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ORIGINAL POST

Posted by faithful 20 yrs ago

I am confused...when marinating or baking, when to use whole eggs and when to use egg whites only.

Another cooking questions:

How to make red meat tender ? I only use lean meat in all my cooking.

Thanks

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faithful 20 yrs ago

Thanks Ruth.

But If I were to create my own recipes, how do I know the difference in using either egg whites or egg yolks ? I have come across recipe that uses egg whites in marinating seafood pastes for dumplings and the whole eggs for marinating seafood with flour for frying fritters.

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Egg White

Posted by faithful 20 yrs ago

faithful 20 yrs ago

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