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Aeration in relation to eggs refers to the process of incorporating air into egg whites or whole eggs, typically through whipping or beating. This process increases the volume and creates a light, fluffy texture, which is essential for achieving the desired consistency in recipes like meringues, soufflés, and sponge cakes. The air bubbles help to stabilize the structure of the mixture, allowing it to rise during baking. Proper aeration results in a better rise and a lighter final product.

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