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

> 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".
> > *http://www1.picturepush.com/photo/a/...g/12981834.jpg

Use some common sense. Don't be so literal.
> >
> > For example, we were making onion rings today and found this:http://www.bhg.com/recipes/how-to/co...-make-onion-ri...
> >
> > 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.