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| 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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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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Posted to rec.food.cooking,rec.food.baking,sci.bio.food-science
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What is an "egg" actually doing in a flour recipe (onion rings) anyway?
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 > > 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. 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. |
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Posted to rec.food.cooking,rec.food.baking,sci.bio.food-science
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What is an "egg" actually doing in a flour recipe (onion rings)anyway?
On Tue, 14 May 2013 16:23:04 -0700, ImStillMags wrote:
> You only have to ask one. Damn aioe does that every once in a while but I apologize nonetheless. I'm not sure how to stop that. What seems to happen is that the post "hangs", and then disappears after about 30 seconds. Unfortunately, there's nothing I do overtly to cause it; and more importantly, to stop it. Most time it only posts once. I can't figure out why it does that threesome. Sigh. |
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Posted to rec.food.cooking,rec.food.baking,sci.bio.food-science
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What is an "egg" actually doing in a flour recipe (onion rings)anyway?
On Tue, 14 May 2013 16:23:04 -0700, ImStillMags wrote:
> The egg is a binder. It's like glue. OK. Makes sense we'd want glue, since we're trying to get the flour to stick to the otherwise slippery onion rings. A) The egg is a gluey binder. 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 that doesn't hiccup so much. |
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