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Why add egg to shashlik: a culinary trick for a tender crust and juicy meat
26.04.2023 20:10
The result of this culinary experiment does not leave indifferent even gourmets and true connoisseurs of shashlik, who have tried a great many of them.
There are many ways to prepare meat for grilling. There are hundreds of marinade options, each good in its own way.
The marinade with egg is worth mentioning separately. Many people don't understand that eggs were forgotten in this recipe. Supposedly, this is an extra product that will not allow you to cook a real shashlik.
Marinade with egg
Many cooks strive to cook shashlik with a tender crust, behind which juicy meat is hidden. Marinade with egg helps to achieve the desired goal.
The secret is simple: the egg "seals" the meat, not releasing the juice. At the same time, an appetizing crust forms on the surface. The protein in this case ensures the preservation of the juice, and the yolk softens the meat.
How to make marinade
For 1.5 kg of pork take 5 eggs and 2 onions. The vegetable is chopped in a blender or passed through a meat grinder.
The eggs are lightly beaten and then the pieces of meat are poured with the mixture. The preparation is salted, and favorite spices and herbs are added. Then everything is mixed and left at room temperature for a couple of hours.
