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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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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?
My kid and I am just learning how to cook, and I keep seeing these
recipes that call for "an egg". http://www1.picturepush.com/photo/a/...g/12981834.jpg For example, we were making onion rings today and found this: http://www.bhg.com/recipes/how-to/co...e-onion-rings/ Seems to me, except for the seasoning, the egg & milk aren't any better or worse than equivalent amounts of water ... but maybe I'm missing something. QUESTION: What 'does' the egg actually do in these recipes? |
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