can’t do that without eggs.