Sheldon wrote:
[snip preceding]
>
> You're not making fried rice. In fried rice the whole egg is first
> fried like an omelet and then used in bits as a garnish, raw egg is
> not blended into anything... in fact in Chinese fried rice only the
> yolk is fried, the whites are saved for other things, like stuffing
mixtures,
> lobster sauce, hot n' sour soup, for coating seafood, etc. There's
no
> egg yolk blended into stuffing mixtures. The yolks are used
separately
> too, with egg drop soup, egg foo yong, etc. most of the whites are
> removed for other uses. Separating eggs is common in all cusines.
You
> heard of hoodwinked, well you've been Bang Cocked! hehe
>
Well, some cooks sometimes do it that way, but it's certainly not the
only way to do things. If you know you're going to use egg whites
later for something, then you might use only the yolks in fried rice,
but there is no reason whatsoever not to use the whole egg if you're
not saving the white. Same for egg drop soup--I have sometimes
reserved the egg white for a marinade for that meal's stirfry, but
other times I use the whole egg. For egg fooyung and for lobster
sauce, I think using only yolks would be rare and inferior. -aem