Beat the egg as you would for scrambled eggs. ![]() In general, one egg will coat up to four servings of a protein.īeat the egg so it is one homogenous mixture. Otherwise, just the outer coating will have the flavor.ĭepending on how much you are breading, adjust the amount of eggs. This ensures that each bite has great flavor. If you have added seasoning to your bread crumbs, it does not hurt to add those same seasonings to your flour as well. I usually season mine with at least salt and pepper. ![]() Use all-purpose flour but season it! This is a step many people skip. If the egg adheres well, then your outer layer will as well. Using flour first helps the egg adhere to the product you are breading. Let’s go through the components of three step breading (aka, dry, wet, dry) and then we will go over the steps to execute.įlour may be the most important component of three step breading. It is a classic technique that is taught very early on in culinary school and it couldn’t be simpler. ![]() The three step breading process is something every home cook should know.
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