To prepare syrniki, you need to make curd mass.
Unfortunately, its consistency does not always help to preserve the integrity of the dish.
The base may be so wet or crumbly that the pancakes will fall apart right in the pan.
However, experienced housewives almost never encounter this culinary failure. And all thanks to one little trick.
What ingredient should not be used?
Beginner cooks may decide that to achieve the desired result they will have to add more flour. Or use some additional ingredient.
But no. You should choose the opposite strategy. Namely, to refuse one of the components.
The egg white is superfluous. It makes the curd base more liquid. And this should be avoided.
“What about the yolk?” many amateur cooks will probably ask.
The answer is simple: this ingredient is needed. After all, the mass still needs to be made homogeneous. Only without additional viscosity and moisture.
Thus, if you use only the yellow part of the egg instead of the whole raw egg when preparing the syrniki, the syrniki will not fall apart and will be very appetizing.
