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Old 15-05-2013, 02:23 AM posted to
sf[_9_] sf[_9_] is offline
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Default What is an "egg" actually doing in a flour recipe (onion rings) anyway?

On Tue, 14 May 2013 16:23:04 -0700 (PDT), ImStillMags

On May 14, 4:20*pm, Danny D wrote:
My kid and I am just learning how to cook, and I keep seeing these
recipes that call for "an egg".

Use some common sense. Don't be so literal.

For example, we were making onion rings today and found this:

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?

You only have to ask one.

Looks like he has Julie-itis.

The egg is a binder. It causes the flour to stick to whatever is
dipped in the egg wash. Ever tried to get egg off a plate. It's
like glue.
That's it's purpose.

Doesn't egg also leaven/lighten the batter (make it poof up) when it
cooks? IMO, a very light, crispy (and barely there) tempura batter is
best for calamari and shrimp. I don't deep fry, but rice flour or
cornstarch seem like they would be the ideal "flour" to use for
tempura and tempura batter would work well for onion rings too.

Food is an important part of a balanced diet.