Why you can't add a yolk to minced meat for meatballs: mistakes made by housewives

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Perhaps, the most popular dish among the people is cutlets with a side dish.

They are fried by experienced housewives and bachelors. The dish is appreciated for its ease of preparation and feeling of satiety. But you also need to know how to cook correctly, otherwise the cutlets will turn out dry and tasteless.

Details

It turns out that there is one mistake that many cooks make. Should you add a yolk to the meatball mince?

Egg white, yolk or maybe a whole egg?

In fact, the egg in the process of preparing minced meat for cutlets is far from the key ingredient.

It simply provides, let's say, a connecting effect.

The main role here is given to protein, thanks to which the minced meat does not spread all over the pan during frying.

But if you just add a whole egg to the minced meat, then it is unlikely that you will get a lush and soft cutlet. Therefore, it is recommended to separate the protein, beat it well with a blender, adding a pinch of salt. And add only the protein to the minced meat.

Yolk ban

In fact, it is not recommended to add yolk to minced meat from the point of view of dietetics.

Yes, it makes the cutlet taste more delicate, but experts stand their ground, claiming that the yolk harms health by raising cholesterol.

As for egg white, experts have no questions about it yet.