Why an experienced cook won't add milk and eggs to minced meat: you'll be surprised

At one time, milk was considered a practically obligatory ingredient for cutlets.

The product was supposed to make the cutlets softer and tastier.

Almost all housewives still add eggs to minced meat, says Yulia Arkhipova, an expert in cooking for the online publication BelNovosti.

But professionals have long forgotten about these components.

Why wouldn't an experienced cook add milk and eggs to the minced meat for cutlets?

Few people know that milk does not withstand heat treatment well, especially when it comes to frying. Milk protein cannot withstand such temperatures and curdles. As a result, soft cutlets become hard and not very tasty.

For this reason, milk should definitely not be introduced.

With eggs, it's more complicated. After all, this product holds the minced meat components together better than others, preventing the cutlets from falling apart.

However, it is the eggs that you should "thank" for the fact that the cutlets will come out tough. Therefore, just add some white bread and semolina to the mince. This will help "bind" the cutlets and will not cause hardness.