Egg White

Posted by faithful (854 days ago)

I am confused...when marinating or baking, when to use whole eggs and when to use egg whites only.
Another cooking questions:
How to make red meat tender ? I only use lean meat in all my cooking.
Thanks

(I am based in Hong Kong)

Find what you are after in our Hong Kong A-Z Directory

Posted by Ruth at Clifford (851 days ago)

Red meat can be tenderized by long slow cooking. Or you can bash it with a hammer first. Or you can use meat tenderizer which is a salt-like substance that uses papaya enzyme to tenderize.

Your recipe will tell you what part of the egg to use.

cheers from Ruth

(I am based in Guangzhou)

Posted by faithful (850 days ago)

Thanks Ruth.
But If I were to create my own recipes, how do I know the difference in using either egg whites or egg yolks ? I have come across recipe that uses egg whites in marinating seafood pastes for dumplings and the whole eggs for marinating seafood with flour for frying fritters.

(I am based in Hong Kong)

Posted by green (848 days ago)

Hi Faithful,
I don't know how much this will help you as I'm not much of a cook, but I bake quite a bit. It seems in baking recipes that call for Egg Whites only. It's to stiffen the batter. When you use the whole egg, it's to moisten and sometimes even to add color.
Cheers

(I am based in Hong Kong)