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Posted to rec.food.cooking,rec.food.baking,sci.bio.food-science
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What is an "egg" actually doing in a flour recipe (onion rings)anyway?
On Tue, 14 May 2013 16:23:04 -0700, ImStillMags wrote:
> The egg is a binder. It's like glue. OK. Makes sense we'd want glue, since we're trying to get the flour to stick to the otherwise slippery onion rings. A) The egg is a gluey binder. 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 that doesn't hiccup so much. |
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