What is an "egg" actually doing in a flour recipe (onion rings)anyway?
On Tue, 14 May 2013 17:31:13 -0700, Pico Rico wrote:
> You don't need to use egg, but it provides some volume.
OK. I guess the egg would provide more volume than,
say, water.
PS: Sorry for the duplicate posts; I wrote to the aioe server
admin Paolo, to see if he can debug why that happens. I'll use
a different server for this response.
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