Cutlets are a classic dinner. Soaked loaf, spices, sometimes onion and egg are added to the mince. But is it really necessary?
Every housewife has her own favorite cutlet recipe - some make minced meat with mushrooms, others with zucchini, others choose the oven instead of a frying pan.
However, almost every recipe uses chicken eggs.
But what if one of your guests is allergic to them or there is simply no such ingredient in the fridge?
An interesting way out of the situation was suggested by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova.
Is it necessary to add chicken egg to minced meat?
The egg is just a means of gluing the meat together. It does not affect the taste, and it does not make the cutlets more juicy.
However, without an egg, the minced meat may fall apart, fat will leak out during frying, and the cutlets will turn out dry.
It is worth remembering that the egg is not the only gluing element for the meat mass. Potato flour is perfect for this purpose. However, too much of it will make the cutlets tough and unappetizing.
The best substitute for eggs in minced meat is everyone's favorite potato. Boiled potatoes will not change the taste of cutlets, but will have a great effect on their structure.
Cutlets with potatoes will remain juicy even after cooling, while the egg white will thicken during frying, and the cutlets will lose their tenderness.
For 0.5 kg of minced meat add one boiled potato, preferably a starchy variety.
In addition, it is worth adding onions fried in butter and a little parsley. Cutlets from such minced meat are a real delicacy.
Expert: Julia Arkhipova
