Why you can't add both egg white and yolk to minced meat for cutlets
Cutlets are a great dish for lunch or dinner. This simple treat goes well with various side dishes.
Making cutlets is an easy task.
But you need to remember some rules, if you don’t want to get dry and tough cutlets, you should pay close attention to the products that are usually added to the minced meat.
For example, many housewives make one mistake: they add eggs during the process of cooking cutlets.
But you don't need to do that.
The thing is that egg whites coagulate during frying, which means they won't bind the ingredients together. As a result, the dish may even fall apart in the frying pan.
If you want to add an egg to the mince, you can use only the yolk. The meat base will not be too runny and not too dry.
It is also worth noting that experienced cooks prefer not to add eggs to the mince at all. According to experts, the cutlets will be tasty and juicy without yolk or protein.
