Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Old 15-05-2013, 12:19 AM posted to rec.food.cooking,rec.food.baking,sci.bio.food-science
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Default What is an "egg" actually doing in a flour recipe (onion rings)anyway?

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

For example, we were making onion rings today and found this:
http://www.bhg.com/recipes/how-to/co...e-onion-rings/

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?


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Old 15-05-2013, 01:31 AM posted to rec.food.cooking,rec.food.baking,sci.bio.food-science
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Default What is an "egg" actually doing in a flour recipe (onion rings) anyway?


"Danny D" wrote in message
...
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

For example, we were making onion rings today and found this:
http://www.bhg.com/recipes/how-to/co...e-onion-rings/

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?


The egg shell, if you are using it, would add crunch, I suppose. I would
recommend against it.

You don't need to use egg, but it provides some volume. Tenpura batter has
no egg (look it up). You can also just dust the onion rings with flour for
a different end result.


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Old 15-05-2013, 03:34 AM posted to rec.food.cooking,rec.food.baking,sci.bio.food-science
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Default What is an "egg" actually doing in a flour recipe (onion rings)anyway?

On Tue, 14 May 2013 17:31:13 -0700, Pico Rico wrote:

You don't need to use egg, but it provides some volume.


OK. I guess the egg would provide more volume than,
say, water.

PS: Sorry for the duplicate posts; I wrote to the aioe server
admin Paolo, to see if he can debug why that happens. I'll use
a different server for this response.

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Old 15-05-2013, 04:19 AM posted to rec.food.cooking,rec.food.baking,sci.bio.food-science
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Default What is an "egg" actually doing in a flour recipe (onion rings) anyway?


"Danny D" wrote in message
...
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

For example, we were making onion rings today and found this:
http://www.bhg.com/recipes/how-to/co...e-onion-rings/

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?


The egg is the binder. Not all recipes call for egg but most will call for
egg and milk. There are different ways to make onion rings. Note that I
have never actually made them but there are some allergen free (top 8) ones
that use neither wheat, egg or dairy.


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Old 15-05-2013, 04:27 PM posted to rec.food.cooking,rec.food.baking,sci.bio.food-science
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Default What is an "egg" actually doing in a flour recipe (onion rings) anyway?

On May 14, 7:31*pm, "Pico Rico" wrote:
"Danny D" wrote in message

...

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


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?


The egg shell, if you are using it, would add crunch, I suppose. *I would
recommend against it.

You don't need to use egg, but it provides some volume. *Tenpura batter has
no egg (look it up). *You can also just dust the onion rings with flour for
a different end result.


I.e., your egg batter will puff up more than just plain water. Here's
mine - it's really good - you may need to add beer to the batter if it
gets too thick.

1 large onion
2 1/4 C. flour
1 tsp. baking powder
tsp. salt
20-24 oz. room temperature beer

Cut the rings and put them in ice water for at least 3 hours (use ice
cubes and water, and put the container in the fridge).

Oil temp should be at least 375 deg. F. - in my big electric frypan,
400 worked better because I cut the rings fairly thin.

Drain the rings and shake them in a bag of flour until they're well-
coated. Submerse in the beer batter and drop in the oil. Fry until
light brown, turning once. Keep warm on a rack on a cookie sheet in
the oven - salt just before serving.

I don't like to put them on paper towel, because the grease kind of
soaks back in - so I put out a cookie sheet with a small cooling rack
on top, and load the onion rings on that to drain and dry - keep the
oven about 200 or so (warm).

N.


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Old 15-05-2013, 05:03 PM posted to rec.food.cooking,rec.food.baking,sci.bio.food-science
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Default What is an "egg" actually doing in a flour recipe (onion rings) anyway?

Danny D wrote:

My kid ... am just learning how to cook


Schoolin' sure am useful.




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