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Old 15-05-2013, 03:43 AM posted to rec.food.cooking
Danny D.[_2_] Danny D.[_2_] 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 18:23:46 -0700, sf wrote:

Doesn't egg also leaven/lighten the batter (make it poof up) when it
cooks?


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.