There is a controversial point in the preparation of syrniki. Some cooks believe that at least one egg should be added to the curd mass.
Other gourmets are sure that the base for the dish should not include an egg component.
But both approaches have their advantages and disadvantages.
Using the egg component will help "bind" the curd base. The syrniki will remain whole. Only the mass will be runny.
To solve the problem, you will have to add a lot of flour, which can deprive the dish of softness and airiness.
If you do not add eggs to the syrniki, the mixture will not become liquid. However, the syrniki may fall apart right in the frying pan.
Who is right in the culinary debate?
Neither those who support adding eggs to cheesecakes, nor those who cook who are convinced of the need to completely abandon this ingredient are entirely right.
Eggs still need to be put into the curd mass. But not whole. It is enough to use only the yolks.
It is advisable to maintain the correct ratio of ingredients: for 0.3 kilos of cottage cheese - a maximum of one yolk.
The yellow part of the egg will help to "bind" the base for the syrniki. At the same time, the mixture will not contain proteins, which are what liquefy the mass.
Is it possible to completely replace eggs?
There are many cooks who do not want to add any egg ingredient to syrniki at all. And yolks too.
Such gourmets can cheat. Eggs can be replaced with semolina or banana pulp turned into mush.
