What is an "egg" actually doing in a flour recipe (onion rings)anyway?
On Tue, 14 May 2013 18:23:46 -0700, sf wrote:
Doesn't egg also leaven/lighten the batter (make it poof up) when it
If that's the case, then it makes sense.
So what we have for the egg is:
A) Acts like a gluey binder
B) Poofs up the batter (makes it more airy, I guess)
PS: Will use a different newsserver that doesn't hiccup so much.