I have heard that this will create a more tender end product.
Eggs – the effect that cooked sieved egg yolks added to pastry dough will have on the final product
cookieseggspastrytenderizing
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Best Answer
I have seen some blogs (without any references) that some old European recipes utilise hard boiled eggs, for Cakes & Sablé. It is mentioned that it is used to reduce the gluten binding together too much. I would guess it works similarly to gnocchi, the quantity of mashed potato mixed in the flour reduces the gluten leaving a soft pillowy texture.